Bone Broth is highly healthy, nutritious and rich in micro minerals, collagen and flavor. Many traditions use bone broth as a base for many of their soups as well as part of their daily meals. It hydrating, nourishing and affordable for the whole family. If possible, use organic ingredients and grass fed bones for best taste and quality.
This is one recipe of many different types of bone broths you can make. For cleaner and clearer broth (not shown in video), blanch bones a couple times to get rid of grit. Then replace with clean filter water for boil.
Prep Time: 20 min Cook time: Approx 2hrs - 8.5hrs
Ingredients: 2 lbs of beef marrow bones or femor bones (can replace with pork bones or chicken backs/feet) 2 pieces of Ginger (see my video ) its great for eliminating toxins and balance out the broth. 2 tablespoons of Apple Cider Vinegar (replace with any vinegar) 2 tablespoons of Chickpea Miso (Optional Soy Free version of miso) 1 chopped whole onion 2 chopped whole carrots 2 garlic 1 bay leaf 1 Celery stock (optional, not used in this recipe)
Winter is the season for warmth, but there are those of us that still crave ice cream. In Chinese Medicine, ice cream is a no no since it is cold. Only in rare occasions such as a hot summer's day should it be permissible to eat something as cold as ice cream.
So why am I offering a recipe for ice cream? This recipe is slightly different since the main ingredient is a delicious chinese medicinal herb - black sesame (黑芝麻). Black sesame is considered to be a nourishing herb that is a tonic for the kidney and liver as well as a lubricant for the large intestine. Meaning - it helps build your blood that will in turn help your vision as well as preventing pre-mature greying of the hair.
In addition because the sesame is black, (the color of winter according to chinese medicine), it has a resonance with this season. Kidney is also the organ of the winter season, another plus for black sesame. So if you must eat ice cream in the winter, might as well eat this one that integrates a herb that has seasonal benefits!
Learn how to make your own vegan black sesame ice cream by watching my video.
Recipe courtesy of graceful_running (on IG).
1 can full fat coconut cream/milk ⅓ cup black sesame powder ¼ cup maple syrup ¼ tsp vanilla extract 1 pinch sea salt
1. In saucepan warm 1 can of coconut cream/milk with the ¼ cup maple syrup over medium-low heat 2. Whisk the coconut cream/milk and maple syrup until combined 3. Add 1 pinch of sea salt, ¼ tsp vanilla extract, stir then add ⅓ cup of black sesame powder 4. Whisk all ingredients until combined 5. Remove from heat and let sit for 20 mins or so until mixture reaches room temperature 6. Transfer to sealed container and place in fridge for 2 or more hours to cool 7. Follow instructions from your ice cream maker and churn the cream mixture* 8. Enjoy immediately or transfer to freezer safe container for future yummy
*If no ice cream maker, place mixture into a bowl or shallow pan and place in freezer. Every 30 mins, take the cream mixture out and scrape the frozen areas from the side and combine with the rest of the mixture then place back in freezer. Continue this process 4-5 times to get close to your desired consistency