Grass fed bones (beef, chicken, pork, any bones work, the bones with more bone marrow or knuckles that contain joints are the better bones to use)
Water (enough to fill up the crockpot after you add all your ingredients (that way you don't over pour)
Apple cider vinegar
^I mix it up with what veggies/herbs to add each time
1. Add the bones, veggies, herbs, apple cider vinegar first them fill the crock pot up with water.
2. Turn crockpot on low for at least 10 hours. The longer in the crockpot the more nutrients you will extract and have a heartier bone broth. I cook my batches up to 24 hours sometimes--THE LONGER THE BETTER.
3. Let liquid cool enough so that you can handle it. Strain with a cheese cloth or mesh strainer. Separate into mason jars so you can use as you go!
4 cups whole wheat flour
1½ teaspoons kosher salt
2¼ teaspoons granulated active dry yeast
2 cups warm water
1 tablespoons rolled oats
few pinches of coarse salt
1. In a large bowl, whisk together the flour, salt and yeast. Pour the warm water over the top and using a sturdy wooden spoon, mix until combined. The dough will be shaggy and sticky, this is fine
2. Lightly cover the bowl with a piece of plastic wrap and a kitchen towel.
3. Keep the bowl in a draft-free spot for one hour
Using some olive oil, lightly grease the bottom of a 10 to 12 inch cast iron skillet
4. Sprinkle some extra flour over the top of the dough and with floured hands work the dough out of the bowl and dump it straight into the prepared skillet 5. Give the skillet a shake to distribute the dough or use a wooden spoon to shape it into a round
6. Cover the dough with a kitchen towel and allow it to rise once more for just 30 minutes
7. Meanwhile, preheat your oven to 400 degrees
8. Brush the top of the dough with about 2 teaspoons of olive oil, score and sprinkle the rolled oats and the coarse salt over the top
9. Bake for 35 to 40 minutes until a crusty deep golden brown
Spicy Chicken Curry Soup
3 carrots (chopped)
1/2 onion (chopped)
2 zucchinis (chopped)
1 bell pepper (chopped)
1 cup brussel sprouts (cut into fourths)
1 inch cube ginger (grated)
2 cloves garlic (minced)
2 tsp olive oil
4 cups water
3 cups coconut milk (carton, unsweetened is best but I used vanilla here)
2 chicken breasts (1 inch cubes)
2 large potatoes (chopped)
2 tsp salt
1 tsp pepper
1 tsp cayenne pepper*
1/2 tsp poultry seasoning
1 cube chicken bourbillon
1 tsp curry powder
1 tsp red curry paste
1. Saute the onions, garlic, bell pepper, zucchini, carrots, and brussel sprouts in 1 tsp olive oil on medium heat in a DEEP soup pot* for about 5-7 minutes.
2. Meanwhile, cube the chicken and saute it in a pan with 1 tsp olive oil and poultry seasoning. Set aside when done (about 5-7 minutes or until white).
3. Add water and coconut milk, and raise the heat to high (it's ok if it starts boiling, that's what you want).
4. Add in the potatoes, chicken, salt, pepper, cayenne powder, bourbillon, curry powder, and red curry paste.
5. Cook for about 10 mins while boiling, reduce heat to low, cover and simmer for another 5 minutes.
6. Enjoy! Be careful it's hot ;)
*this will make it spicy, if you don't want it as spicy use less or none
*if you have a smaller pot try cutting the recipe in half to make a little less
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.