Babs Bone Broth

Category: Recipe

  • Pressure Cooker Pulled Chicken & Cauliflower Rice Bowls

    Pressure Cooker Pulled Chicken & Cauliflower Rice Bowls

    Ingredients

    1 1/2 tsps sea salt

    1 tbsp dried oregano

    1 tsp onion powder

    2 tsps coconut sugar

    2 1/2 lbs boneless lamb shoulder or leg (cut into chunks)

    6 garlic cloves (peeled and smashed)

    2 tbsps lime juice

    1/3 cup water

    2 tsps avocado oil

    6 cups cauliflower rice (or white rice cooked in bone broth – see note)

    3 avocados (sliced)

    1/4 cup fresh cilantro (chopped)

    Pressure Cooker Pulled Chicken & Cauliflower Rice Bowls

    Cooking Time 1 hour 20 min

    serves 6

    Instructions

    1. In a small bowl, combine salt, oregano, onion powder, and coconut sugar.
    2. Place the chicken in the pressure cooker and coat well with the seasoning mixture. Add garlic cloves, then pour lime juice and water around the chicken.
    3. Seal the pressure cooker and cook on high pressure for 25 minutes (chicken cooks faster than pork). Let pressure release naturally for 10–15 minutes.
    4. While the chicken cooks, heat the avocado oil in a large pan over medium heat. Add the cauliflower rice and sauté for 5–7 minutes until tender.
    5. Alternative option: Cook white rice in bone broth instead of water for improved digestion and richer taste.
    6. Remove the chicken and garlic with a slotted spoon. Shred the chicken with two forks. Spoon some of the cooking liquid over the shredded meat for moisture and flavor.
    7. Assemble bowls by dividing cauliflower rice (or bone broth-cooked rice), shredded chicken, and avocado slices evenly. Top with chopped cilantro.
    8. Enjoy warm!

    Notes

    • Storage: Keep leftovers in separate airtight containers for up to 3 days. Slice avocado just before serving. Chicken can be frozen for up to 3 months.
    • Boost Flavor: Add cumin, paprika, or chili powder to the spice mix. Broil shredded chicken for a crispy finish.
    • Toppings: Try sliced green onions, lime wedges, crumbled feta, or a drizzle of your favorite hot sauce.
  • Rosemary Sipping Broth

    Rosemary Sipping Broth

    Ingredients

    250 ml Beef Bone Broth

    A dash of Himalayan or Celtic sea salt

    A dash of ground black pepper

    Rosemary

    Rosemary Sipping Broth

    Cooking Time 3 min

    serves 3

    Simplicity in a cup with so much goodness. Make way for the forgotten rosemary!

    Instructions

    • Warm at low to medium heat. Add salt, pepper, and rosemary.
    • Drink it warm.
  • Nourish Butternut Oatmeal with Bone Broth

    Nourish Butternut Oatmeal with Bone Broth

    Ingredients

    1 cup of rolled organic oats;

    1 cup of water;

    one teaspoon of unpasteurized cider vinegar;

    a pinch of sea salt;

    1 cup butternut squash puree

    one teaspoon of cinnamon;

    one or two teaspoon of raw honey;

    one big tablespoon of Babs Pure Bone Broth;

    few walnuts;

    one heaping tablespoon of organic butter (be generous here).

    Nourish Butternut Oatmeal with Bone Broth

    Cooking Time 3 min

    serves 3

    It is an old-fashioned one, but it is easy to follow. There is no slaving over a hot stove for hours. A little preparation is all you need. Try it; you’ll love it.

    Use raw oats and soak them overnight!

    While it’s true that oatmeal contains many nutrients, but that means very little if you can’t absorb them. Oats are low in gluten, but high in phytic acid. Phytic acid is an anti-nutrient that can inhibit your body from absorbing minerals properly. 

    Only by soaking the grain do we enable enzymes and other helpful microorganisms to break down and neutralize phytic acid as well as predigest gluten. Therefore, it’s necessary to give your oats a long soak in salted water before making your favorite oatmeal.

    Add protein-rich bone broth gelatine into your porridge!

    Why add bone broth? It provides your body with proteins, including collagen proteins and gelatin.

    Instructions

    • Soak the oats in just enough water to cover them;
    • Add the sea salt and cider vinegar;
    • Leave overnight;
    • The next morning, drain the oat/salt/vinegar mixture and rinse  thoroughly;
    • Add fresh water, again enough to cover the oats, and bring the oat/water mixture to a boil. Use medium-plus heat. If you like “thinner” oatmeal, add more water;
    • Add butternut squash puree;
    • Turn the heat down to low-medium and stir until the porridge is as thick as you want it. You can add water if you like your oatmeal more on the runny side;
    • Remove the cereal from the heat, and add the butter and honey.
    • Add the bone broth;
    • Cover and let the mixture rest for about 5-to-10 minutes;
  • Sweet Potato-Spinach Curry

    Sweet Potato-Spinach Curry

    Ingredients

    1 tablespoon olive oil or cocos oil 

    2 sliced red onions

    2 large fine chopped garlic cloves

    1 teaspoon freshly grande ginger

    2 sliced green chilies

    1 teaspoon ground coriander

    1 teaspoon ground cumin

    1 teaspoon black mustard seeds

    1 heaped teaspoon turmeric 

    700 gram diced Batata in 4 cm chunks with skin

    400 ml BABS chicken bone broth

    150 gram chopped spinach

    Large handful of fresh toasted coriander leaves

    Flaked almonds 

    Sea salt  

    Sweet Potato-Spinach Curry

    Cooking Time 20 min

    serves 3-4

    Do you love that delicious taste of Indian curry? Then this curry with sweet potato and spinach is exactly your recipe. This meal is very easy to make and contains all sorts of healthy spices. Like coriander, mustard seed, cumin, and green pepper. 

    Instructions

    • Heat the olive oil or coconut oil in a large pan over medium heat. Add the onions, garlic, ginger, and chilies, and cook for 4-5 minutes or until softened.
    • Add all the spices and stir until they become fragrant. Add the sweet potato and chicken bone broth and simmer for about 15-20 min or until the potato is soft.
    • Add the spinach and season with sea salt.
    • Sprinkle it with coriander and serve immediately. 
  • Shrimp Miso soup with Bone Broth

    Shrimp Miso soup with Bone Broth

    Ingredients

    1 jar of chicken bone broth

    250 ml water

    30 grams of miso paste

    200 grams of bean sprouts

    200 grams julienne carrot

    200 grams of white mushrooms

    200 grams of shirataki noodles (or ramen noodles)

    15 ml olive oil

    100 grams wok shrimp

    1 garlic clove

    Pinch of chili flakes

    2 eggs

    Salt and pepper to taste

    Fresh parsley to taste

    Shrimp Miso soup with Bone Broth

    Cooking Time 3 min

    serves 3

    Miso soup with shrimp and shirataki noodles can be eaten as a nutritious snack or as a meal. This incredibly delicious soup is healthy and very tasty. The chili flakes give the miso soup that extra bite so you barely can’t keep away from it. Enjoy your delicious miso soup!

    Instructions

    • Heat the chicken bone broth with the water. Add the miso paste, bean sprouts, julienne carrot, and sliced ​​mushrooms.
    • Rinse the shirataki noodles under lukewarm water for 2 minutes and then add them to the chicken bone broth. 
    • If you use regular ramen noodles, follow the instructions as stated on the package. Season the miso soup to taste with salt and pepper.
    • Heat the olive oil in another pan and season with 1 chopped garlic clove and a pinch of chili flakes. Fry the wok shrimp in this until they are cooked.
    • Boil water in another pan for the eggs. Boil the eggs for 7 to 8 minutes for a semi-soft yolk.
    • Serve the miso soup with the shrimps, an egg cut in half, and fresh parsley.
  • Protein-Packed Breakfast Casserole

    Protein-Packed Breakfast Casserole

    Ingredients

    1 tbsp Extra Virgin Olive Oil (divided)

    1 ½ lbs Extra Lean Ground Beef

    ¼ tsp Sea Salt (divided)

    2 medium Sweet Potatoes (shredded)

    200 ml  Babs Bone Broth (beef)

    4-5 Eggs

    ¼ tsp Dried Thyme

    6 oz (170g) Mozzarella Cheese (shredded)

    Protein-Packed Breakfast Casserole

    Cooking Time 1 hour

    serves 6

    This high-protein, gluten-free breakfast casserole with beef, sweet potato, and bone broth is perfect for meal prep. Easy to make, nourishing, and ideal for busy mornings.

    Directions

    1. Preheat the oven to 400°F (205°C). Use half the oil to grease a 9×13-inch baking dish.
    2. In a pan over medium-high heat, warm the remaining oil. Add the ground beef, breaking it up as it cooks. Drain excess fat and season with half the salt. Transfer to the baking dish.
    3. Evenly spread the shredded sweet potatoes over the beef.
    4. In a bowl, whisk together the bone broth, eggs, thyme, and remaining salt. Pour over the sweet potato and beef.
    5. Top with shredded mozzarella and bake for 40–45 minutes, or until golden and set.
    6. Let it cool slightly before slicing into squares. Enjoy!

    Tips if you have more time:

    • Caramelize Onions: Sauté thinly sliced onions slowly in olive oil until golden and sweet. Add them on top of the beef before the sweet potatoes.
    • Add Veggies: Sauté spinach, kale, or bell peppers and layer them in for color and nutrients.
    • Herb Boost: Add fresh herbs like parsley or chives just before serving for extra freshness.
    • Spice It Up: Add a pinch of smoked paprika or cumin to the meat for deeper flavor.
    • Crispy Top: Broil the casserole for the last 2–3 minutes for a golden cheesy crust.
    • Make It Ahead: Prepare the entire dish the night before and bake it in the morning.

    No Time in the Morning? Do This Instead:

    • Prep it the night before: Assemble the full casserole in the evening, cover it, and store in the fridge. In the morning, just pop it in the oven or air fryer if your dish fits.
    • Bake ahead & reheat: Bake it completely the night before, then cut into portions. Store in the fridge and reheat in the morning in the oven, air fryer, or microwave.
    • Freeze portions: Bake, slice, and freeze individual portions. Perfect for meal prep—just defrost overnight and warm up.
    • Take it to go: Pack a square in a container and bring it with you for a warm protein-packed breakfast at work or after training.
    • Double the batch: Make two at once—one for now, one for later in the week (or to freeze).
    • Mini muffin version: Pour the mix into a muffin tin instead of a big dish. These bake faster (about 20–25 min) and are perfect grab-and-go!

    Notes

    • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
    • Dairy-Free: Use vegan cheese as a substitute.
    • More Flavor: Add garlic or onion when cooking the beef.
    • Topping Ideas: Serve with greens, avocado, or roasted veggies.
    • No Bone Broth? Use milk (rice, oat, almond, or dairy) instead.
  • Spicy Garlic Drinking Bone Broth

    Spicy Garlic Drinking Bone Broth

    Ingredients

    250 ml chicken bone broth

    ½ teaspoon garlic powder

    ½ teaspoon paprika powder

    ½ teaspoon chili powder

    ¼ teaspoon onion powder

    ¼ teaspoon thyme

    ¼ teaspoon black pepper

    Salt to taste

    Spicy Garlic Drinking Bone Broth

    Cooking Time 3 min

    serves 3

    If you love spicy food, then you really must give this recipe a try. The broth is enriched with garlic and paprika, but also with onions, thyme, and chili powder. A spicy and richly fragrant broth with a boost. 

    Instructions

    • Add the bone broth to a pan and then all the spices (except the salt). Then bring to the boil and further season with salt. Be careful not to burn the herbs.
  • Lamb Shanks & Root Vegetable Puree with Bone Broth

    Lamb Shanks & Root Vegetable Puree with Bone Broth

    Ingredients

    Ingredients for the lamb shanks:

    2 tablespoons of tallow fat or lard

    2 lamb shanks (buy high-quality lamb)

    2 stalks of diced celery

    2 peeled and diced carrots

    1 peeled and diced onion

    1 rinsed and diced leek

    2 – 4 peeled en diced garlic cloves

    2 tablespoons of tomato paste

    1 cup dry red wine

    3 cups beef bone broth

    3 to 4 sprigs of fresh thyme

    2 bay leaves

    Kosher salt and freshly ground black pepper

    Ingredients for the root vegetable puree:

    2 sweet potatoes, peeled and medium diced

    2 parsnips, peeled and medium diced

    2 tablespoons of unsalted butter

    1/4 cup heavy warmed cream (optional)

    Kosher salt and freshly ground black pepper

    Lamb Shanks & Root Vegetable Puree with Bone Broth

    Cooking Time 3 min

    serves 3

    You don’t need to be a great chef to cook and enjoy this restaurant-worthy meal. Buy good quality lamb sharks, bone broth, and tallow fat. Read the directions, sip on a bottle of red wine while you cook, play some music, add a little tender love, and enjoy the process. This savory meal does the magic all year-’round.

    Instructions

    Instructions for the lamb shanks:

    • Pat the shanks dry and season them with salt.
    • Use a large Dutch oven. Heat the tallow fat over high heat. Add the shanks to the pan and brown well on all sides. Remove the shanks and set them aside.
    • Lower the heat to medium. Add the celery, carrots, onion, and leeks and sauté until tender, about 3-5 minutes. Add the garlic and sauté for another minute. Stir in the tomato paste until the vegetables are well coated.
    • Pour in the red wine, increase heat to high, and reduce until almost cooked out. Add the beef bone broth, thyme, and bay leaves.
    • Nestle the shanks into the braising liquid. Season with salt and pepper, boil, cover, and reduce heat to a simmer. Simmer the lamb for 2 – 2 1/2 hours, rotating the meat once during cooking time, until the meat is fall-off-the-bone tender.
    • Remove the shanks from the Dutch oven. Strain the braising liquid through a fine-mesh sieve, discarding cooked vegetables. Season with salt and pepper, if necessary. Serve the shanks atop root vegetable puree and drizzle with sauce.

    Instructions root vegetable puree:

    • Use a medium saucepan. Cover the sweet potatoes, and parsnips with about 2 inches of water. Bring to a boil, reduce heat to a simmer, and cook until tender and easy to pierce with a knife, about 20 minutes.
    • Place the root vegetables in a food processor fitted with a blade. Add butter, warm cream, and salt and pepper to taste. Process until the vegetables are smooth, creamy puree. Return to the saucepan and keep warm on the lowest heat until ready. 
    • The lamb sharks also are good served over mashed potatoes, creamy polenta, or pappardelle. Enjoy your meal with a bottle of red wine, great company, and music.

    Remember simplicity is key!

  • Green Smoothie with Bone Broth

    Green Smoothie with Bone Broth

    Ingredients

    2 tablespoons of Pure Bone Broth

    1/2 cup coconut water

    1 handful spinach

    1/2 avocado

    1 small green apple or peer

    2 stalks of celery

    Juice of 1/2 lime

    Hand full of fresh mint

    Green Smoothie with Bone Broth

    Cooking Time 3 min

    serves 1

    Smoothie with bone broth protein is a great sugar balancer that can satisfy your hunger, and keep you feeling light and energized.  With a brothie, you can make a delicious smoothie with bone broth. This way, you drink a refreshing drink that is also sweet. 

    The ideal summer drink. Although broth is often used in savory dishes, the flavor combination with fresh fruit is delicious. Our Pure Bone Broth is perfect for adding to your smoothies, oatmeal, and coffee or tea. It has no taste or smell. It’s perfect for adding protein and collagen to your meals. 

    Instructions

    • Use a blender. Combine all ingredients and blend until smooth.
    • Serve immediately, or store, covered, in the refrigerator for up to 24 hours.
  • Egg Drop Bone Broth

    Egg Drop Bone Broth

    Ingredients

    2 cups bone broth

    2 biodynamic eggs, beaten

    Salt and pepper to taste

    Fresh chopped herbs (optional)

    Egg Drop Bone Broth

    Cooking Time 4 min

    serves 2

    Start your day off on a nourishing note with our Egg Drop Bone Broth recipe. Bursting with flavor and health benefits, this recipe showcases the simplicity and elegance of combining biodynamic eggs with rich bone broth. It’s not just a recipe; it’s a journey to a comforting, nutrient-packed breakfast that aligns with your wellness goals.

    Instructions

    1. Heat the bone broth in a pot until it reaches a gentle simmer.
    2. Gradually drizzle the beaten biodynamic eggs into the simmering broth while gently stirring. This will create delicate ribbons of cooked egg, adding a touch of luxury to your broth.
    3. Season the mixture with salt and pepper according to your taste preferences.
    4. Serve the Egg Drop Bone Broth piping hot, and for an extra burst of freshness, garnish it with freshly chopped herbs if desired.

    Indulge in the harmony of flavors and the wealth of nutrition packed into this recipe. Egg Drop Bone Broth is not just a great idea for breakfast; it’s a nurturing ritual that warms your body and nourishes your soul. Enjoy the benefits of biodynamic eggs in this comforting and revitalizing dish.