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Lemon and Garlic Asparagus Soup


  • 2 Jars FOND’s Mother’s Bone Broth

  • 1 pound asparagus, chopped into 1 ½ inch pieces

  • 2 leeks, sliced

  • 2 stalks celery, chopped

  • 1 large yukon gold potato, peeled and chopped

  • 1 head roasted garlic*

  • ¼ cup fresh dill, chopped

  • ½ can coconut milk

  • 1 tsp garlic powder

  • Zest ½ lemon

  • 2 TBSP fresh lemon juice

  • 2 tsp salt

  • 1 tsp lemon pepper

  • Prosciutto, crisped for garnish (optional)


  1. Heat a dutch oven or stock pot to medium heat. Add some olive oil into the pot and heat until shimmering. Add in your leeks and celery and season with salt and pepper. Saute until soft, about 4-5 minutes.

  2. Add your potato, asparagus pieces, dill and lemon zest. Saute for another 3 minutes, or until bright green.

  3. Add FOND Bone Broth and roasted garlic. Bring soup to a boil. Lower to a simmer and cover. Let simmer for 30-45 minutes to allow flavors to meld.

  4. Put soup mixture into a blender (after soup has cooled) or use an immersion blender to puree. Add coconut milk, lemon juice, garlic powder, salt and pepper. Blend until smooth!

  5. Season to taste with additional lemon pepper. Top with crisped prosciutto!


  1. Set your oven to 400 degrees. Peel about half of the outer skin off the outside of the garlic bulb, making sure to leave the full head intact.

  2. Trim the top of the head off of the bulb (about 1/4 of an inch) to expose the cloves.

  3. Drizzle olive oil over the exposed tops of the garlic. Be generous. Sprinkle the top of the garlic with salt and pepper.

  4. Wrap the entire bulb in aluminum foil. Cover the baking dish with foil tightly. Bake for 50 minutes.

  5. Remove from the oven and remove foil cover. Place back into the oven for 5-10 minutes, or until the cloves begin to get browned. Let cool and set aside.

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Infused Consomme Chimchurri


  • ¼ cup (2oz) organic red wine vinegar

  • ¼ cup (2oz) FOND Bone Broth Stressless

  • 1 tsp. Redmond Real Salt

  • 2 tsp dried oregano (can use 2TB freshly chopped oregano)

  • ¾ cup extra-virgin olive oil

  • ½ cup finely chopped cilantro

  • ¼ cup finely chopped flat-leaf parsley

  • 1 fresno chile if you can find one (finely chopped), omit if not


  1. Combine the red wine vinegar, bone broth, salt and oregano in a blender (we like Vitamix) and pulse until combined. Add the olive oil and mix for about 10 seconds. Chop the parsley and cilantro, add to the blender. You can stir in the chiles and herbs if you prefer.

  2. Traditionally Chimichurri is not processed in a blender or food processor as the oil starts to emulsify (no longer clear). I actually like the brighter green color and a more even mixture of the herbs so I recommend blending them! Whether or not you stir in the parsley and cilantro or put it in the blender is totally up to you!

  3. This makes an excellent marinade (use ½ of the mixture to marinade the meat) or as a topping for your favorite protein!

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Infused Consomme Rice

Sometimes, we just want an easy recipe. One that we can set and forget, without having to spend hours in the kitchen. Bonus points if there’s a way for us to incorporate bone broth! Which is why we LOVE this easy rice recipe. It’s a favorite of Sam, our Director of Brand Strategy & Partnerships, and with one look at the ingredients, it’s clear why!

We sub water for FOND Bone Broth (really any flavor you love most will work here!) and add a few choice mix-ins, and from there your rice is ready in minutes. This is perfect to pair with whatever you’re having for dinner, from a grass-fed ribeye to shredded chicken.

And if you don’t have an Instant Pot, use the same ingredients and prep using a stovetop method instead!



  • 1 cup organic white or basmati rice

  • 1 1/2 cup FOND Bone Broth (I like Spring Clean or Youth Tonic, but use whichever one is your favorite!)

  • 2 Tbs grass-fed butter or ghee

  • 1-2 tsp garlic powder (I love using Balanced Bites Super Garlic, but use what you have on hand!)


  1. Place all ingredients in the Instant Pot, give them a quick stir, and set to the rice setting. Easy as that!

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Sweet Potato Casserole

Truly a classic dish! But we add some infused consommé for rich flavour and well being nutrients.


  • 2 Roasted & Peeled Sweet Potatoes, about 4 cups

  • 1 Egg

  • ¼ C FOND’s Liquid Light

  • ¼ C Brown Sugar or Keto-Friendly Equivalent

  • 2 T Butter

  • Salt to taste

  • Pecans for Garnish


  1. Peel and cube the sweet potatoes in a medium pot of water.

  2. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and cool.

  3. Mash the sweet potatoes.

  4. Preheat the oven to 350 degrees and whisk together the butter, mashed sweet potatoes, bone broth, salt and eggs in a large bowl.

  5. Transfer the mixture to an oven safe baking dish. Bake until mostly set in the center and golden on top, 25 to 30 minutes.

  6. Serve hot.

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Broccoli Rice Casserole


    • 2 cups long grain rice

    • 4 cups (2 jars) FOND Youth Tonic
    • 1 10.5 oz can cream of mushroom soup

    • 12 oz jar roasted red peppers, juice drained and chopped finely

    • 4 cups chopped broccoli florets (fresh or frozen)

    • 2 cups shredded cheddar cheese

    • 1 cup heavy cream

    • 1/2 cup sour cream

    • 1 tablespoon garlic powder

    • 1.5 teaspoons salt

    • 1/2 teaspoon black pepper


  • 4 tablespoons butter, melted

  • 1 cup crushed butter crackers

  • 1 cup shredded cheddar cheese



  1. In a medium saucepan, add the rice and bone broth. Cook the rice according to package directions. Once it’s done, set it aside to cool for about an hour before assembling the casserole.

  2. Preheat the oven to 375 degrees.
  3. In a large bowl, add the cooked rice and the rest of the ingredients. Mix well, and add to a greased 9 x 13 pan.

  4. Combine the ingredients for the topping, then sprinkle them evenly over the top of the casserole.

  5. Bake for 30-40 minutes, or until bubbly and golden brown. Serve hot!

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Roasted Squash with Pancetta and Gnocchi Croutons

Creamy,  full of flavour and it’s easy to make. The perfect holiday starter or a comforting bowl of soup for any day of the week!  


  • 1 honeynut squash, about 1 pound, cut lengthwise with seeds discarded (sub butternut or another variety if you can’t find honeynut)

  • 2 ounces pancetta

  • 3 medium shallots, halved lengthwise with skins kept on

  • 1 cup FOND’s Bouquet Garni 

  • 1 cup heavy cream

  • 4 cloves garlic, finely chopped

  • ½ teaspoon red pepper flakes 

  • 1 tablespoon chopped sage

  • 4 ounces gnocchi

  • Grated parmesan for serving (optional)


  1. Heat the oven to 425 degrees. Drizzle squash and shallots with olive oil. Season with salt and pepper. Roast squash cut side up alongside the shallots until very tender, 30 to 35 minutes. 

  2. Meanwhile add pancetta to a cold 12-inch high sided skillet or Dutch oven. Cook over medium-low heat until crispy and golden for 5 to 7 minutes. With a slotted spoon, transfer to a paper towel lined plate.

  3. When the squash and shallots are cool enough to touch, scrape out the flesh and slip the shallots from their skins. Transfer to a food processor and add the Bouquet Garni, then pulse together until everything is smooth and puree-like.

  4. Heat olive oil over medium heat, add the garlic, red pepper flakes and the sage and cook until fragrant, about 30 seconds. Add the squash mixture to the pot and stir to combine. Pour in the cream and cook, stirring frequently until it just begins to thicken, about 5 minutes. Add in more FOND if you want the consistency a bit looser. 

  5. Meanwhile, heat two tablespoons of olive oil in a non-stick or cast iron pan over medium heat. Add the gnocchi in one layer and cook, flipping once, until golden and crispy, about 4 minutes total. 

  6. Ladle soup into bowls and top each with some of the gnocchi and scatter with pancetta and grated parmesan if you like.

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Egg Soup

These classic Egg  Soups are quick and easy to make in just 15 minutes and always tastes so cozy and comforting.

According to taste, combine chopped ginger and garlic with a bit of oil and fry until garlic is barely golden-brown around the edges. Takes  about one minute. Our standbys are bok choy, napa cabbage, shredded spinach or shredded brussel sprouts and carrots.   Zucchini noodles or kale cut into fine strips which a delicious and nutritious addition.   

You can also add a dollop of your favourite hot sauce to spice things up a bit.   We often make this for a light lunch using  6 cups of consommé but you can easily trim it down or bump it up.   

Trim ends from bok choy or cabbage and slice thinly.   If you want to leave the bok choy in tact that’s ok too.  Chop some green onions set aside in separate bowl.  

Bring infused consommé to a boil (we use whatever infusion is handy, all blends work for this recipe) add garlic, ginger and selected veg. Bring consommé back to low boil.  

Lower heat to maintain a simmer. Crack eggs into the broth, keeping the eggs as far apart from each other as possible. Cover and simmer undisturbed until the whites are set but the yolks are still runny, 3 to 4 minutes. Any longer and your egg yolk will be hard. Serve immediately, topped with chopped scallion. 



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The Perfect Gravy

For some, making gravy from scratch seems too intimidating—but in reality there is a  quick and easy way to make gravy with just a few simple steps.

Our infused consommés already have deep flavours.  So  the first step is to pick a consommé to match your main. 

If turkey or pork roast is on the menu, use the chicken or hearth infusion. Serving beef or lamb? Use a hearth infusion.  Need a gravy for your vegetarian dish or a fish dish our vegetarian consommés have  got you covered.  

Starter Hints  –

  • .  Yes, your gravy can be gluten free.  Our favourite gluten free thickeners: organic corn starch, arrowroot, potato starch, rice flour, ground flax seeds and our favourite pureed veggies.
  • You can take your gravy up a notch by adding: fresh herbs like thyme, sage, chopped parsley; or a bit of mustard for character.
  • Add sliced mushrooms or finish with a bit of heat by adding your favourite hot sauce.
  •  If you want to use wine use just a splash.  No more than 125 ml or 1/2 cup depending on preference. For a beef or pork roast use red wine; for turkey or chicken gravy  white wine. Marsala wine, Sherry or Port will give the gravy a deeper and slightly sweet taste.
  •  Always taste your gravy at the end to determine if more seasoning is needed.  

Gravy can be made up to 5 days in advance   – commercial kitchens do this all the time.

Just let cool; cover and chill. Store in covered dish.

Reheat over low heat before serving.

The Perfect Gravy

Remove meat from the roasting pan.  Pour 3/4 of cold infused consommé of choice  directly into  roasting pan.  Heat to a boil.  HINT: Our consommé has most of the fat removed. For fuller flavour, add a dollop of butter allowing it to melt before proceeding.

In a measuring cup add 2 tablespoons of the desired thickener and add remaining 1/3 c of cold consommé.  

Choices of thickeners:  Organic corn starch or potato starch works well.  As does brown rice flour. For a creamy gravy without dairy soak 1/4 cup of cashews in water for about 1/2 hour. Remove from water and blend until smooth.  

HINT:  If using dry  ingredient place in cup first Then add wet. You’ll get less clumps.   Blend well with fork or small whisk.

When consommé in the pan is at a boil, slowly add the cold thickened mixture and stir until the gravy has reached desired thickness. Do not walk away. Keep stirring until gravy arrives at required consistency. Season to taste.

If gravy is too thick turn down heat and slowly add small amounts of cold consommé or water while stirring.  If too thin, prepare a bit more thickener.  Bring gravy in the pan back to a boil and add thickener. Keep stirring until your arrive at your desired thickness.

If you do not have roasting pan drippings, the same process can be used in a cooking pot.  Add cold consommé and bring to boil.  Prepare thickener and add slowly stirring constantly.  Once consistency is prefect, season to taste. 


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Cooking With Infused Consommé

Infused consommés offer an excellent way to effortlessly support optimal health while delighting the taste buds.


The Perfect Gravy

One of the most requested recipes.  So here’s some of our little secrets. 

Egg Soup – Staff Favourite 

Two easy versions of one of the easiest and tastiest soups you can make. The egg is poached in  hot consommé and you can use whatever greens you have on hand. 


Roasted Squash Soup with Pancetta and Gnocchi Croutons  

Creamy,  full of flavour and it’s easy to make. The perfect holiday starter or a comforting bowl of soup for any day of the week!  


Made with three types of cheese, tender broccoli, white rice and topped with more melty cheese! Great on it’s own as a main course or as a stellar side dish. Perfect for the holidays or a dinner with family and friends. Plus, kids are sure to love it (all while eating their greens)!

Sweet Potato Casserole

Truly  a classic dish!  But we add some infused consommé  for rich flavour and well being  nutrients.

Sometimes,  a  recipe that we can set and forget, is just the ticket.   

Just sub water for any flavour of infused consommé and add a few select mix-ins.  Pairs with whatever you’re having for dinner.


All time favourite.  Easy to make, Chimichurri is a perfect flavourful addition to any meat! Great as a marinade or  topping.

Lemon and Garlic Asparagus Soup

The perfect flavour combination for the perfect spring recipe.

Favourites from the web:

Broccoli Soup

Broccoli not only great taste great, it’s a great source of fibre and protein. It’s packed with iron, potassium, calcium, selenium and magnesium as well as  vitamins A, C, E, K and a good array of B vitamins including folic acid.

Broccoli soup is thick and creamy and can be prepared without  dairy, coconut cream or cheese. The recipe here uses cooked potato as a thickening agent.  When we  tested this recipe we made it with both chicken and hearth infusions.  Both were delicious.  There are plenty of other soups posted on this site – if you’re looking for a little spice, try spicy thai pumpkin – delish 

Recipes from

Simple Shiitake Mushroom Ramen

Easy to make and delicious with just a hint of spice. The health benefits come from the fresh ingredients and our collagen-rich infused bone broth.   

Aside from being quick to pull together, we had most ingredients on hand which made prep a cinch.  We prepare boiled eggs for several dishes throughout the week and we always have some left over roasted chicken for a quick sandwich or a lovely ramen soup.  Plenty of gluten free noodle options in grocery stores or health food stores. 

Makes a lovely, satisfying meal from


This classic risotto is simmered in consommé, infuses the rice with an extra punch of savoury flavour. Peas, parsley, shallots, white wine, and garlic are also in this recipe.

There are a couple of gems on this site…
Roasted Pear and Gorgonzola Salad with Balsamic Vinaigrette is a semi-weekly occurrence in our home.  Both recipes are from

Easy Chicken Enchiladas

For cheese lovers, ever wonder how restaurants get their enchiladas to be so moist and flavourful? The secret is bone broth. Now you can make this insanely good dish at home using infused consommés for some dynamic flavour.  Easy, fun and nutritious. 

Comes by way of

Quick Tips:  Cooking with infused consommés is versatile, easy and can lead your inner chef down some interesting roads.

For example cook your rice, regular grains or cauliflower rice  in your favourite flavour of consommé.

Veggies soak up the goodness in infused consommés so  braise your favourites.  Use warmed consommé  for your mashed potatoes.

 Stews, meat sauces, casseroles  all benefit from the nutritional boost and great taste of infused consommés.