Turmeric Smoothie

Directions

1. Place all the ingredients in a blender or food processor and blend until smooth and creamy.
2. Enjoy! Store the leftovers in the refrigerator for a few days or freeze into a pop.

Notes

When I have the fresh ingredients on hand, I replace the ground ginger with about 1 teaspoon of fresh grated ginger and about a tablespoon of fresh turmeric root. The dried, ground version of spices and herbs packs a stronger flavor punch than the fresh version.

If you’re looking for a sub for coconut milk, you can use any milk, dairy-free or not, or try yogurt. If you want to reduce the calories here, you can go with reduced fat coconut milk or another light milk or yogurt. If you don’t use yogurt, try adding the contents of one probiotic capsule to boost your immune system.

* If you’re following SCD, only use honey.

Credit: Comfy Belly

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/