Friday, August 19, 2016


B E A U T Y   B I T E S  |  B O N E  B R O T H   U P G R A D E D 
Bonafide Provisions' s Sharon Brown has recently published Healing Bone Broth Recipes on upgraded recipe hacks to include bone broth in every single meal. This company's grass-fed, pasture-raised bone broth has been a daily staple for me. As breakfast is my favourite meal of the day, I am thrilled to share with you two exclusive recipes from the cookbook to nourish and biohack your body from the inside out. Here are Savoury Bone Broth Waffles and Grain-free Biscuits & Bone Broth Gravy. 

S A V O U R Y   B O N E  B R O T H  W A F F L E S  |  s e r v e s  4 - 6
The name of this dish speaks for itself. We came up with this dish out of the need to hide broth in everything we cooked, even some of the sweet things we love like waffles. The broth smooths out the coconut flour and you will be hard-pressed to tell these waffles from waffles made with flour. This savory waffle is perfect with maple syrup and crumbled crispy bacon. 

I N G R E D I E N T S 
1 cup (115 g) coconut flour
3⁄4 cup (100 g) arrowroot or tapioca flour
2 tsp (10 g) baking powder
1⁄2 tsp sea salt, we recommend Selina
2 large organic, pasture-raised eggs, separated
1⁄2 cup (120 ml) melted coconut oil
11⁄2 cups (360 ml) Chicken Bone Broth

1 tbsp. (15 ml) honey  Ghee or oil, for coating waffle iron
1 pat of butter, and maple syrup, for topping

D I R E C T I O N S 
Preheat the waffle iron. 

Put the coconut flour, arrowroot or tapioca flour, baking powder and salt in a mixing bowl and combine well. 

Add the egg yolks, oil, bone broth and honey, whisking together to combine ingredients completely. 
In a separate bowl, whisk the egg whites until fluffy and fold into batter. Coat the waffle iron with ghee or oil and pour batter into the waffle iron and cook until golden and slightly crispy. 

Serve topped with crispy cooked bacon, a pat of butter, maple syrup, or your choice of toppings.

G R A I N -  F R E E   B I S C U I T S  &  B O N E   B R O T H   G R A V Y  |  s e r v e s   4 - 6 
I N G R E D I E N T S 
1 cup (125 g) tapioca flour
2 tbsp (15 g) coconut flour
1⁄2 tsp sea salt, we recommend Selina
1 tsp onion powder
1 tsp garlic powder
10 tbsp (148 ml) unsalted grass-fed butter or ghee, melted
2 large organic, pasture-raised eggs
1⁄4 cup (60 ml) warm water
1 lb (450 g) grass-fed Italian sausage
2 tbsp (30 g) grass-fed ghee or butter
2 large yellow onions, roughly chopped
5 garlic cloves, minced
1 tbsp (2 g) minced fresh sage

1 tbsp (2 g) minced fresh thyme
1 tbsp (2 g) minced fresh rosemary
1 tsp dried oregano
4 cups (960 ml) Chicken Bone Broth
1⁄2 tsp sea salt, we recommend Selina Naturally Celtic, adjust to taste
1⁄2 tsp black pepper, to taste

D I R E C T I O N S 
Preheat the oven to 350°F (180°C). Place flours, salt, onion powder and garlic powder in a large bowl. Mix with your hands or a fork. Combine until the mixture is a yellowish-white color. In a small bowl whisk the melted butter and eggs to combine. 

Add the egg mixture to the dry ingredients and whisk until a batter is created. Add the water and stir until well combined. Line a muffin tin with parchment liners and scoop 2 tablespoons (30 g) of the mixture into each cup. Transfer to the oven and bake for 30 minutes.

Remove from the oven and let cool.

Remove the Italian sausage from its casing, break it apart, cook thoroughly in a cast-
iron skillet and set it aside. Melt the ghee in a pot over medium heat and add the onions. Cook for 15 minutes or until the onions begin to turn golden brown. Add the garlic and herbs and sauté for a minute. 

Add the broth to deglaze the pan and increase the heat to high. Once the mixture comes to a boil, reduce the heat to a simmer. Cover the pot and cook for 20 to 30 minutes or until the mixture reduces by half. Add salt and pepper to taste. Place the remaining sauce into a blender. Purée until smooth. Add the cooked sausage to the pot and return the gravy to the pot, mixing well. Top the biscuits with sausage gravy to serve.