Since fall brings cooler temperatures, I was really craving a hot, delicious soup! Unfortunately, many store-bought soups contain gluten, dairy, and/or added sugar, so I decided to make my own based on Jini’s bone broth recipes.
If you limit yourself to only consuming certain ingredients and spices, homemade broth can make a difference in the taste of a recipe. The broth recipes in Jini’s e-book can be used as a basis for the recipes in Jini’s book Listen to Your Gut. Or you can just drink these broths straight!
You can download your recipe book for FREE here.
These broths also taste great with pasta, rice, barley, meat, seafood and/or vegetables. You can use them as a base for making stews, sauces, casseroles, or stir-fries, which is what I did for this one-pot recipe. Basically, you can achieve a lot of variety in your dishes with just one broth recipe!
Keep in mind that the products I added are all gut-friendly, but this recipe neither complies with the Elemental Diet nor provides intestinal rest (since it contains vegetables). So if you are on a full elemental diet, you should wait to use this recipe until you have transitioned to solid foods using the food introduction chart that Jini provides in her LTYG book. You can also refer to the diagram in this blog post.
And if you follow a strict elemental diet, you can also enjoy the broth plain! Alternating broth with Absorb Plus shakes is to stimulate your appetite, and in this blog post and video you’ll learn all about the benefits of broth in an elemental diet.
If you’ve been following the IBD remission diet and have used bone broth with Absorb Plus shakes, you know exactly what Jini means by “stimulating appetite,” as the sweetness of shakes can be A LOT if it’s the only thing you’re consuming. I personally love these broth recipes and it definitely helped me switch between broths and shakes when I was doing the Elemental Diet myself.
Jini’s beef broth recipe is a FANTASTIC base for this stew, but if you’re vegan, Jini also offers two vegetable broth options in her recipe e-book.
So first, follow her instructions to make the broth base you want, then follow the instructions below to turn it into a stew! 🙂
BEEF BROTH RECIPE
Ingredients:
- 1 kg of certified organic beef braised beef or similar (cut into 2.5 cm pieces)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 6 cups filtered water
- 1 tsp salt
Directions:
- Place beef in a large pot or pot.
- Add water, basil and oregano.
- Cover and simmer on the stove over low heat for two hours. Add water if necessary to keep the meat covered.
- After simmering for two hours, add 1 tsp. Add salt and simmer covered for another 30 minutes.
- Remove from the heat and pour the contents of the pot into a fine sieve and collect the broth in another pot or bowl underneath. If your broth contains visible fat, skim the fat before consuming or refrigerate the soup until the fat sets on top. Then you can simply withdraw it.
- Either use the broth as a base for another recipe, as we will do below, or allow the broth to cool and then divide it into 1 or 2 cup portions. You can then freeze it in sealable plastic bags (or glass containers) to store for later!
RECIPE FOR VEGGIE STEW
Ingredients:
- 1 pound organic mushrooms
- 1-2 white organic potatoes (depending on size), peeled and diced
- 4-5 fresh organic carrots (peeled and cut into small bite-sized pieces)
- 1 cup fresh or frozen organic spinach (if fresh, chop finely and remove stems)
- 1 organic onion (Only use it if you can tolerate it)
- 1/2 cup green onions for garnish
For flavor, you can add more dried oregano, dried basil, or salt from the beef broth recipe (if desired).
Alternative options if any of the above is not tolerated:
- Pumpkin (peeled and seeded)
- Zucchini (peeled and seeded)
- Cucumber (peeled and seeded)
- Algae
The beauty of this recipe is that all of the vegetables are cooked and therefore super soft to eat!
Directions:
- As the beef broth simmers covered for the last 30 minutes, I make sure to prep all of my vegetables. It is important to ensure they are thoroughly cleaned before consumption. Therefore, I always soak or spray my vegetables with 2 parts water and 1 part white vinegar.
- (Example: 2 cups of water and one cup of vinegar)
- I let them rest in this mixture for at least 5-10 minutes. After soaking, I rinse them thoroughly with filtered water.
- Once the beef broth is ready and strained and all the vegetables are prepped and washed, all you have to do is add the vegetables to the beef broth – and watch the magic happen!
- Allow the vegetables to simmer until soft and aromatic, then serve and enjoy.
The delicious smell alone will make you fall in love with this recipe. And the flavor that comes from the mushrooms, carrots, and broth is what makes this stew so comforting and warm.
I mean seriously, what could be nicer on a cold day?!
*Note: To make the meal even heartier, I sometimes serve it with organic jasmine rice. Try it – it’s delicious!
As an added bonus, not only is this good for the gastrointestinal tract, but I have also found that all of these vegetables have an immune-boosting effect on me. That’s why this is my go-to recipe when I feel sick.
Have you made any of Jini’s bone broth recipes? Write a comment below and share your creations with me!
PS: My teammate Savannah made this amazing seafood risotto using homemade fish stock. So if you love seafood, I definitely recommend you give it a try.
As always – have fun healing and remember to always listen to your gut! Especially when it comes to delicious, healthy recipes like this one! 😉
Linsy is Jini’s assistant. From a highly sensitive/reactive case of ulcerative colitis to a fully medical and surgical treatment using all-natural methods, Linsy truly understands first-hand the interplay of mind/body/spirit on the healing journey.
