BulletProof Bone Broth Latte Recipe:

Heat 6 oz of Avita Bone Broth
Add 1 tsp Pasture Fed Butter or Coconut Oil
Blend* mixture for 30 sec
Pour a glass of delicious Bone Broth

* Based on Magic Bullet or VitaMix blenders
Broth may also be poured into an espresso steamer
for an instant frothy result

Bone Broth Gravy

Yield: 1-1/2 Cup
All fat from Avita’s Bone Broth
1/2 Cup organic all-purpose flour
3 T grass fed butter
1 medium onion, sliced
1 large leek
(pale green & white only, sliced)
2 large stalks celery – sliced
2 garlic cloves – smashed
4 Cup Avita Bone Broth
1/2 C beer
Salt & Pepper to taste

1. Melt fat from top of Bone Broth
with 1 T butter over medium heat.
2. Mix flour, stirring constantly, until golden
& smells nutty (2-4 minutes). Scrape into
a heatproof bowl (will continue to darken
as it sits). This is your roux.
3. Melt 2 T butter in medium saucepan
over medium-high heat to cook onion, leek
celery & garlic; stirring occasionally
(10-12 minutes). Season with salt & pepper.
4. Add beer, cooking until reduced by half
(about 3 minutes).
5. Add Avita Bone Broth. Simmer until slightly
reduced (about 30 minutes).
6. Strain infused stock through a fine sieve.
Press solids to extract liquid then discard.
7. Return stock to saucepan & bring to boil.
Add roux & cook, whisking constantly,
until gravy is smooth (about 5 minutes).

Wild Rice Broth Stuffing

Yield: 5 Cup
1-1/2 C wild rice
3/4 C short grain brown rice
3-1/2 C Avita Bone Broth
2-1/2 C water
Salt & Pepper to taste
1 Tbs. coconut oil
1 medium onion, finely chopped
1 C celery, diced
2 garlic cloves, minced
1 Tbs. grass fed butter
2 organic apples, diced into 1/2 inch pieces
fresh sage 1/3 C lightly chopped OR
2 Tbs. finely chopped (if dried use 2 tsp.)
1/2 C dried cranberries

1. Advance preparation: the cooked grains
will keep for 3 days in refrigerator. This stuffing
benefits from being made a day ahead.
2. In medium saucepan combine 2-1/2 C Bone
Broth, 2 C water and wild rice to a boil,
cover & simmer (40-50 minutes),
until grains have begun to expand. Strain if any
liquid remains & return rice to pot. Place a clean
kitchen towel over pot to sit for 10-15 minutes.
3. In smaller saucepan, mix 1 C Avita Bone Broth,
1/2 C water and brown rice. Boil then cover &
simmer (35-40 minutes), until rice is tender
& liquid absorbed. Turn off heat and place towel
over pot to sit for 10-15 minutes.
4. While grains are cooking, prepare skillet of oil
at medium heat stirring in onion (3-4 minutes),
then celery & generous pinch of salt
until onion is tender. Stir in garlic until fragrant
(30-60 seconds). Remove from heat & transfer
to a large bowl. Stir in the cooked grains.
5. Return skillet to stove, heat at medium-high
with butter. When foam subsides, add apples.
Cook, stirring until lightly colored (5 minutes).
Remove from heat and add to bowl of grains.
mix in sage and cranberries. Mix together.
Season to taste with salt & pepper.
Transfer to lightly oiled or buttered baking dish,
cover with foil. Refrigerate.
6. Preheat oven to 325 degrees. Warm for 20-30
minutes before serving.

Tahini Dip or Dressing

Yield: 1 Cup
1 medium shallot or 2 small chopped
1 small clove garlic
1/2 C  + 1 T Avita Bone Broth
1/2 C Organic Tahini
2 T Fresh Organic Lemon Juice
3/4 tsp sea salt
1/8 tsp cayenne
1/4 tsp ground cumin

1. Mix all ingredients in blender until creamy.
2. Mixture will be thick for a dip OR add more
bone broth for a pourable dressing.
3. Refrigerate leftovers.

Beet Broth Dressing

Yield: 1 Cup
1 medium clove garlic
1 medium beet steamed
1/2 tsp Italian dressing
1/4 C Avita Bone Broth
2 T Cold Pressed Olive Oil
1 T Apple Cider Vinegar

1. Mix ingredients in blender until creamy.
2. Drizzle on salad, veggies, sandwich, etc.
3. Refrigerate leftovers.

Coconut Ginger Bone Broth Soup

Yield: 4 servings
2 T grated ginger
3 cloves minced or crushed garlic
1 medium sliced onions
2 medium potatoes cooked & diced
2 carrots sliced & cooked
½ of a lime
1 cup cooked cut string beans
1 qt Avita Bone Broth
1 pinch cayenne pepper
3 T grass fed butter
1 can coconut milk

1. Melt butter in sauce pan.
2. Sautee onions (5 min) so that just before translucent, add garlic & ginger.
3. Stir in Bone Broth until hot,
add coconut milk & cayenne.
4. Add cooked vegetables; salt & pepper.
5. Squeeze & stir in half of a lime
prior to serving.

French Onion Bone Broth Soup

Yield: 4 servings
1 qt Avita Bone Broth
4 T (half stick) grass fed butter
2 large onions, sliced thin
croutons (optional)
parmesan or gruyere cheese
(optional topping)

1. Melt butter in medium saucepan.
2. Sautee onions until translucent
& caramelized.
3. Heat & stir Bone Broth & onions
in saucepan, until hot.
4. Submerge crouton in each served
soup bowl (optional).
5. Top bowls with grated cheese
& bake until melted (optional).

Carrot OJ Broth Smoothie

Yield: 2 servings
1 cup carrot juice
1 cup fresh orange juice
¼ cup pineapple juice
2 cups Avita’s Bone Broth
¾ teaspoon ground turmeric
Juice of 1 lemon
½ cup ice

1. Mix all the ingredients in a blender
until smooth, about 5 minutes.
2. Serve immediately, or store covered
and refrigerated, for up to 24 hours.

Peach Bone Broth Smoothie

Yield: 1 serving
3 Frozen Peaches, cut up
1 Can Coconut Milk or any nut milk
1/2 Cup Avita’s Bone Broth
2 drops vanilla stevia
1/2 tsp cinnamon
1/2 tsp cardamon
1 Splash Orange Juice for taste

1. Mix all the ingredients in a blender
until smooth, about 5 minutes.
2. Serve immediately, or store covered
and refrigerated, for up to 24 hours.

“We all eat, and it would be a sad waste of opportunity, to eat badly.” – Anna Thomas