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Bone Broth and Vegetarian Broth

Ok, so if you’re a vegetarian, then this first recipe is not for you. Not to worry though, the second recipe will be.

If you’ve been checking out trends in the food world, then you’ll know that old is new again, as bone broths are all the rage right now. Kobe Bryant was prescribed it for an ankle sprain, and he and the Lakers have been eating it regularly since to heal injuries and recover faster. No longer a young player, perhaps he’ll be using that (and hopefully some acupuncture too) to heal his newly torn rotator cuff.

For vegetarians, here’s a vegetable stock, rich in minerals and very restorative. 

Roast Chicken and Astragalus Bone Broth
This was the simplest recipe I found, and it's very adaptable, depending on the kind of veggie scraps. No waste! I also recommend adding in some astragalus root to help support your immune system.
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Ingredients
  1. 1 leftover roast chicken carcass
  2. vegetable scraps (celery leaves, onion trimmings, carrot peels, garlic etc)
  3. 2 bay leafs
  4. 1 Tablespoon apple cider vinegar
  5. 1-3 Tablespoons of astragalus root
  6. water
Instructions
  1. Add the chicken carcass, vegetable scraps, bay leafs, and astragalus to a slow cooker.
  2. Pour filtered water over the carcass to cover.
  3. Add apple cider vinegar. The apple cider vinegar will help to extract the minerals out of the bones.
  4. Cook in your slow cooker on low heat for 24 hours or longer.
  5. By adding water to the cooker, you can continue to cook the broth until the chicken bones become flexible and rubbery.
  6. Strain the broth through a fine mesh sieve and pour into storage containers.
  7. The broth should gel, but it is not necessary.
Notes
  1. Bone broths are rich in minerals, glucosamine, and chondroitin, helping to restore joint health, digestive health, skin, and immune system.
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/
Vegetarian Astragalus Broth
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Ingredients
  1. 4 medium zucchini, finely chopped
  2. 15 oz (450g) of green string beans, chopped
  3. 1 small bunch of parsley, stems and leaves, chopped
  4. 3 tomatoes, finely chopped
  5. 2 cloves garlic, minced
  6. 2 stalks of celergy, finely chopped
  7. 1 tsp sea salt
  8. 1-3 Tbsp astragalus root (optional)
  9. 4 cups water
Instructions
  1. Place all ingredients in a pot.
  2. Bring to a gentle boil.
  3. Lower heat and simmer for 30 minutes with lid on.
  4. Strain and use as broth. If you leave out the astragalus, you can keep in the veggies and eat it as is, or blend it for a thicker soup.
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/

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