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      Swiss Chard Hummus

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      Swiss Chard Hummus ~  REALLY. I was at a family dinner recently when my nephew, who loves to cook, was raving to me about this unbelievable Swiss Chard Stem Hummus recipe he found on Food52 from Tara Duggan. He and my niece couldn’t believe how good it was. I was like, bring it on, because we all love hummus and eat it daily. We are all about eliminating food waste, and found this to be a great way to use all parts of the vegetable.  “The stems are loaded with vitamins, fiber, and nutrients, because the stem is what is rooted in the soil.” Eat the stems and tops of your veggies, they’re loaded with nutrients.

      I was also intrigued that there was more to hummus than beans.  Lately I’ve been feeling a bit gassy from all the garbanzos and hummus I’ve been eating. Even garbanzo bean flour caused bloating! Then after making this beautiful swiss chard stemmed hummus, I was over the moon by it’s delicate taste and smooth texture. IT was a challenge to stop eating it, and my mind raced with ideas for more variations.  I could use beet stems next time!

      Often I think how Mother Nature rocks with the beautiful colors of rainbow chard! I bought 2 big bunches at our farmers market. It truly took no time make. The longest part was cutting up the stems and boiling them for 20 minutes until they were tender. The recipe calls for 1 pound of Swiss chard. And since I’m not such of a measurer with recipes, I went a little rogue and added a little more than 2 cups of stems.  The slight pink hue was beautiful! What I found interesting is that after boiling the stems the red color faded. Once the hummus was made, magically minutes later, it turned pink!  It’s was so cool.

      For those who are not fans of Swiss chard, or have an allergy to tahini, check out Curry Girls avocado cilantro hummus! Hummus is a great plant based protein because of the wonderful benefit from garbanzo beans.  Adding fresh herbs, greens and beneficial fat like avocado is an added bonus making this snack or condiment a winner to eat anytime of the day. Get creative and please share what you think below in the comments. We’d love to hear from you!

      What I loved most about this recipe, besides how tasty, quick and easy it was to prepare, I didn’t get bloated! It was yummy with raw or blanched veggies and chips! I think this is a genuine winner of a recipe! Check out our latest recipe video below to make this Swiss chard stem hummus.  Keep on scrolling down for the full recipe.

      Swiss Chard Hummus

      About 2 Cups swiss chard stems, rough chopped (I used rainbow and red stems; can also use beet stems)
      2  garlic cloves
      1/4 Cup tahini (we love this brand)
      1/4 Cup olive oil
      2 Tbsp. fresh squeezed lemon juice
      1/2 Tsp. Celtic Sea Salt
      1 Tbsp. freshly chopped chives for garnishing

      Method for Making Swiss Chard Hummus

      1. Clean stems and rough chop.
      2. Place in a pot of boiling water and simmer until fork tender. About 20 minutes.
      3. In a mini food prep, add the garlic and pulse.
      4. Add the boiled chard and pulse until smooth
      5. Add all the remaining ingredients and pulse until smooth.
      6. Garnish with chives and enjoy with veggies or chips.
      7. Store hummus in refrigerator for 1 week.

      Variation: Add fresh herbs: 1 Tbsp. chives, parsley, thyme, basil, etc. Add avocado. Add jalapeno pepper to taste.

      Hummus is great as an appetizer dip with vegetables, crackers or chips, as a spread on sandwiches, or topping for salads.

      Swiss chard stems

      After a little the hummus changed from beige to pink!

      Gluten Free Coconut Oatmeal

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      Our gluten free coconut oatmeal is an enhanced version of your average oatmeal. Filled with beneficial fats and fiber, this recipe will keep you feeling full until lunchtime! Oatmeal has always been a morning staple in our house.

      As I’ve gotten older and began cooking on yoga retreats, I’ve added specific ingredients to please my taste buds and body! Cinnamon not only adds flavor, it is helps kick-start your metabolism AND helps keep you feeling fuller longer. Whatever spices, toppings, or nut milk you want to use – this recipe is your template!

      Since being diagnosed with gluten intolerance, it is important to make sure the oats we use are certified gluten free. There are lots of companies that make certified gluten free oats, like Bobs Red Mills and Rachel’s Oats. If you don’t feel like using oats, you can substitute quinoa or buckwheat instead!

      Switching up your meals is so important for your body. Different foods provide different nutritional value. We love morning smoothies, like our Matcha Green Tea Latte or Blueberry Greens Smoothie, but during the colder months we love adding this warm breakfast. When the weather heats up, you can even use this recipe to make Overnight Oats.

      Watch this recipe video here! Keep scrolling for full recipe.

      Gluten Free Coconut Oatmeal

      1 Cup gluten free rolled oats (we love this brand)
      ¼ Cup chia seeds
      ½ tsp + cinnamon
      1 tsp vanilla extract
      2 Cups canned coconut milk (13.5 oz. full fat) + remaining water
      1-2 Tbsp pure maple syrup
      Toppings: walnuts, pecans, almonds, macadamia nuts, raisins, mixed berries, other seasonal fruit, cacao nibs, truly anything your heart desires!

      Method to Make Gluten Free Oatmeal

      – In a medium sized pot, heat 2 cups of coconut milk and water.
      – Once it comes to a boil, add oats, chia seeds, cinnamon, vanilla extract, and maple syrup. Mix together and continue to for about 5 minutes until cooked.
      – Once oats are a thick consistency and cooked, they are ready to eat!
      – Top with whatever toppings you desire, even add some additional nut-milk to cool down. We topped with a little more cinnamon, maple syrup, walnuts, pecans, and mixed berries. Pegs would even add a tablespoon or so of butter.

      Gluten Free Beer Braised Brisket with Fennel & Fig

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      fennel fig brisket plated FP - 1

      Sweet and oh so savory is our Gluten Free Beer Braised Brisket with Fennel & Fig Jam!

      After receiving a hefty jar of our neighbors delicious homemade fig jam, score, I started wondering what else could I make with this amazing gift besides slather it all over…my bread of course. Thinking about what to make for Passover and the traditional dishes I usually make, I began to reminisce how my mom had an incredible knack for braising and pairing ingredients you wouldn’t normally think of~ hmmm fennel and fig! I adore braised fennel! Its a great swap for onions too. So I asked one of our dear friends Chef David what he thought about this combo and his comment was “Yes! Just don’t use an IPA = bitter”. So with mom in my heart, and Chef’s encouragement, I set out to create a completely new Passover dish.  I’m totally a fan of the low and slow method of cooking, and this brisket turned out incredibly flavorful and tender. It got 2 thumbs up and rave reviews.

      We hope you try our Gluten Free Beer Braised Brisket with Fennel and Figs! Not fennel fan? Try our traditional brisket recipe for another family favorite main course dish that keeps on giving for days to come. Oh delight in the BBQ brisket sandwich fest, OY! For more Passover dishes try our Gluten Free Matzo Balls, Noodle Kugel, Fruit Kugel, and Matzo Brei.

      Watch our beer braised fennel and fig recipe video here. Scroll down for the full recipe.

      Gluten Free Beer Braised Brisket with Fennel & Fig

      3 ½ to 4 lbs. brisket (with the fat left on, this adds great flavor)

      1 C yellow onion, diced

      1 lb. spring onion bulbs (optional)

      1 C leek, diced

      2-3 shallots quartered (more if not using the small spring onion bulbs)

      1 C fennel sliced

      1-2 C shiitake mushrooms diced or sliced

      3-4 carrots, sliced

      3-5 garlic cloves smashed

      2 Tbl. olive oil

      1 Red Bridge Beer, gluten free

      2 C Imagines’ No-Chicken Stock

      ¼ C fig jam

      1 C dried Calimyrna figs (these are the green ones)

      1   3” piece lemon rind slivered

      3-4 sprigs fresh thyme

      Celtic Sea Salt and fresh ground pepper

      FF brisket ingredients

      Method for making Gluten Free Beer Braised Brisket with Fennel & Fig

      -Pre-heat oven to 400 degrees.

      -Salt and pepper both sides of the brisket.

      -Heat a large Dutch Oven or this Dutch Oven, cast iron pot, or large deep roaster on medium high heat.

      -Add 2 Tbsp. olive oil and seasoned brisket. Cover pot with lid.

      -Sear both sides of the brisket until nicely browned, about 3-4 minutes a side, then remove to a plate and set aside.

      -In the same pot add your vegetables: all the onions, mushrooms, leeks, shallots, fennel and garlic.

      -Cover and cook until nicely browned, about 10 minutes. Stirring occasionally.

      -While vegetables are cooking, spread jam over the top of the brisket. Return it to the pot on top of the cooked vegetables.

      -Top the brisket and sprinkle the vegetables with the sliced lemon rind and thyme sprigs.

      -Sprinkle the dried figs around the pot.

      -Pour the beer and the broth around the brisket.

      -Cover and bring to a boil. Once it boils, carefully place the pot in the pre-heated oven.

      -Turn the oven down to 350 degrees and cook for 3 hours

      -OR to cook even slower, turn heat down to 275 degrees. Braise for 4-5 hours.

      -Using a long handled fork, check for tenderness of the brisket. When tender, the fork slides in to the brisket with ease. You will know.

      -Once the meat is tender, remove from oven and let cool.

      -Once cool, now you begin to cut across the grain. Cutting brisket can be tricky. Across the grain means if you begin to cut and the meat shreds cut in the opposite direction. With the grain it will shred. Shredded brisket is great for BBQ.

      -Serve over roasted chunked zucchini or petite red or golden fingerling potatoes. Also great over cauliflower mashers or noodles.  The sauce is also worthy of a crusty baguette!

      Check out our recipe video above. 

      Cook your Gluten Free Beer Braised Brisket with Fennel and Fig a day ahead.

      -Once brisket is cooled, separate the meat from the vegetables and the broth.

      -Place all 3 ingredients in separate containers and store in refrigerator overnight.

      -The next day, remove the fat off from the broth. Slice the meat against the grain, and then return everything back to the pot: the meat, vegetables and the broth.

      -Re-heat covered in a pre-heated 350 degree oven for about 30-40 minutes or until hot and bubbly.

      fennel fig brisket seared - 1

      FF brisket veggies in pot - 1

      FF brisket veggies cooking down - 1

      FF brisket with jam in pot - 1

      FF brisket with jam in pot with figs - 1

      FF brisket with jam in pot beer stock - 1

      FF brisket cooked - 1

      fennel fig brisket in pot - 1 (1)

      FF brisket separated

      Gluten Free Creamy Quinoa and Yam Breakfast Bowl

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      Creamy quinoa has been a family favorite breakfast for years! This gluten free creamy quinoa and yam breakfast bowl is a delicious twist on our original recipe. Using leftover quinoa and roasted yam, it only takes 3 minutes to make! It is a nutritious breakfast, great for on-the-go, and as a mid-day snack.

      When I was in college, I nannied for a family that was completely vegetarian. For breakfast I would make the two little girls roasted yams with blueberries and almond butter. It surprised me when the mom first told me. I had never tried yams for breakfast or with these toppings, but quickly found out how delicious it was!

      This particular recipe was created on a rainy morning as I was leaving to go camping. I wanted to make breakfast before hitting the road, but didn’t have much time. I saw we had leftover quinoa and yams and immediately thought of this. Leftovers make cooking SO easy! I love re-purposing them create different and delicious meals the next day, just like this.

      Start adding this breakfast bowl into your daily mix! Use it as a template to create your own favorite breakfast bowl. Leave out the yam, use different nut milk, add others toppings… your bowl is your canvas for creating! We would love to hear what you think. And let us know what toppings you like to add on yours!!

      Scroll down for this full recipe and watch our recipe video here:

       

      Gluten Free Creamy Quinoa and Yam Breakfast Bowl

      Serves 2

      1 Cup cooked quinoa
      ½ of a yam or sweet potato, cooked (optional)
      ½ Cup nut milk, we used cashew or use our homemade nut milk recipe
      1 Tablespoon coconut oil
      1 Teaspoon cinnamon
      1-2 Teaspoon maple syrup

      Toppings:
      1 Tablespoon almond butter
      2 Tablespoons cacao nibs
      2-3 Tablespoons walnuts
      2 Tablespoons hemp hearts
      1-2 Tablespoons pecans, sunflower seeds, and pumpkin seeds
      Cinnamon
      Honey (optional)

      Method How to Make Gluten Free Creamy Quinoa and Yam Breakfast Bowl:

      – Add coconut oil to a small/medium pot to melt on medium low heat. Add quinoa, yam, milk, maple syrup, and cinnamon. Mix together until creamy and warmed.

      – Separate quinoa yam mixture into two bowls.

      – Top with desired ingredients. We suggest using blueberries, almond butter, cacao nibs, walnuts, pecans, sunflower seeds, pumpkin seeds, hemp hearts, drizzle of honey, and more cinnamon.

      – Enjoy immediately! XO

      Creamsicle Smoothie (Vegan & Gluten Free)

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      creamcicle smoothie

      Our refreshing vegan and gluten free Creamsicle Smoothie just might bring back a childhood memory. It did for Megs and me!  When I was young my dad and I had a ritual of going to get the car washed. While waiting for the car we would go next door and get a massive Orange Julius to share. Continuing the tradition, when the girls were little, we would go up to the mall near our house and I would buy them an Orange Julius. Another childhood memory was after golfing with my dad, he loved creamsicle ice cream bars. And after a hot round of golf, I would look forward to eating that ice cream with my dad! Making childhood memories with my kids over the years has brought me such joy~ and it still does today. Food is such a big part of our lives and our memories. What memory do you have around a specific food that you can share with us below?

      Back when my dad and I drank this ridiculously refreshing orange flavored drink, little did I know a raw egg was added.  Who Knew? It wasn’t until I got older that I learned about that egg.  When I started taking the girls to get their Orange Julius, the egg became an added option. Wow!  Orange Julius was really progressive! So WHY THE RAW EGG?  Raw egg or not, this delicious orange Creamsicle Smoothie is a blast from the past and one that brings back wonderful memories of special times we share with food. Here is our version of an old favorite, a creamsicle smoothie similar to the original Orange Julius.

      Not a fan or oranges? We have lots of wonderful seasonal fresh or frozen fruit smoothies! Cherry season is coming up, however you can find frozen cherries too Cherry Garcia. Another delicious fresh or frozen smoothie is our Carrot Mango Smoothie.

      Watch our refreshing Creamsicle Smoothie recipe video and scroll below for the full recipe.

      Creamsicle Smoothie

      Suuuper simple – citrus is the star!

      2 oranges, peeled (seedless preferable) or any other varieties of oranges.
      1 cup coconut milk (from can with cream)
      1/4 cup coconut cream (from can)
      2 dates, pitted
      1/4 tsp vanilla
      1/8 tsp orange extract

      Added protein options:
      -1 raw egg
      -1 scoop vanilla protein powder

      Method:

      Add everything to your blender and blend until smooth.

      NOTE: Peg’s favorite pairing or peeling knife.

      creamcicle smoothie ingredients

      creamcicle smoothie FP

      Gluten Free Dutch Baby Recipe

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      Gluten Free Dutch Baby (Or German Pancakes) Recipe

      Are you a pancake lover? Do you love dutch baby’s? You may just want to give our wonderful new recipe a try… 🙂

      gluten-free-dutch-baby-recipe

      This Gluten Free Dutch Baby Recipe has quickly become a household favorite. Also known as German pancakes or puffed pancakes… Dutch babies are basically baked pancakes, but a description like that doesn’t do this baby justice!

      Dutch babies have the consistency of a crepe and doughy like donuts. If that doesn’t make you want stop what you’re doing to make this immediately, we don’t know what would!

      Our dear friend Pamela Salzman’s Dutch baby pancake recipes, as well as Allison’s from A Girl Defloured, were our inspirations. It took quite a few tries to get this recipe as delicious as it is!

       

      We hope you enjoy our recipe as much as we do! Scroll down for the full recipe and watch our recipe video below.

      We used quite a few gluten-free flours and dairy-free milks to get this exact recipe. The first few gluten-free Dutch babies didn’t rise like we wanted or the consistency was too dense. In the end, we found that less flour with almost equal parts liquid gave us this baked gold! We find that Pamela’s dairy-free bread and pancake mix works much better with most pastries than almond or coconut flour.

      If you’ve found a good ratio with almond or coconut flour and still had these dutch babies fluff, let us know! 

      Making Our Gluten Free Dutch Baby Recipe:

      Ingredients List for a Dairy Free Dutch Baby!:

      2 Tbsp Butter, unsalted (or coconut oil for dairy-free)
      3 large eggs, room temperature
      ½ Cup and 2 Tbsp almond milk
      ½ Cup of cup for cup gluten free flour blend (we used Pamela’s dairy-free bread and pancake mix)
      ¼ tsp Celtic sea salt
      1 Tbsp Coconut sugar
      2 tsp Vanilla extract
      Optional toppings: maple syrup, fresh fruit, jam, fresh coconut whipped cream, melted coconut mana/butter, melted cacao spread, or melted chocolate (we love Eating Evolved)

       

      The Method to Make These Gluten Free German Pancakes!

      – Preheat the oven to 425 degrees. Place the butter in a cast iron skillet or pie plate and heat on stove top until butter has melted. Swirl melted butter around the sides of the skillet.
      – Add eggs, almond milk, gluten free flour, salt, coconut sugar, and vanilla to a blender and process for 1 minute.
      – Pour batter into the skillet with the melted butter and bake until puffed and set, about 20 minutes.
      – Serve immediately with desired accompaniments. The Dutch baby will deflate as it cools, but not to worry! It is still delicious!!

      NOTE: Room temperature ingredients truly make the pancake rise the best.

      We Hope You Enjoy! Comment Below If You Made These Delicious Babies 🙂

      Our dutch baby is surely sweet, not savory!

      Gluten Free Winter Harvest Muffins

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      These Gluten Free Winter Harvest Muffins are a perfect breakfast on-the-go! Filled with fiber, veggies, and fruit, they are both nutritious AND delicious.

      A dear friend introduced us to Family Food on the Table’s Harvest Muffins a while back. Since then we have made these muffins countless times on yoga retreats and in our home. Over time we modified the recipe for our preferences and now get to share our version of this harvest muffin with you!

      On cooler winter mornings, we love starting our day with warm breakfast. For most, oatmeal is the usual suspect. Dr. Axe wrote a great article “Are Oats Gluten Free?” which we recommend reading. However, there are SO many other wonderful options to add variety to your morning! Our Creamy Quinoa Porridge, buckwheat hot cereal, and even this modified oat recipe are different warm breakfasts.

      We hope you enjoy these muffins as much as we do! Scroll down for full recipe and watch our recipe video here. XO

       

      Gluten Free Winter Harvest Muffins

      Makes 12 muffins

      3 Cup Gluten free rolled oats (old-fashioned work too)
      ¼ Cup Pecans, chopped
      1 Tbsp. Baking powder
      2 tsp. Cinnamon
      ¼ tsp. Celtic sea salt
      2 Bananas, mashed (preferably ripe)
      2 Eggs
      ¼ Cup honey or coconut syrup
      2 Small zucchini, grated and squeeze out excess water
      ½ Cup Fuyu persimmon pulp, needs to be like pudding (can substitute apple sauce)
      ½ Cup Almond milk
      1 tsp. Vanilla extract
      ¼ – ½ Cup Blueberries, fresh or frozen (we use fresh)
      Coconut oil

      Method ~ How to Make Muffins:

      – Pre-heat oven to 375 degrees.
      – In a bowl, combine all the dry ingredients from oats to Celtic sea salt. Mix well and set aside.
      – In another bowl, mash bananas and then add remaining wet ingredients from eggs to vanilla extract. Mix well.
      – Add dry ingredients into wet ingredients and mix until completely combined.
      – Gently fold in blueberries and set aside.
      – Grease muffin tins with coconut oil and add mixture in.
      – Bake in oven for 20-25 minutes until golden brown.
      – Remove from oven and let cool. Store in fridge to last longer.

      Paleo Chocolate Covered Cookie Dough Bites

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      Paleo Chocolate Covered Cookie Dough Bites while cleansing, yes please!! It’s the middle of January and we just started our Cleansing with Food workshop; a 3-week program that helps you figure out what foods work best in your body, and can heal your body through food. It is not your average cleanse… hence the title, Cleansing WITH Foods. It includes LOTS of delicious recipes just like these sweet, beneficial, bites!

      Covered in chocolate, these beneficial fat bites taste just like cookie dough. They are sweetened with coconut sugar, a low glycemic sweetener, which contains trace amounts of vitamins, minerals and phytonutrients like iron and zinc. You can add chopped nuts, and when you’re not cleansing add Enjoy life mini chocolate chips inside for extra indulgence! These are great if you are Paleo or following a Ketogenic diet. We have learned a lot about Ketosis and Ketogein diets from Dr. Hyman, Dr. Axe, and Dr. Mercola.

      Enjoy these feel good treats whenever! Scroll down for full recipe and watch our recipe video here:

       

      Paleo Chocolate Covered Cookie Dough Bites

      Makes about 10 bites

      ½ C cacao butter*, melted

      ½ C coconut sugar

      1 tsp. vanilla extract

      ¼ C coconut Flour

      ½ C Paleo flour blend, we like mixing hazelnut and almond flour, use Bob’s red mills, or Pamela’s blends.

      1-2 Tbsp. almond milk

      Pinch of salt

      *Optional substitution: you can also use coconut oil or coconut mana instead of cacao butter

      Chocolate coating:

      2 bars Eating Evolved chocolate bars, melted

      Method How to Make Paleo Cookie Dough Bites:

      – Melt cacao butter in a small sauce pan. Set aside.

      – In a small bowl combine coconut and paleo flours, sugar, vanilla, salt, melted butter, and 1 tablespoon of almond milk at a time until all combined to a cookie dough consistency.

      – Once cookie dough is mixed, form into 1 tablespoon bite sized balls and place onto a parchment lined baking sheet. When finished, place bites into fridge while you melt chocolate.

      – Next melt Eating Evolved chocolate bars using a double broiler. Stir occasionally until liquid. Remove melted chocolate from heat.

      – Dip cookie dough bites into melted chocolate using tongs. Roll around until completely covered and place bites back onto the parchment lined baking sheet. Continue until all covered in chocolate.

      – When finished, place tray into refrigerator to harden chocolate for at least 30 minutes.

      – Enjoy immediately! Keep stored in fridge. These can last up to 3 weeks or longer!

      Salted Caramel Smoothie (Dairy Free)

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      Salted Caramel Smoothie is one of our newest clean smoothie creations from Curry Girls Kitchen, and is this year’s most delectable dairy free cleansing breakfast drinks yet! It’s a must try. It doesn’t matter if you’re cleansing or not.  This deliciously decadent smoothie is great warm, room temperature or chilled. And yes, it’s a wonderful “cleansing” smoothie, however our salted caramel smoothie not only is for our morning pleasure, it’s also great as a mid day pic me up snack instead of grabbing for another cup of coffee or a sweet treat!

      The inspiration behind our Salted Caramel smoothie was none other than the universally beloved salted caramel ice cream.  Unfortunately, our family’s bellies don’t do well with cow dairy.  The GREAT news is… there are tons of new products that are dairy free and taste amazing! There are some wonderful coconut flavored ice creams such as Nada Moo, and Coconut Bliss.  We are forever grateful to these great food manufacturers who made such awesome high quality dairy free ice creams.

      So while we are cleansing, a little indulgent smoothie, or so it seems, makes our morning breakfast ritual all the more special. Add your favorite vanilla protein powder or not.  Sit and relax as you sip the wonderful, flavorful , makes me so happy, salted caramel smoothie any time~ even if you aren’t cleansing. You deserve it!

      Not into Salted caramel? Try Curry Girls Kitchen’s Clean Chocolate Almond Joy Smoothie~ that too will delight your tastebuds!

      Watch our newest recipe video below.

      Salted Caramel Ingredients:

      1 C Coconut water

      1 C almond ( lowest sugar) or hazelnut milk

      2 Tbsp. coconut cream

      2-3 pitted dates

      2 Tbsp. chia seeds

      ¼- ½  tsp. coconut nectar

      1/8 -1/4 tsp. sea salt

      1 Tsp. vanilla

      More coconut nectar for drizzle

      Method for Making Your Salted Caramel Smoothie

      Add all ingredients into your blender and blend until smooth. Blend for 1 minute. If you’d like it cold, add a handful of ice cubes.

      Drizzle top with coconut nectar.

       

       

       

       

       

      Vegan Bone Broth “No Bone” Recipe

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      Vegan Bone Broth “No Bone” Recipe

      Are you looking for a vegetarian alternative to bone broth? You’ve come to the right place!

      Reap the many rewards drinking this delicious tasting nutrient rich vegan bone broth with NO BONE! It’s ready to serve in just 2 hours!

      Our No-Bone Broth rivals animal-based broths both in taste and in benefit! Who knew! I was inspired to create a flavorful mineral-rich stock that had tons of nutrients as well as flavor for Annie, Meg’s mostly vegetarian sister, and our videographer. Heading into winter we all need to have our ammunition ready should sickness strike.  This “No Bone” broth is super tasty on it’s own, and is fantastic to enhance your favorite soup recipes.

      vegan bone broth recipe

      Looks like bone broth and chicken stock. Has amazing flavor and benefit!

      Meg and I believe there is not one size fits all to living a healthy lifestyle. Everyone has their own preferences and beliefs. Eventually we learn what works best for our own body. Having choices is what we are all about, and we love sharing all that we learn with you! We love our chicken bone broth and many say it’s one of the best tasting stocks. However to satisfy our many veggie lover plant based vegan friends and family we created this “NO Bone” broth for you. And it delivers both in taste and benefit. It’s also great to use as the base in our Healing Soup.

      Can Vegans Have Bone Broth?

      Well yes, they can enjoy ours!

      If you’ve noticed lately, grocery stores are inundated with bone broth products, and for good reason! There are so many great properties in drinking, sipping or slurping this super broth. After really hunkering down, I visited some of our favorite vegan and plant based websites and cookbooks to get inspired.  I was super excited to learn about the plethora of vegetables and sea vegetables that actually help our body produce the immune boosting, collagen building, anti-inflammatory nutrients that we get from bone broth!

      Two major health benefits from drinking “no bone” broth and bone broth soups are;  it  strengthens our immunity, and helps build collagen.  Why collagen? Collagen not only reduces inflammation in our gut, it supports healthy digestion, joints, bones, hair, nails and skin. As we age, our collagen supply decreases. Drinking bone and “No bone” broths like these help our body rebuild and replenish it’s collagen levels. As an alternative to bone broths, we’ve added seaweed, turmeric, ginger and healthy fats such as olive oil to gain similar value.

      added ingredients that would have equal merit when it came to taste and nourishment! Everyone who tried the soup was blown away by it’s deep rich flavor and color that came from pre-roasting the vegetables and by adding the golden beets.  Not only does it taste great, it takes a fraction of the time and cost to prepare. This broth is also 100% Clean too, just in time for our cleansing workshop. Lots of wonderful bonuses!

      Delight yourself this winter with our newest recipe video below. We promise it will truly nourish your heart and soul.

      Keep scrolling down for the full recipe. And start stocking up your freezer with this No Bone Broth.

      Best containers to freeze in? The glass is our first choice or a BPA free durable plastic. However, we found these airtight lids that fit all Ball and Mason jars that work great for freezing soups. Remember to always leave a couple inches of space in your containers when freezing as the liquids expand. Here are some great lids and storage containers we use.

      Should you need a vegan NO Bone Broth in a pinch our favorite store-bought brand is Imagine Foods!

      How to Make Our Vegan Bone Broth Recipe (With No Bone!)

      Note: Makes 3 ½ Liters or about 8 cups of broth.

      Ingredients:

      ½ lb. shiitake mushrooms, rough chopped

      ½ Maitake mushrooms, quartered

      1 bunch oyster mushrooms, rough chopped

      2 pieces kombu or wakami sea vegetable, left whole

      2-3 large or 5 small brown onions, rough chopped

      1-2 shallot, rough chopped

      5 green onions, rough chopped

      4-5 large unpeeled carrots and rough chopped

      2 parsnips, peeled, rough chopped

      1 and ½ golden beet, rough chopped

      3 celery stalks plus leaves, rough chopped

      1 cup or more chopped leek tops, rough chopped

      1 head of garlic halved

      ½ Bunch parsley with stems

      4 thyme sprigs

      2 bay leaves

      ½ tsp. black pepper corns

      1 knuckle fresh ginger

      1 piece fresh turmeric

      1 Tbl. Celtic Sea Salt

      Olive oil

      Optional ingredient: 2-3 tsp. miso paste, lemon grass, and or avocado or olive oil to drizzle or avocado chunks when serving.

      How to Make this Delicious Vegetarian Bone Broth

      1. Pre-heat oven to 400 degrees.
      2. On a parchment lined baking sheet, roast: onions, carrots, parsnips, beets, shallots and halved garlic. Drizzle with olive oil and a little sea salt.
      3. Roast for 30 minutes.
      4. In a large stock pot add all the remaining ingredients as well as the roasted vegetables.
      5. Cover with about 12-14 cups of cold water.
      6. Bring to a boil and reduce heat to a simmer uncovered.
      7. Simmer for 1-2 hours until reduced. Taste and adjust seasonings.
      8. Strain vegetable stock, save vegetables you wish to eat, and sip your golden delicious broth with delight!

       

      Add roasted vegetables on top and then cover with water.

      We cooked this broth for nearly 2 hours.

      We hope you enjoyed this Vegan Bone Broth Recipe as much as we enjoyed making it! If you give it a try, let us know what you think of it!