Now that winter is full blown here in Chitown, everyone and their mothers’ sinuses/respiratory systems are feeling the wrath. Plus, being bone chilling cold outside wants me to get a giant bowl of piping hot ramen (my favorite ramen place in the city is STILL Furious Spoon – not diet compliant). Since luscious ramen noodles and spicy food isn’t allowed on AIP, I had to compromise.
I’m sure you’ve heard about the “bone broth” craze all last year. How bone broth is SO good for you , how it’s so much better than regular chicken broth, blah blah blah. I was annoyed hearing it too. Although I already religiously use Great Lakes collagen everyday in my smoothies/baked goods, I’ll admit, I was intrigued. Those who swear by it say the vitamins and minerals you get from the broken-down bones have powerful healing properties, and can help to alleviate joint and gut pain, boost your immune system, brighten skin and even make your hair shiny. Although I was hesitant, I’ve been drinking bone broth every day (for a month) to see if a change occurs.
After finding an AIP/Paleo compliant brand, Bonafide Provisions, I went to town on sipping my daily cup of healing gold. Although I don’t notice any giant eureka difference, I did notice two things during my test month. 1. My hair was incredibly bouncy and shiny. 2. My recently regressed eczema was quickly going away. Although I don’t attribute the Organic bone broth being the only cause, I’m sure the combination of all of the liver I’ve been eating, my weekly acupuncture, and the bone broth made my skin and hair super healthy.
Gut Healing Chicken ( but really Pork Sausage ) Soup For the Soul
6-8 servings (depending on how hungry you are)
1 container of Bonafide Provisions Chicken Bone Broth
1 generous cup of Organic Spinach
1 container of US Wellness Meats Sugar-Free Pork Sausage
2 cups of filtered or tap water
2 cut up organic carrots (I used white carrots)
1 pinch of pink sea salt
1/4 tsp of Organic Rosemary
1 pinch of pepper (omit if strict AIP)
1 cup of diced colored organic cauliflower
1/4 cup of diced onions
1 cup of Organic celery (WF was surprisingly out when I went shopping but I would totally have added this in)
1 tbsp of Arrowroot starch (skip if GAPS)
1. In a large stovetop pot (big enough to be able to hold 1/2 a gallon would be ideal), put on medium high heat. Dump in the diced onions, carrots, and pork sausage.
2. Add sea salt, pepper, and rosemary. Break up the pork sausage so it turns into crumbles and cook the pork sausage until just cooked thru.
3. Pour in the bone broth and water; turn the heat down to low and cover to help simmer.
4. Once the broth begins to bubble (about 15-30 minutes in), add in the celery and cauliflower. Stir and recover.
5. After another 10 minutes pass, add in the arrowroot starch and chopped spinach.
6. Depending on how long you want to infuse flavor, after the spinach is wilted looking, the soup is ready to eat. However, for more flavor, let the soup bubble to your liking.