VEGAN BROTH RECIPES OUR BROTHS ARE DESIGNED FOR EVERY BODY AND OUR PLANET. MaNuFaCtUrEd By BrOtHeE, 230 W AvE 26, LoS AnGeLeS, Ca 90031

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1 BONE AND VEGAN BROTH RECIPES OUR BROTHS ARE DESIGNED FOR EVERY BODY AND OUR PLANET MaNuFaCtUrEd By BrOtHeE, 230 W AvE 26, LoS AnGeLeS, Ca #BrOtHfOrEvErYbOdY

2 SIMPLE RECIPES FOR OUR NOURISHING BROTHS WE RE ASKED ALL THE TIME ABOUT HOW BEST TO USE OUR BROTHS. AS ONE MIGHT IMAGINE THERE ARE ENDLESS WAYS BY WHICH TO INCORPORATE BROTH INTO RECIPES AND MEAL PLANS, SO WE VE SELECTED A RANGE OF RECIPES THAT EMPHASIZE BOTH EASE OF COOKING AND SIMPLE INGREDIENTS. INSIDE YOU LL FIND A RECIPE FOR BREAKFAST, LUNCH, MID-AFTERNOON/MORNING SNACK AND DINNER, WITH OPTIONS FOR BOTH OMNIVORES AND VEGETARIANS. ENJOY, AND HERE S TO YOUR HEALTH!

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4 FRIED EGGS WITH POLENTA THE KIND OF BREAKFAST YOU CAN HAVE OFTEN, ESPECIALLY IF THERE IS LEFTOVER POLENTA. SERVING: 2 INGREDIENTS: EGGS AND SHALLOTS - 4 EGGS - 1 SHALLOT BULB, SLICED - 2 TABLESPOONS OF COCONUT OIL - SALT AND GROUND BLACK PEPPER POLENTA - 2 CUPS OF WATER - 1 CUP OF POLENTA - 1 TEASPOON OF GHEE - 1 CUP OF BROTHEE ROAST CHICKEN BROTH (OR VEGAN MUSHROOM) DIRECTIONS: EGGS AND SHALLOTS HEAT ONE TABLESPOON OF COCONUT OIL IN A MEDIUM PAN ON LOW. COATING PAN WITH OIL. SAUTEE SHALLOTS, STIR OCCASIONALLY FOR 15 MINUTES UNTIL BROWN AND GOLDEN. REMOVE SHALLOTS FROM PAN AND SET ASIDE IN A SEPARATE BOWL. USING THE SAME PAN, ADD ONE TABLESPOON OF COCONUT OIL TO THE PAN, FRY EGGS BASED ON PREFERENCE. BOIL WATER IN A SMALL POT OVER HIGH. ADD POLENTA AND SET TO LOW HEAT. STIR CONSTANTLY FOR 5 MINUTES, ADD GHEE, AND POUR IN BROTH AND SIMMER UNTIL BROTH IS ABSORBED, AND POLENTA IS CREAMY. ADD SALT AND PEPPER TO TASTE.

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6 CANNELLINI BEAN SOUP WITH KALE THIS SOUP REALLY SATISFIES BOTH YOUR TASTE BUDS AND TUMMY. SERVING: 2-4 INGREDIENTS: 2 TABLESPOONS OF AVOCADO OIL 3-4 SHALLOT BULBS, THINLY SLICED 6 TO 8 CLOVES ROASTED GARLIC*, MASHED OR SLICED (OPTIONAL) 3 RIPE TOMATOES, ROUGH CHOP 1 (15-OUNCE) CAN CANNELLINI BEANS, DRAINED AND RINSED 4 CUPS BROTHEE BOLD BEEF (OR VEGAN MUSHROOM BROTH) 1 LARGE BUNCH KALE, LARGE RIBS REMOVED, CHOPPED 1 TABLESPOON PAPRIKA SALT AND FRESHLY GROUND BLACK PEPPER DIRECTIONS: HEAT AVOCADO OIL IN A LARGE POT. ADD SLICED SHALLOTS AND SAUTEE UNTIL TENDER. THEN ADD CHOPPED KALE UNTIL COATED AND TENDER.NEXT ADD THE CHOPPED TOMATOES WHICH SHOULD BE STIRRED AND BROKEN APART TO HELP BREAK THEM DOWN AND RELEASE JUICES. ADD BEANS, STOCK, GARLIC, PAPRIKA AND BRING TO A SIMMER. SEASON WITH SALT AND PEPPER BEFORE SERVING. *ROASTING GARLIC TAKE GARLIC HEAD AND SLICE OFF TOP, JUST ENOUGH TO SEE SOME OF THE CLOVES INSIDE. DRIZZLE WITH AVOCADO OIL, SPRINKLE WITH SALT, AND WRAP IN FOIL. ROAST UNTIL CLOVES ARE FRAGRANT, LIGHTLY BROWNED, AND TENDER - UP TO 50 MINUTES. USE A KNIFE TO GENTLY TEASE 3 CLOVES FROM THE BULB. PUT THE REMAINING GARLIC IN THE FRIDGE FOR OTHER MEALS.

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8 ROAST CHICKEN BROTH WITH GINGER AND ROASTED GARLIC IF YOU WANT SOMETHING THAT WILL NOURISH AND GIVE YOU EXTENDED ENERGY, YOU CAN T GO WRONG WITH DELIGHTFUL DRINK. SERVING: 2 INGREDIENTS: 2 CUPS OF BROTHEE ROAST CHICKEN BROTH (OR VEGAN MUSHROOM) 1 SMALL GINGER ROOT 3-4 CLOVES OF ROASTED GARLIC* (OPTIONAL) DIRECTIONS: SIMMER BROTH IN A STAINLESS STEEL POT. SLICE GINGER INTO LONG, THIN PIECES AND ADD TO BROTH. THEN MASH 3-4 ROASTED GARLIC CLOVES INTO A PASTE AND ADD TO POT. LET SIMMER ON LOW FOR 3-5 MIN. REMOVE GINGER SLICES AND POUR INTO CUPS TO SERVE. *ROASTING GARLIC SEE CANNELLINI BEAN SOUP WITH KALE.

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10 WILD MUSHROOM AND RIGATONI PASTA SERVING: 2 INGREDIENTS: 2 TABLESPOONS OF AVOCADO OIL 2 CUPS WILD MUSHROOMS, ROUGHLY CHOPPED (LIKE MOREL, SHIITAKE, PORCINI) 3 SHALLOTS BULBS, PEELED AND THINLY SLICED 1/2 CUP BROTHEE WILD MUSHROOM BROTH 2 CUPS OF SEMOLINA RIGATONI PASTA 1 TABLESPOON OF OLIVE OIL HANDFUL OF BASIL, ROUGHLY CHOPPED FRESHLY GROUND SALT AND BLACK PEPPER DIRECTIONS: HEAT AVOCADO OIL IN A MEDIUM SIZE POT ON LOW HEAT. ADD SLICED SHALLOTS AND SAUTE UNTIL TENDER. ADD CHOPPED MUSHROOMS, AND SAUTEE FOR 4-5 MINS. ADD MUSHROOM BROTH AND CONTINUE TO HEAT ON LOW FOR A FEW MINUTES. ADD SALT AND PEPPER TO TASTE. IN A SEPARATE MEDIUM SIZE POT, BOIL WATER WITH A COUPLE PINCHES OF SALT. ADD ABOUT 2 CUPS OF RIGATONI PASTA TO THE BOILING WATER AND COOK BETWEEN 5-8 MINUTES. AFTER PASTA IS COOKED, STRAIN AND ADD TO THE POT WITH MUSHROOMS TO COAT. PLATE, THEN DRIZZLE OLIVE OIL, AND SPRINKLE CHOPPED BASIL. ADD SALT AND GROUND PEPPER TO TASTE.

11 PROCESS EACH BROTH BEGINS WITH THE HIGHEST QUALITY INGREDIENTS - ORGANIC, GRASS-FED/FINISHED, PASTURE-RAISED BONES SOURCED FROM ETHICALLY RUN FARMS, WITH ORGANIC VEGETABLES, HERBS AND SPICES. SOURCED LOCALLY AND WITHIN CA WHENEVER POSSIBLE. THE BONES ARE SLOWLY ROASTED BEFORE BEING ADDED TO A LARGE STAINLESS STEEL STOCKPOT, WHERE THEY ARE GENTLY SIMMERED WITH VEGETABLES, HERBS AND SPICES FOR UP TO 48 HOURS. THE VEGAN BROTH IS CAREFULLY ATTENDED AND SIMMERED FOR 15 HOURS, ENSURING THE FINAL FLAVOR IS AS CLEANSING AND DELICIOUS AS POSSIBLE. EACH RECIPE RESULTS IN BROTH THAT WILL SURPRISE AND DELIGHT YOUR EXPECTATIONS.

12 ABOUT BROTHEE PROVIDES A RANGE OF ORGANIC BROTH BASED PRODUCTS COMPLIANT WITH SEVERAL DIETS VEGAN, GLUTEN-FREE, ORGANIC, PALEO, GAPS, AND MORE SO THAT EVERY BODY CAN ENJOY BROTH TOGETHER, AT ONE TABLE. ITS THREE CORE BROTHS - ROASTED CHICKEN, BOLD BEEF AND WILD MUSHROOM - ARE DESIGNED TO SERVE AND SUPPORT HEALTHY DIGESTION AND IMMUNE SYSTEMS. EACH OF THE BONE BROTHS ARE HIGH IN PROTEIN, AMINO ACIDS, AND GELATIN YOU CAN SEE WHEN OPENING EACH JAR. THE VEGAN BROTH INCLUDES POWERFUL MUSHROOMS CHAGA, MOREL, PORCINI, AND SHIITAKE THAT ARE ANTI-INFLAMMATORY, IMMUNE BOOSTING, AMOUNG MANY OTHER BENEFITS.

13 ORDER ANYTIME ONLINE AT BROTHEE.COM