Here’s a satiating recipe that is as luxurious as it is delicious — with a wide range of health benefits to boot. You may already be aware that bone broth offers a plethora of benefits including reduction in inflammation, support for leaky gut, as well as liver cleanse and detoxification (among many others.) Although, the addition of saffron to our bone broth recipe is the pièce de résistance, both for flavor and function.
Saffron is nicknamed the “sunshine spice” as it contains compounds such as crocin, crocetin, and safranal which collectively contribute to this spice’s mood-supporting properties. A study in the Journal of Behavioral and Brain Science found that a saffron extract increased dopamine levels in the brain without changing the levels of other brain hormones, such as serotonin. For this reason, Saffron has been studied for its anti-depressant effects and potential to modulate neurotransmitters and influence neuroinflammation, overall supporting a happier state of mind and wellbeing. We could all use a bit of that.
To keep the good vibes high and the inflammation low, we’ve added Lion’s Mane for cognitive clarity, and Turkey Tail for inflammation support to this recipe. Whether you are seeking a warm and delicious ray of sunshine this Holiday season, or you simply want to indulge in this luxurious liquid gold — this heart-warming recipe doesn’t disappoint.
This recipe was created by Megan Curry, renowned private chef out of Los Angeles and Co-Founder of Curry Girls Kitchen. Megan’s mission is to heal and educate using food as medicine, with a dedication to clean, organic, and 100% gluten free recipes. Megan has healed and cooked for sports and entertainment A-listers and is currently developing recipes for some of your favorite wellness brands behind the scenes. More recipes like this one can found be found here on the Curry Girls Kitchen site.
- Yields 6-8 servings
- 12 Dropperfuls (12mL) Lion’s Mane tincture
- 12 Dropperfuls (12mL) Turkey Tail tincture
- 1-2 Roasted chicken carcasses (remove meat & discard any skin)
- 3 Carrots rough cut (not too small)
- 1 Yellow onion, quartered
- 6 Cloves whole garlic, smashed
- 1 Bay leaf
- 8 Whole peppercorns
- 4-6 Cups water
- 1 Tbsp. Celtic sea salt
- 2 Sprigs each: fresh parsley and dill
- Put all ingredients listed above in a large stock pot.
- Add just enough water and prepared stock to cover all the ingredients.
- Cover and bring to a boil; reduce to a low simmer for 2-6 hours.
- Strain and separate the stock/broth from the bones and vegetables.
- Toss all ingredients except the carrots and onions.
- Add additional veggies back into the stock to make soup: green beans, summer squash, carrots and pre-cooked pasta or rice.
- Season with salt and pepper to taste.
- Sip and savor!
- For a healthy and zingy addition to your broth, add 1/4 cup Apple Cider Vinegar when adding the liquids.