We can (and should) attend to gut health the whole year round. While in the warmer months you may find yourself reaching for cooler food and drinks, it pays in happy bacteria and gut villi to continue bathing your gut in nutrient dense bone broth through the Summer as well. Wondering how bone broth and summer mix? Keep reading!
There are two approaches to beating the heat with bone broth. First, do as cultures in hot climates have done for millennia. In places like the Middle East, hot tea, warm spices, and piping hot food are served year round, keeping the internal environment feeling warmer than the outside air. This will resonate with many of you, and sure does for me. Warm drinks remain in my daily routine all year- especially my hot cup of bulletproof bone broth every morning or afternoon.
The other approach? Chill it! Like really chill it, with a broth-sicle. Bone broth popsicles are most definitely a thing. We at Kitchen Witch were so inspired by our friends in NYC, at Springbone Kitchen, who make gorgeous fruity popsicles to nourish and cool down the summer crowd. Being the Californians we are, an anti-inflammatory/adaptogen/cacao addition was a must.
The following two recipes are BEYOND. Just beyond. They are the frozen, most supreme tonic pops you didn’t know you were craving. Worried about that bone broth savory flavor creeping into these semi-sweet treats? Well, don’t waste your qi on it--the subtle saltiness of the broth only brightens these pops and adds the little kick they need. We promise you won’t be disappointed.
MANGO-PINEAPPLE ANTIOXIDANT BROTHSICLE
This is one for the freaking BOOKS people. Seriously, make these! Ready for the breakdown on these powerhouse pops?
Digestive: Pineapple, ginger, Kitchen Witch bone broth
MicroNutrients: Burn Fermented Hot Sauce, Kitchen Witch bone broth, turmeric
Anti-inflammatory: Turmeric, ginger, Kitchen Witch bone broth
Makes aprx 8-10 popsicles, depending on your molds.
½ medium pineapple, keep core if using a Vitamix
2 small mangoes, flesh removed and cut into ½” chunks
1-2” knob of ginger, chopped (start low, then increase after tasting!)
2” knob turmeric (fresh) or 2-3 tsp dried to your taste
2 cups Kitchen Witch chicken bone broth
4-8 dropperfuls Burn Habanero Bell Hot Sauce (to your spice preference)
2 tsp maple syrup, optional
Prepare your popsicle molds. Gently heat broth to liquefy gel (no need to fully heat). Add all ingredients except about 1/3 cup mango chunks to blender, blend till smooth. Taste test with a spoon- add and adjust spice, ginger, or maple as needed. Stir to reduce foam, pour into molds, then distribute remaining mango chunks evenly. Freeze and enjoy!
After creating this popsicle, I felt a wave of pride, then gratitude for the insanely beautiful ingredients we have access to at this moment in food culture here in California. This popsicle represents the marriage of some of our closest brand-friends, mentors, and inspirations. And, oh my goodness, is it incredible!
Makes aprx 4-8 pop, depending on your molds
2/3 cup CACOCO 80% Extra Dark Drinking Chocolate
3 TB Philosophers Stoneground Sprouted Almond Butter, any type
2-4 packets to taste Four Sigmatic Chaga, Reishi, Lion’s Mane or Mushroom Coffee to make them Mocha (!!!)
½ tsp Cinnamon
½ can Coconut milk, full fat, (we like Native Forest, Natural Value)
2 tsp maple syrup, optional
In a saucepan, heat broth and CACOCO, whisking till melted. Add this plus all other ingredients to the blender, blend to just emulsify, avoiding extra foam. Taste test here, adjusting ingredients as needed, perhaps adding some maple syrup if you crave a little more sweetness. Pour into molds and freeze; and counting the minutes till you can eat these pops, nothing will be fast enough.
There you have it! Two fantastic broth-sicle recipes to keep you gut happy and healthy during the warmer summer months. We hope you enjoy them as much as we do!