I always teach my clients to create more flow in their food lives. Does food flow gracefully though your week and nourish you well or does it get stuck? A great way to create more food flow is to have a really good breakfast strategy to set you up for nourishment each day. In this recipe, I share with you an option for preparing aa breakfast soup in advance and enjoying it and being nourished by it all week long.

Make bone broth breakfast soup part of your nourishing, decadent, delicious, wholesome food flow.

Mindful Omnivores believe in deep nourishment. We believe in wholesome and natural food to sustain us and make us healthy. We recognize the abundance that the earth provides. We honor the relationship that we humans have with the earth and we take our responsibility to care for the animals and the ecosystems seriously. We understand that we are part of the web of life and it is our sacred duty to care for the health of the earth’s ecosystems as we care for ourselves.

Part of that prehistoric relationship that we have with the earth is to hunt and harvest food in responsible, humane and sustainable ways.

I was lucky enough to be gifted a big bag of elk bones from a huntress client of mine. Thank you Barb D!

The bones, harvested from the mountains above my town, have been sitting in my chest freezer for two years as if the longer I saved them, the more special I acknowledged them to be. I was waiting to figure out the exact perfect way to prepare them to honor the elk; to honor the human work of hunting; to honor the gravity of the cycle of life I felt they possessed.

I’m thrilled to have had the ability to enjoy this delectable, decadent, nourishing experience, but I no longer fully agree with my past perspective on saving the best food for later. Eat it now! Treat yourself! Don’t let the best and most delicious nourishment sit on your shelf just to get old and lose its power. Eat it now. You deserve it now.

I love a good soup for breakfast, especially as the mornings become colder, the country descends into panic as the pandemic worsens, and as the election looms with a president threatening a coup and casually inciting civil war.

I simmered the bones for about 24 hours with a little bit of apple cider vinegar and Celtic salt.

When the broth was ready, I drained the bones and bits and retained the silky, luscious broth. Check out the recipe below.

Breakfast Flow

I always advise my clients to start the day off with a big fat nourishing meal including lots of vegetables, humanely raised animal protein and healthy fats. Iv’e seen numerous people go from exhausted and sugar addicted to alive and satisfied within days, DAYS! of making the switch to a proper breakfast.

One breakfast flow strategy I love is a good Breakfast soup.

Elk Bone Broth Recipe with Veggies + Split Peas

Ingredients

• 5 cups Elk Bones (or Use Beef Marrow Bones, Chicken Feet, Or Chicken Bones From A Whole Chicken)
• 12 cups Water (Fill pot with water. Add additional water as needed as it evaporates. )
• 1 tbsp Apple Cider Vinegar
• 4 Carrot (peeled and chopped)
• 1 Yellow Onion (diced)
• 4 stalks
  Celery (chopped)
• 2 lbs Pork Chop (or Other Meat) (Cut into bite sized pieces.)
• 2 cups Starch Of Choice (rutabaga Or Pre-Cooked Split Peas) (For rutabaga or other root vegetable, cut into bite sized pieces.)
• 3 Garlic (cloves, halved)
• 1/4 cup
  Dried Walking Onion (or Chives)
• 1 cup Parsley (chopped)
• ¼ tsp Ground Cloves
• 2 tbsps Sea Salt (or more to taste)
• 1 tsp Black Pepper (or more to taste)
• 12 Eggs (1-2 eggs per bowl of soup each morning)

Instructions

1. START THE BROTH THE DAY BEFORE: Place the bones in large soup pot or slow cooker. Add apple cider vinegar, 1 tablespoon salt, and water. Bring to a boil and then simmer on low for for 24 hours. If foam forms during cooking, skim it off and discard.
2. COMBINE THE INGREDIENTS: After 24 hours, strain the soup through a fine sieve. Retain the broth and discard the bones. Place broth in large soup pot or back into cleaned slow cooker.
3. Add all vegetables, pork, herbs and spices. Also add your starch of choice. We recommend rutabaga or pre-cooked split peas. Simmer gently for 1 hour.
4. TO SERVE EACH MORNING: Heat 1 portion of soup in a sauce pan or small pot. Once simmering, drop 1-2 eggs into the center of the pot. Simmer gently until the eggs are done, runny on the inside. Pour the soup int a bowl holding back the egg with a spoon. Then allow tge egg to glide on top of the soup.