While this recipe was made with bone broth, which I am going to be focusing on highlighting the benefits of, it can be made vegan by subbing the bone broth for vegetable broth and will still taste delicious! Since I am not vegan, but do avoid dairy, sugar and soy, I was excited to discover the Bone Broth Diet featured in the new Osso Good Bones cookbook. I don't follow any particular diet besides just eating the foods that I have learned make me feel best, but it is so helpful when I find a collection of recipes that align with the foods I generally try to incorporate and avoid! In terms of the actual bone broth, I love that Osso Good Bones was developed by an herbalist who incorporates ancient Chinese herbs, is made with tons of fresh veggies and comes from trusted meat sources.
The bone broth diet is a paleo friendly diet that encourages eating responsibly raised meat and fish, eggs from pasture raised hens, healthy fats (ghee/coconut oil/olive oil/avocados/sprouted nuts/beans, organic fruits, veggies and herbs. One thing I love is that the diet actually focuses on where the food comes from not just what the food is, which is so refreshing and important! The no-no list includes: all dairy (except ghee), processed sugars, wheat and grains, processed meats, corn/rice/white potatoes, oils besides the ones listed and alcohol.
Just like any diet, I think it is important to find what works for you! When I simply pinterest or google recipes I am always bombarded with ingredient lists that call for refined sugar and dairy which can be frustrating, so I love being aware of cookbooks, diets and brands that I know will call for ingredients that are aligned with what makes me feel good!
So why include bone broth in this recipe and try incorporating it in your diet? Bone broth:
Improves skin, bone, nail and hair health
Has been shown to improve sleep cycles and overall energy
2.5 pounds sweet potatoes
5 small or 2-3 large parsnips
4.5 c Osso Good Bone Broth
1.5 c almond milk
1 tsp cinnamon
Optional: brussel sprouts, coconut yogurt and/or avocado for topping
Chop up the potatoes, parsnips and onion
If using a slow cooker, put all of the ingredients except the almond milk in the slow cooker on high for 5.5 hours. If not using a slow cooker, roast the veggies at 400 degrees under very tender.
If you have an immersion blender, add the almond milk to the slow cooker and puree all ingredients in the slow cooker with the blender. Add all the ingredients and blend in a large pot if you did not use the slow cooker.
If you do not have an immersion blender, add a little bit of the stew-like concoction to a high speed blender and puree in 4 batches. Add salt and pepper to taste as you are blending.
Optional: chop up brussel sprouts and roast with oil, salt and pepper at 400 degrees until crisp. Use the crisp leaves as a topping.
Optional: top with coconut yogurt and/or avocado
The information in this post is from The 7-Day Bone Broth Diet Plan & Cookbook in partnership with Osso Good Bones. The recipe and photos are original by Helene Trager-Kusman.