Babs Bone Broth

Category: Recipe

  • Noodle Bowl with Wild Broth & Steak (Wild Ramen)

    Noodle Bowl with Wild Broth & Steak (Wild Ramen)

    Ingredients

    Broth

    • 240 ml BABS Wild Bone Broth
    • 1 liter water
    • 1 onion, halved
    • 1 piece of ginger (3–4 cm), sliced
    • 100 g dried shiitake
    • 1 tablespoon miso paste
    • 1 chili pepper (whole for mild, sliced for spicy)

    Toppings & Filling

    • 2 steaks of wild boar, venison, or beef (approx. 150–180 g each)
    • 400 g noodles (rice noodles, udon, or egg noodles)
    • 2 carrots, cut into thin julienne strips
    • 1 spring onion, sliced
    • Mushrooms of choice (shiitake, oyster, or button mushrooms), chopped
    • Fresh coriander

    Optional toppings

    Crispy onions

    Lime wedges

    Sesame seeds

    Chili oil

    Soy sauce

    Bean sprouts

    Noodle Bowl with Wild Broth & Steak (Wild Ramen)

    Cooking Time 45–55 minutes

    serves 4

    Instructions

    1. Make the broth (30–40 minutes)
    2. In a large pot, combine the BABS Wild Bone Broth, water, onion, ginger, dried shiitake, and chili pepper.
    3. Bring to a gentle boil.
    4. Let simmer for 30–40 minutes on low heat.
    5. Remove the onion, ginger, and chili.
    6. Slice the rehydrated shiitake and return them to the broth.
    7. Stir in the miso paste (do not boil after adding)
    8. Cook the noodles (5–10 minutes)
      Cook the noodles according to package instructions.
      Drain and rinse briefly with cold water.
      Set aside.
    9. Cook the steak (10 minutes)
      Pat the steaks dry and season with salt and pepper.
      Heat a pan with a little oil.
      Sear the steaks for 2–3 minutes per side for medium-rare.
      Let rest for 5 minutes, then slice thinly.
    10. Vegetables & mushrooms (5 minutes)
      Sauté the mushrooms briefly in the same pan with a little oil and salt.
      Slice carrots into thin strips.
      Slice the spring onion and chop the coriander.
    11. Assemble the bowls (2–3 minutes)
      Divide noodles among 4 deep bowls.
      Pour the hot broth over the noodles.
      Add the sliced steak.
      Top with mushrooms, carrot, spring onion, and coriander.
      Finish with lime, chili oil, sesame seeds, or crispy onions.

  • Pressure Cooker Pulled Chicken & Cauliflower Rice Bowls

    Pressure Cooker Pulled Chicken & Cauliflower Rice Bowls

    Ingredients

    1 1/2 tsp sea salt

    1 tbsp dried oregano

    1 tsp onion powder

    2 tsp coconut sugar

    2 1/2 lbs (about 1.1 kg) boneless chicken thighs or breasts
    (thighs recommended for juiciness – leave whole or cut in large chunks)

    6 garlic cloves, peeled and smashed

    2 tbsp lime juice

    1/3 cup water
    (or chicken bone broth for extra flavor)

    2 tsp avocado oil

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

    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. Season the Chicken
    In a small bowl, mix together:
    1 1/2 tsp sea salt
    1 tbsp dried oregano
    1 tsp onion powder
    2 tsp coconut sugar
    Rub this seasoning mix all over the chicken thighs/breasts.

    2. Sear the Chicken (Optional but adds flavor)
    Turn your pressure cooker to Sauté.
    Add 2 tsp avocado oil.
    Sear the chicken for 2–3 minutes per side until lightly golden.
    Press Cancel.
    (If you’re in a hurry, you can skip searing — the recipe still works perfectly.)

    3. Add Aromatics & Liquid
    Add the 6 smashed garlic cloves to the pot.
    Pour in 2 tbsp lime juice and 1/3 cup water or bone broth.
    Stir to coat the chicken.

    4. Pressure Cook
    Lock the lid and set the pressure cooker to High Pressure for:
    12 minutes for chicken thighs
    10 minutes for chicken breasts
    Allow 5 minutes natural release, then quick release the remaining pressure.

    5. Shred the Chicken
    Remove the chicken to a cutting board.
    Shred with two forks.
    Return the shredded chicken to the pot and mix it with the juices.
    (If the sauce seems thin, simmer on Sauté for 3–5 minutes to thicken.)

    6. Prepare the Cauliflower Rice
    You can choose one of these:
    Sauté cauliflower rice in a pan for 5–7 minutes with a pinch of salt.
    Or use cooked white rice (for more carbs) prepared in bone broth for added protein and flavor.

    7. Assemble the Bowls
    Add a base of cauliflower rice or bone broth rice.
    Top with a generous portion of pulled chicken.
    Add avocado slices.
    Sprinkle with fresh cilantro.
    Optional: squeeze extra lime, add chili flakes, or drizzle with yogurt or tahini.

      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.
    1. 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.
    2. 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;
    3. 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. 
    4. 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.
    5. 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.
    6. 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.
    7. 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!

    8. 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.