Quinoa Power Parfait

Still cooking quinoa with water? C’mon, it’s 2017!

Every time you cook grains or legumes, yo have an opportunity to infuse your meal with not only more flavor, but you’ll reap all the benefits bone broth has to offer. Bone broth is so much more than a trendy warm sipping beverage. Over the years we’ve received one consistent question about our products: “What do I do with it?”. The answer is simple – you cook with it the same way you would with boxed & canned stock and broth.

Bone broth is stock, reinvented. And I don’t mean reinvented as in we’ve created something new that’s never been seen before. Chefs have been whipping up bone broth for centuries, but what we’ve been buying in the soup aisle isn’t stock. So, we named it something new (bone broth) and spend a lot of time educating on the difference between “bone broth” and store-bought stock. The differences are substantial in both nutrition and flavor. The bone broth haters often chime in with “Bone broth is just overpriced stock”. Well, yes it is, if we’re comparing Bare Bones broth to Swanson chicken stock – apples to oranges. We need to compare bone broth to REAL stock, the kind they teach in professional kitchen and the kind grandma used to make, slow-simmered for 24+ hours.

I’m proud knowing our “bone broth” would pass any chefs test of a good stock. That’s my measurement for a good broth, and something we work very hard to maintain. As Hippocrates once said, “A good broth will resurrect the dead”. So, replace water with bone broth when cooking, and start thinking outside the stock box.

Cheers,
Ryan