21st Century Medicine Woman:

4 Nature Medicine Recipes to Improve Energy, Willpower, and Immunity

Louise’s Favorite Bone Broth from The Bone Broth Secret: A Culinary Adventure in Health, Beauty and Longevity by Louise Hay and Heather Dane

Anti-inflammatory Elixir

Recipe for Mineral Adrenal Support Energy Drink

Delicious Blood Sugar Balancer

Louise’s Favorite Bone Brothor Vegetable Broth (Neutral or Flavored)This recipe and process can be used for making any meat, poultry, or fish broth, or you can collect vegetables and just make veggie stock. If you make the meat and poultry broths with vegetables, you’ll get a flavored broth. If you leave the vegetables out and focus only on bones, you’ll have a neutral broth.

This recipe sets the tone for making bone broth or stock because it gives you an easy way to gather ingredients from kitchen scraps at your own pace; then when you’re ready, making the broth is easy. It helps you practice zero waste beautifully, while saving scraps to make a nutrient rich broth. This broth can be sipped or used in recipes for more flavorful grains, soups, and more!

Gathering Ingredients (Go at Your Own Pace)Open a large paper shopping bag and place it in one of your freezer drawers or shelves. If your freezer has limited space and is just one big bin, you may want to use zip-top plastic bags and label them with thecontents (such as “broth veggies,” “broth bones: unused,” “broth bones: used 1 time,” and so on).

Over the course of the week (or several weeks), throw all bones and meat scraps into the bag in your freezer. If you want to make neutral broths, you can start a separate bag for vegetable scraps, peelings, and the odds and ends that you chop off. Some examples are onion or garlic skins, carrot peelings, salad scraps, artichoke tips, the tough ends of asparagus, kale stems, and pea pods. You can also throw all the vegetable scraps and bones in one bag if you’re planning to make a flavored broth. Keep adding vegetable scraps, meat scraps, and bones to your bag in the freezer until it’s full and you’re ready to make your broth.

If you are ready to make broth and don’t have enough meat and bones to get started, you can go to the health-food store or farmers’ market and purchase the necks, feet, backs, and wings of a chicken. Other options for a gelatin-rich broth are lamb necks, pig’s feet, beef feet, marrowbones, or beef bones. Add these to your bag until you’re ready to make the broth.

Add 1 or 2 (3”) pieces of seaweed, like wakame or digitata, for extra minerals.

Vegetable broth option: To make a veggie broth, eliminate the meat and bones and use only vegetable scraps.

Making the Broth or StockPut all of the contents from the bag in your freezer into a stainless-steel stockpot. Alternatively, you can use your slow cooker to make this even easier! Pour enough water so that it just covers the top of your bones, meat, and vegetables. Add ¼ cup apple cider vinegar. Let it sit for 60

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You may find that your water reduces a bit after many hours of simmering and bones are peeking out over the water. If this happens, you can add more water to cover the bones. If you’re using a slow cooker, always use the lid; if you’re using a stockpot, use the lid once the water comes to a boil, but be sure to leave the lid slightly open so that air can escape. Some people like to leave the stockpot uncovered for the last hour of simmering.

When your broth has finished simmering, strain the liquid out of the pot with a fine mesh strainer, making sure to ladle the broth in jars or a large

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minutes, to allow the apple cider vinegar to set in.

Add 2 tsp. sea salt and 10 black peppercorns. Add more if needed when the broth is finished and you taste it. Turn your burner to high heat, put a lid on the pot, and bring the water to a boil (or set your slow cooker to high).

As soon as it’s boiling, turn the heat down to very low and allow the pot to simmer as follows (use the low setting on your slow cooker):

• 1 hour for vegetables only (veggie stock)• 3 hours for meat stock• Up to 24 hours for bone broth

Heather: Louise is brilliant in the kitchen. She has a gift, both in the kitchen and in life, for making things simple and streamlined. I wanted to share Louise’s bone broth recipe and process because it makes broth and stock making easy. Even the experts have told us that once they learned Louise’s process, they started doing it, too!

bowl. You may now compost your vegetable scraps and save your bones for another use, if desired. If you have any meaty bones and want to make pâté or add the meat to stews and soups, set them aside for future use.

Put the broth into the refrigerator. When it chills and you’re ready to use it, remove the fat layer that will accumulate on the top (you can save this to use for cooking fat).

Start a new bag of bones and vegetable scraps in your freezer for your next batch of bone broth and repeat the steps. Your body will love you for continuing to nourish it in this manner!

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Anti-inflammatory ElixirAdd turmeric, black pepper and sea salt to your bone broth for an elixir that helps to reduce inflammation, boost energy, improve skin, and aid in weight loss.”

Just heat your broth in a saucepan, adding in the following ingredients and mixing well. Pour into a cup and enjoy!

• 1 cup bone broth• ¼ tsp. turmeric• ¼ tsp. sea salt• ¼ tsp. black pepper

Recipe for Mineral & Adrenal Support Energy Drink

This can be a great, easy at-home remedy to boost minerals.

If you experience adrenal fatigue, here’s a little energizer for your adrenals and to give you some minerals:• In 8 oz. of water, add 1/4 teaspoon Himalayan salt or real sea salt

(do NOT use table salt! I like Celtic Grey Sea Salt).• Add in 2-4 oz. fresh squeezed lemon juice.• For adrenal fatigue, add either: 1 ounce organic unsulphured

blackstrap molasses (like Plantation brand) or 1 tablespoon organic tart cherry juice concentrate (these are good sources of potassium) – each of these add additional minerals and potassium and are optional.

• Mix this up and consume one or two of these drinks per day.

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Delicious Blood Sugar Balancer(Great for on the go too)

Blood Sugar BalancerBlood sugar issues are not uncommon in energetically sensitive people, particularly when you are picking up energy from people or places. Blood sugar issues are also at the root of conditions like alcoholism, drug addiction, and bulimia (energetic sensitivity is also involved with these conditions).

Consuming a butter and honey mixture between meals can help heal blood sugar swings and stabilize blood sugar levels.

Here’s my recipe — it’s yummy:

Ingredients• 1 cup raw organic grass fed butter (you can substitute coconut oil if

you are vegetarian or vegan)• 1/2 tsp cinnamon (use ground fenugreek if you have histamine or

oxalate issues because it lowers histamine)• 1/4 tsp nutmeg• 1 dropper full of Anderson’s Sea MD (optional mineral supplement

which is VERY grounding for energetically sensitive people)• 1 TBL Manuka honey or any raw honey (taste and you may want 1–2

tsp more honey if you like it a bit sweeter)• 1 tsp vanilla extract• Pinch of sea salt to taste

Directions• Blend thoroughly by hand or in your blender or food processor.• Store in a glass jar in your refrigerator.• Consume 1 TBL between meals to balance blood sugar.• Carry a little container with you when you are out and about

for the day.

OptionalYou can shape into little 1 tablespoon sized balls to carry with you in a container (I like to put them in a little stainless covered container or a BPA free plastic Tupperware container lined with natural parchment paper so that the butter does not touch the plastic), Either freeze them the night before or place a little ice pack next to the container so they stay in theirball shape.

I brought this with me on a recent trip that Louise Hay and I took togeth-er. We used the butter on baked apples for dessert and it was fantastic! So this butter can be used for more than just balancing blood sugar between meals.

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