Soups
Bone Broth 
Created by Elissa Dunlap

Winter is perfect for putting that old slow cooker to use in a new way. Say hello to bone broth, aka stock. There's a reason soup always makes you feel better when you're sick. Homemade stock is loaded with essential nutrients, is said to strengthen the immune system, is easy to digest and is the original comfort food. When everyone around you seems to be sneezing and coughing, think about keeping a batch of bone broth in the fridge or freezer as your force field. I enjoy a hot mug of this liquid gold almost everyday.

The slow cooker makes this a "set it and forget it" recipe. But you certainly could make this in a pressure cooker or large pot on the stove. Any bones will work, however, you should consider how the animal was raised for the best health benefits. Choose wild, pasture raised or grass fed when possible. Keep an eye out for sales and stock up. Freeze bones from your whole roasted chickens until you have enough for a batch of broth. 

Bone Broth
Elissa Dunlap
for 6 Qt slow cooker

2 Carrots, roughly chopped (no need to peel)
2 Ribs of Celery, roughly chopped
1/2 Onion, quartered (no need to peel) or 1/2 C. Leek Greens for low FODMAP or just omit allium altogether
1-2 Shitake Mushrooms, or 1 small dried (optional)
1 Clove of Garlic, optional (omit for low FODMAP)
4-8 Stems of Fresh Parsley
1/4 tsp. Dried Thyme or a Few Sprigs Fresh Thyme
1 Bay Leaf
Optional Herbs: 3-4 Fresh Sage leaves, 1 Sprig Fresh Rosemary or 3/4 tsp Dried, 1 Sprig of Fresh Savory
1-2 Tbl Apple Cider Vinegar
Your Choice of Bones with some meat attached (for best flavor) and skin (for extra collagen):
2-2 1/2 Chicken carcasses, including some skin if possible
 or
4 Lbs. Meaty Bones of Beef (I use beef short ribs for a richly flavored broth), Pork, Lamb (or a combination)
Method
Place all ingredients in slow cooker. Fill with water to to just cover the bones which will be about 1-2 inches below where the lid will sit. Set on high for 12 hours (up to 16). Remove bones & discard. Strain broth into a large bowl & cool. If you have a "gravy separator" use it to poor broth into storage containers (I use Mason jars-keep lids slightly loose if freezing) or chill first to solidify the surface fat so you can easily remove it. Broth will keep up to 7 days in fridge or a few months in the freezer.



Salads

Bok Choy & Asian Pear Salad
Elissa Dunlap 2019
 Yield: 3 side salads

Dressing
¼ C. Coconut Aminos
2 T. Avocado Oil
1 t. Ume Plum Vinegar
½ t. Minced Fresh Ginger
 
Salad
12 oz. Baby Bok Choy, ¼” slices
1 Carrot, grated
½ each Asian Pear, cored & cut into matchsticks
 
Lightly toss the bok choy, carrot and pear with the dressing and serve.

Raspberry-Orange Panna Cotta
Created by Elissa Dunlap 2019
 
Yield: approximately 4, ½ cup servings
Time: 30 minutes, plus 4 hours chilling time
 
2 Tb. Cold Water
1 ½ tsp. Powdered Gelatin
1 can of Coconut Milk (13.5 oz.)
2/3 C. Fresh or Frozen Raspberries (approx. 3 oz. wt.)
Zest of ¼ of an Orange
1” length of Vanilla Bean 1 tsp. Vanilla extract
1/16 tsp. Salt
4 tsp. Honey, optional
 
Place the cold water in a small bowl or ramekin and sprinkle the gelatin over the water. Let sit until gelatin no longer looks dry (called “blooming”). Set aside.
In a small pot, simmer the coconut milk with the raspberries and the orange zest. 
Split the vanilla bean, lengthwise, with a small paring knife and scrape the inside to gather all of the tiny black seeds.  Add the seeds and the bean to the pot (or add the vanilla extract, if subbing) along with the salt.
Bring mixture to a simmer, stirring occasionally, for 2-3 minutes. Remove from the heat.
Remove the vanilla bean pod.
Stir in the gelatin mixture and the honey, if using, and pour mixture into a blender or food processor. Pulse to puree the raspberries.
Strain mixture using a fine mesh strainer set over a container with a pouring spout.
Press mixture with a rubber spatula to remove raspberry seeds and zest.
Pour strained mixture into 4 serving cups such as ramekins, small mason jars or if you’re feeling fancy-champagne coupe glasses;)
Chill at least 4 hours or overnight.