Tomato Avocado Toast

I'm not big on bread, so when I crave it, it's got to be something really healthy. I've been told I'm not sensitive to gluten, but today's gluten and grains are not the same as in our grandmother's day. With GMO's pesticides, etc. often we're getting more chemicals than nutrition. So. . .buy wisely. While I always prefer local bakery sourdough, multi-grain, or frozen Ezekiel Bread, this one is a commercially produced sourdough bread I found yesterday at Walmart! 

My leftover 1/2 avocado mashed up great with a couple tablespoons of EVOO and some Kinder's 'The Blend' seasoning mixed in, then also sprinkled on top of the sliced grape tomatoes.

With a big mug of Pipi Oolong Tea, and some grapes that can only be described as huge, flavorful and crunchy (!) yes, crunchy!

Ahhh, perfection!
Another delicious and healthy breakfast! . .Lin

Anti-Inflammatory Vegetable Smoothie

I made an amazing carrot-pineapple-lemon-cucumber version of this yesterday, but I didn't note proportions, so I'll work on recreating that soon. This one was a bit too heavy on the garlic, using 1 BIG raw clove for each serving, so I've modified that here. I steamed the chopped beet for about 7 minutes to reduce/eliminate oxalates. Those are high in raw beets and can cause kidney stones.

1 lg. beet

2 med. carrots

1 big seedless lemon
3-4 small cloves of garlic

3-4 1" pieces of fresh ginger
1 handful of baby arugula for each serving

1T raw honey for each serving

a sprinkle of Himalayan pink salt for each serving

Scrub the beet and cut into chunks. Steam it for about 7 minutes until a fork slips in and out of the pieces easier than when raw, but don't overcook. Scrub the lemon, carrots and ginger but don't peel anything except the garlic.

Cut the  blossom and stem section off the lemon. Cut the whole-unpeeled lemon and carrots in pieces and divide those into 2 or 3 containers (for another day) in addition to the blender jar. Add the garlic, ginger, arugula, then cover and refrigerate.

Before blending, add the honey, salt and start with 1c water, then adjust that amount to your desired consistency. . .Lin

Coconut Vanilla Raisin Ice Cream

I have a couple other recipes I should be blogging, but they're a little more involved than this one, so I'll get to those later. Meanwhile, here it is! The recipe I had rattling around my brain when I created the fruity sorbet-ice cream recently.

3/4c raisins

2T± pure vanilla

~ check the label, it may contain alcohol
~ if that's a concern, find a good vanilla that is alcohol free

1/2c dark brown sugar

1 can Thai Kitchen coconut milk

a shake or two of Himalayan pink salt

Soak the raisins in enough warm-hot water to cover in a flat dish - probably 1/3-1/2c - for at least a half hour.

While that's happening, stir together in a medium glass bowl, the coconut milk with the dark brown sugar until well combined and the sugar dissolves. Sprinkle on the salt and add the vanilla. After a half hour, using a silicone spatula, scrape this into your blender jar. Drain the raisins in a strainer for a few minutes them into a freezer container.

Blend the milk-sugar-salt-vanilla for a minute or so. Pour over the raisins, stir everything together well. Freeze for a couple hours then stir to mix everything so the raisins don't stay at the bottom. Freeze another hour or two until it's scoopable.

This is the first ice cream I've made that didn't freeze rock hard after the first serving! . .Lin

Avocado Toast

I woke up really hungry this morning and since I have an abundance of avocados right now, this is what happened. I also have a great 7 grain bread I bought recently, at our little neighborhood grocery store, so this all came together quickly.

If you have a ripe avocado and some wonderful bread, you're halfway there!

1/2 a ripe avocado

a splash of ranch dressing

garlic-salt-pepper seasoning

1 lg. radish

3-4 grape tomatoes

In a small bowl, mash the avocado with the dressing and seasoning. Add the finely chopped radish and tomatoes. Stir together and spread over your favorite toasted bread.

The variety of vegetables, dressing and seasonings you can use are endless. . .

Have fun with this — Be creative! . . . Lin

Fruity Sorbet Ice Cream (dairy free)

Every so often I get a new idea for something healthy to replace ice cream. This one has a lot of flavor and texture. Not smooth like ice cream - more like a combination of that and sorbet.

Use perfect fruit!

Wash it all well and remove the strawberry leaves. Cut the tips and stem area off the lemon and mandarin, then cut them lengthwise to take out the center core area. Chop the lemon and mandarin into chunks to be sure there are no seeds, but leave the peel on.

Pour the coconut milk into your blender jar. Add 1/3 - 1/2 cup of Maple syrup, the chopped fruit and blend on high a couple minutes. Pour this into an ice cube tray, pint containers or a loaf pan. 

Freeze only until the whole mixture is solid before serving. Beyond that point, you'll have to leave it out on the counter before scooping since this freezes very hard.

One of my favorite ice creams is Häagen-Dazs Rum Raisin. I might try duplicating that using coconut milk, raisins, Maple Syrup and Mexican vanilla. LOTS of vanilla since I really don't want a big bottle of rum. If that turns out well, I'll post it here. . .Lin

A Light, Healthy Asian Chicken-Vegetable-Noodle Soup

I've been wanting to perfect something like this for a long time. In the past I've had a hard time getting the noodles and the spices right. This might be the one!

I knew I wanted to cook the noodles separately and rinse and chill them well before adding them to pot, rather than just cooking them right in the soup. This way the broth would stay clear and less starchy.

I did that with the noodles shown, then decided they just weren't right. Instead I used 3-4oz. of dry, thinner rice noodles that look more like 'glass noodles' than the first ones. It was a good switch!

Once the noodles are lightly cooked, drained and chilling in ice water, slice the vegetables into the pot and get them sizzling in 2T single source EVOO:

2 med. purple carrots

1 med. white carrot

1/4 sm. head of green cabbage

3 inner ribs of celery (and tops)

5 green onions

After those sizzle a bit, add a little water and a big spoonful - 1/3c or so - of chicken Better Than Bouillon. Let that simmer about 10 minutes then add the celery tops and 1/2 a bunch of curly parsley, chopped. Stir in the following seasonings and add more water.

1t black+cayenne pepper

2t Chinese 5 Spice

1-2t powdered Star Anise

Once the vegetables are crisp-tender, drain and add the noodles and 6-8oz. roasted chicken. Chill the soup now if you're cooked ahead, or just bring it up to a light simmer once more and serve. This isn't a soup you put on low and cook all day. Keep it lightly cooked and fresh. It's a really nice spring soup!

Earlier I had a bowl with a crispy grilled sandwich. I used 7 grain bread with lacy Swiss and American cheese, spread inside with Aldi's tomato pesto, then fried in EVOO. It was a surprisingly great combination! . .Lin

A Fresh and Bitter Passover Salad

Our evening Bible study has some amazing people in it. It was decided that we would have a Passover Seder dinner on our usual Wednesday night get together last week to more clearly understand and celebrate this Jewish tradition. We all signed up to bring food or other elements important to the Passover traditions.

I loved the idea of making a big salad for all of us. My online search indicated it should include fresh spring green ingredients - as hopeful signs, as well as the bitter ones - as reminders of the time the Israelis were in the bondage of slavery in Egypt.

For salad dressing, the type they recommended was almost identical to the Lemon-EVOO Salad Dressing I created years ago! I've revised that one a bit to now be a 2-1 ratio of EVOO-Lemon juice, a splash of white Balsamic vinegar and varying the seasonings depending on the salad, time of year, or what's in your spice cabinet at the moment. 

I recently ordered some special soap made with olive oil from the area near Israel. I'm really interested in all uses of extra virgin olive oil (lotions, soaps, etc.) after reading of its health benefits.

In my kitchen, I've now almost completely eliminated other oils, butter and ghee, switching to this amazing liquid 'fat' for all my cooking and baking. So. . .I wondered if there was any EVOO produced in that area that was available online. Yes there was! I found some made from olives in an olive grove only 50 miles north of The Mount of Olives!

I chopped-sliced the vegetables shown in the bowl in the first photo. Green cabbage, kale, radishes, cucumbers, purple cabbage, green onions, some purple onion, celery - heart stalks and tops. I also bought a beautiful bunch of parsley, washed it - wrapped it in a clean dish towel, put it in the 'fridge - then totally forgot to use it. 

For dressing this salad, I used the oil in the bottle on the right in the 2nd photo above, putting all the ingredients into a quart jar, starting with that 2-1 ratio - 1c of EVOO and 1/2c of lemon juice. Next add: dry dill, garlic-fermented in honey, some brown mustard, Himalayan pink salt and a mix of black and cayenne pepper. The mustard was instead of horseradish which is a traditional part of a Seder dinner for bitterness. The garlic honey was both bitter and sweet. Once everything is in the jar, blend it with an immersion blender until totally smooth. I hope you all had a very Happy Easter or Passover. . .Lin

Avocado Bean and Corn Salsa

We're having a 'celebrate Spring's arrival' neighborhood get together at a neighbor's home across the street tonight. I originally said I'd bring Tabouli, but when I shopped, somehow a couple necessary ingredients slipped my mind. . .so I decided on a guac-type salsa instead.

Mash 2 ripe avocados in a bowl, add the seasonings you like.

Today I used about 1T of this guacamole seasoning containing lots of the usual dried vegetables and a drizzle of lemon juice. 

When I tasted it at the end, it seemed good, so I stopped with just that.

I poured in about 10oz. of the salsa, some finely chopped purple onion, a celery heart and tops, a can of drained and well rinsed black beans and then decided it also needed a can of corn, well drained and rinsed. 

It went together fast and I'm hoping the super thin and crispy chips will hold up to such a chunky 'salsa.' Happy Spring Everyone! . . .Lin

Beef Barley Soup 😃

This is today's version of one of my favorite all time soup creations, modeled after an old Campbell's soup called Scotch Broth. A simple beef barley type soup - but made with lamb. What a difference that makes! Lamb is a little like elk and venison with a stronger flavor that people seem to either love or hate. 

I started by partially thawing what looked like a beef roast I bought last fall in an International Market in the cities, but the label says Beef Knuckle! Strange, since it's boneless, but the meat looks like round steak only much thicker.

I cut off the fat, leaving 20oz. of meat that was mixed with part of a purple onion, finely chopped in a big pot with equal parts EVOO and Marsala cooking wine - about 3oz. each. Seasoned with my blend of finely ground black+cayenne, and a little garlic salt. After mixing, I let it marinate about an hour and a half.

Meanwhile, the vegetables shown in this photo were sliced or chopped. Heat the meat to sizzling, for about 15 minutes, stirring often, then add the celery and carrot pieces, which take longer to cook than the rest.

Bring everything in the pot to a sizzle again, cover and cook for another 15 minutes. Add a little water if needed.

Next chop half a green pepper and half a large purple onion and add those to the pot along with an undrained 28oz. can of petite diced tomatoes, 2 big spoonsful of low sodium beef Better Than Bouillon and a couple cups of water.

Bring this to a simmer then add 3/4c of long cooking barley that was rinsed several times, along with chopped celery greens and more water if needed.

Cover and simmer 40 minutes, or until the barley is done, if you're having the soup right away. If not, only simmer once the barley is added, for about 20 minutes, chill and reheat later. This turns the barley into resistant starch which is a much healthier option than when it's just been cooked.

Barley absorbs a LOT of liquid. You may have to add more water, and seasonings when you heat this or it could go from soup to a beef-vegetable-barley casserole. . .but that can be a good option too. .😉. .Lin

Orange Pecan Raisin Muffins

This is similar to the plum muffin recipe I created recently. I love muffins, so I'm always excited about dreaming up a new muffin recipe. Especially one that's diverse, in regard to ingredients, and healthy as well.

Here's my latest. . .
First, preheat your oven to 350°

~ Put this first group of room temperature ingredients into your blender jar ~

1c plain, whole milk Greek yogurt
2 lg. pasture raised eggs
2/3c melted coconut oil
2/3c pure Maple syrup

2T pure Mexican vanilla
10oz. orange or other fruit juice
1# whole Cutie mandarins cut up
~ check for seeds and remove centers

Pulse until everything is well blended and there are no big pieces of orange peel visible.

~ Whisk together in a BIG bowl ~

1c all purpose unbleached flour
1c quick cooking rolled oats
1c coconut flour
1/2c buckwheat flour

2T ground flax seed
2T baking powder

1T pumpkin pie spice

1t Himalayan pink salt

~ Stir In ~

1c raisins
1c chopped pecans

Pour the contents of the blender into the big bowl, about half at a time. Mix quickly, just until everything is incorporated. Spoon into paper-lined muffin cups -or- silicone muffin cups and greased loaf pans.

Bake the muffins 20 minutes and the loaves for about 30, or until each passes the clean toothpick test. . .Lin

Tomato-Vegetable Bisque - gluten + dairy-free

This one's been rolling around my brain a while now. It was such a fun soup to make!

Chop the vegetables however you want - you don't need to spend a lot of time on this. Everything will be combined and smoothed out with your regular or immersion blender, at the end of the cooking time.

We don't want the vegetables overcooked, so begin with those that require the most heat time, the celery and carrots. Sauté them in coconut oil, with your seasonings*, either in a frying pan -or- covered in your crockpot on high.

Chop the onions and 1/2 of the green pepper for later.


This was an especially fun recipe for me since I gave away my 6 quart Nesco crockpot several years ago and I finally missed it. This is the inaugural event for my new little 4 quart gem - it's a keeper!

Once the vegetables have sizzled for a half hour or so, I added the onions and green pepper and continue sautéing another half hour. Next, a cup or two of homemade chicken bone broth, or vegetable broth if you're keeping this vegan, 3 bay leaves and all the tomatoes (56oz. total) go into the pot. Cook on high, or like I did since I made this late in the day, on low overnight until the vegetables are blendable. 

Remove the bay leaves, then blend until everything's smooth, check the flavors and make any needed adjustments to the seasonings. Add 1 can Thai Kitchen Coconut Milk and whisk that in until everything's combined. Heat again to serving temperature.

I stirred in some dry dill and topped with a sprinkle of sprouted pumpkin seeds to go with a really great sourdough grilled cheese sandwich. . .Cliché but so good! . .Lin

*Better Than Bouillon Chicken-or-Vegetable base, bay leaves, garlic salt, black+cayenne pepper, 1T sugar

A Ranch Type Dressing + A New Take on a Lettuce Mix

I've been wanting to get back to trying to perfect a Ranch Dressing. It's one of my favorites and I have a couple go-to store brands, but I know those contain some unpronounceable ingredients that can't be the best, so I need to get serious about one - or several - of my own.

Today I used equal parts sour cream and mayonnaise as my base:

4oz. full fat sour cream

4oz. EVOO mayonnaise

1/2oz. apple cider vinegar

1/2oz. grainy brown mustard

Once those were combined I added:

1/4t of my black and cayenne pepper blend

1/2t garlic salt

1t dry dill

Mix everything together well, adding a little water if needed to get to the viscosity you like. Store in an airtight container in the 'fridge.

I recently had some allergy and sensitivity testing done in regard to environmental factors and different foods. One thing I'm 'sensitive' to is Romaine lettuce, which was surprising and hard, initially, since it's been my go-to for many years.

However, since my lettuce mixes are always so varied, I've quickly been able to switch to dark green curly leaf kale. Here's a good mix containing: kale, purple cabbage, yellow onion, sliced sugar snap peas and cucumber.

The lettuce mix will keep well 3-4 days. The salad dressing will last much longer, at least a couple weeks. Today I added tomato, avocado and some sprouted pumpkin seeds before the dressing. . .Lin

Quick and Delicious Coleslaw

~ Grate 2 medium carrots into a medium glass bowl along with the following

~ 4 chopped inner stalks of celery - save those big darker ones for soup or stew

~ 1 finely chopped small yellow onion, or 4 or 5 green onions

~ 6-8 Brussels sprouts - slice these very thin

~ 1c or more raisins - golden or regular

Mix together then add dressing. Chill an hour or so before serving. My favorite dressings for coleslaw are either a good poppyseed dressing (sweet) or my favorite that I created ages ago, this Lemon EVOO Salad Dressing (zingy - savory)

This coleslaw goes together fast and tastes wonderful. Alone, as a quick salad or especially with grilled chicken, fish, steak or a burger. I love having a bowl of this in my fridge. It will stay fresh many days, but usually doesn't last that long. The dressing you use really makes a difference. Both have very different flavors. Maybe each one and see what you think! . .Lin

Plum Orange Walnut Raisin Muffins

2c plum sauce (or applesauce)
~ I posted a recipe for this previously

1c plain whole milk Greek yogurt

2/3c single origin EVOO

2 lg. pasture raised eggs

2/3c pure Maple syrup

2T Mexican vanilla

just the skin of 2 Cutie mandarins
~ finely chopped

1c all purpose flour
1c buckwheat

1c rolled oats
1/2c rye flour

1t baking soda

2T baking powder

1T pumpkin pie spice

1t Himalayan pink salt

1c raisins
1c chopped walnuts

Preheat your oven to 350°

Whisk together the first group of ingredients in a large glass bowl. Whisk the dry together then add, a little at a time, to the big bowl. Don't over mix and work quickly. Stir in the raisins and walnuts. Fill the muffin cups almost to the top and bake for about 20 minutes, until a toothpick comes out clean. The loaf pan took about 15 minutes longer.

Cool, then transfer to a rack, or when completely cool, a big bowl or airtight container. . .Lin

Liver Sausage (Braunschweiger) Cream Cheese Spread

I've made this before using plain cream cheese, so this one had really nice heat and texture dimensions added using the jalapeno and garden vegetable cream cheeses.

Put equal parts of cream cheese and liver sausage, probably 3oz. each., in a bowl and mash together until blended.

Add a little salt - smoked sea salt, onion or garlic salt would be good, as would smokey paprika and some dry dill to bring out more depth of flavor.

I'll make this often I think. It would have been even better if I had toasted that really good oat bread I just made, but it was still excellent. . .Lin

Gluten-Free Oatmeal, Yogurt, Flax, Egg Bread

This recipe is the result of my ideas, and many changes made to a couple recipes I found online. First, preheat your oven to 350° and butter a glass loaf pan. 

Whisk all this together in a large glass bowl:
145g - 1½c Oats*

*pulse in blender until consistency of flour

1/2T baking powder

1/3c ground flax seeds
1T Everything Bagel Seasoning

Whisk these together in a smaller glass bowl:
2 lg. pasture raised eggs

3+T - 45g EVOO

1T apple cider vinegar
1T raw, unfiltered honey
1c - 240g whole milk plain Greek yogurt

Combine and stir well, in the large bowl. Pour into the loaf pan. Sprinkle the top with some seeds or Everything Bagel Seasoning if you'd like and bake for about 35 minutes until nicely browned and a toothpick inserted comes out clean. Cool completely before slicing.

This bread is healthy, gluten free and full of fiber. . .Lin

Egg Bake with Chicken & Lots of Vegetables

This turned out SO well, in spite of forgetting to set my timer and going past my estimated baking time by about 20 minutes! 😯 No doubt about the vegetables being well cooked, that's for sure!

Preheat your oven to 350°

CHOP or SLICE:
1-2 lg. carrots
3-4 ribs of celery
a big handful of broccoli florets
6oz. roasted chicken
a generous amount of fresh greens
~ I used baby arugula and spinach
SHRED: 6-8oz. strong flavored cheese

Next, put the following in your blender jar:

8 lg. pasture raised eggs

1/3-1/2c liquid - I used coconut milk. Chicken broth would also be good.
3T Buckwheat flour - in spite of its name, this IS gluten-free!
1/2T baking powder
a big shake of smoked sea salt
- or- smokey paprika
1t± oregano leaf
1t black+cayenne pepper
1/2T good quality curry powder

Layer the vegetables in a buttered 9-13" pan. Add the chicken and greens. Pulse everything in the blender, just until smooth. Pour over the vegetables. Gently move everything around with a spatula to coat everything with the egg mixture without disturbing the layers. Sprinkle the shredded cheese over everything. Bake ? probably 35 minutes or until sides are browned and the center is firm.

I omitted onion from this recipe since I'll be sharing it with my Old-Man-Puppy Oliver 🐶 . . . Lin

Chicken Vegetable Soup with Wide Egg Noodles

I've found that the secret to avoid mushy noodles is not putting them right into the soup pot while all the other ingredients are simmering.

I cook them separately until half way done and still quite chewy. Drain, rinse and soak them in icy cold water. When they're very cold to the touch, drain again and put aside for now.

Another wonderful benefit to doing this is the noodles become what's know as Resistant Starch.

The method I outlined above is the quick version. Click on this ↑ link for directions and the science supporting this chilling and reheating technique.

Chop-slice all the vegetables then separate them by cooking time. Start with those that require the most time in the pot. Here, it's carrots, celery sauteing in a generous amount of single origin EVOO, with a little of the purple onion.

Next, when everything in the pot has sizzled, over low-medium heat, for 10 minutes or so, add the chopped cabbage, the rest of the onion and sliced kale-making sure to strip the leaves off the tough center stem first.

Add seasonings. Today I added 3 bay leaves, about a 1/2T of Orange Pepper, some garlic salt and a couple big spoonsful of Better Than Bouillon soup base, along with about 48oz. of my most recent chicken bone broth - also about 1/3c of cooking Sherry that I forgot to include in this photo.

Simmer over heat just high enough to create a slow bubble, for about 40 minutes. Check the carrots and stop now or continue to simmer until they're cooked the way you like them.
Stir them into the pot, heat again to a low bubble and. . .Soup's Ready. . 😃. .Lin

Gluten Free Almond-Greek Yogurt Bread

I find lots of interesting recipes, using ingredients similar to these, so often now on YouTube, where the videos are just a wealth of information.

A simple version of this caught my eye, but of course I had to make additions. Ground flax was not in the original and I used the Everything Bagel seasoning in place of the salt called for. I love this salt based seasoning and it seemed the perfect addition for a little more color, nutrition and texture. Let all your ingredients come to room temperature before combining. Preheat your oven to 350°

In a medium glass bowl, whisk together:
2c (200g) almond flour
2t (10g) baking powder
3T ground flax seed
1T Everything Bagel Seasoning

In a large glass bowl, whisk together:
14oz - 400g plain, whole milk, Greek yogurt
2 large pasture raised eggs

When combined, add the dry ingredients a little at a time until everything is well mixed. Pour into a buttered loaf pan and bake about 45 minutes or until a toothpick inserted in the center comes out clean and the whole loaf is nicely browned.

Cool completely before slicing. This turned out really well and I'll definitely make it again. . .Lin

Vegetable-Beet Juice & The Fibrous Vegetable Solids

Phase II Of The Previous Recipe Below

The juice strained easily right out of the fiber, and it tastes wonderful! 😃 I divided the solids in half, about 10oz. each, for two future muffin recipes.

A big glass of this vegetable juice was perfect for lunch today with a cottage cheese roll and a big tossed salad.

This salad was a mix of greens, with tomato, avocado and cheese drizzled with a honey-mustard variation of my Lemon-EVOO salad dressing. . .Lin

A Blended 'Juice'

These ingredients are so interesting to me, especially in this particular combination! All have wonderful health promoting properties. 

I made my variation of this just now, not in a juicer, but in my blender. But. . .in spite of the addition of more lemon juice and some herb tea (a drizzle of honey and a good shake of sea salt, turmeric, cinnamon and my black and cayenne pepper blend) the viscosity of this was heavier than a smoothie, more like junior baby food.

However. . . All is not lost. . .The flavor was good and the nutritional value is excellent which gave me an idea.

The lemon cake I made Monday was a big hit and now it's gone. I was thinking I'd try a variation of that recipe for muffins.

Instead, I'll put this in a fine strainer to eliminate some of the moisture and use a couple cups of it, plus chopped pecans, golden raisins, nutmeg and cinnamon to make some muffins, maybe tomorrow. So stay tuned! .😊. .Lin

Roasting Chicken Thighs and Making Bone Broth

 

Monday morning I woke up in sort of a funk. Then when feeding my dog and cat, I opened the 'fridge, saw the 5+ pounds of chicken thighs I bought Saturday. . .and. . .suddenly I was in my happy place!
~ ~ It's a Cooking Day! ~ ~

I'm roasting these with NO ONION OR GARLIC so my sweet old pup Oliver can have some of the bone broth. I'll add other seasonings later, to the recipes I use it in. I've got a simple soup rattling around my brain that'll happen later today or early tomorrow so I can bring some to my Bible study.

I drizzled the chicken with a good amount of Moroccan EVOO then sprinkled them with turmeric, smoked sea salt, Chinese 5 Spice and my mix of black + cayenne pepper. I've roasted chicken several different ways, starting with low oven temperatures for 2/3 of the time then raising it to crisp it up. I've also done it in reverse order. This time I roasted these, uncovered, at 375° for the whole hour and a half.

Now that they're cool, it's time to separate all the meat, returning the skin, bones and cartilage to the pan. I ended up with 2½ pounds of chicken - ready for future recipes.

Then I filled the pan 2/3 of the way with fresh cold water, 1/4c apple cider vinegar. I added the cabbage, celery and carrot shown then remembered the 'tired' baby arugula I had, plus extra kale from a huge bunch I just bought for my next soup.

This is everything just before reaching a simmer.

Once the cooking time is finished, remove all the solids, strain a couple times using finer strainers each time. For a clearer broth, line a big strainer with cheesecloth for the last straining. Chill well until the fat rises and solidifies, probably overnight, and can be removed from the gelled bone broth below.

Heat to a simmer and pour into clean quart canning jars or other similar size glass jars with lids that have a soft ring round the inside to insure a seal.

These are not room temperature - shelf stable, but will keep a couple weeks in your 'fridge and make great soup or a healthy addition to your dog or cat's food. Originally this made almost 6 quarts of bone broth, but after making a big pot of soup, this is what was left. Oliver will be happy! .🐶. .Lin