Bone broth cleanse to rule them all Part 2 – Day 5-7 of my journey on Osso Good’s 7 Day Bone Broth Cleanse

Synopsis of the days

For the simple reason I have been making mostly soup recipes I went a bit out the box using Osso Good Bone Broth in my meal making. I made a casserole (perfect family meal), mashed potatoes (great compliment to paleo burgers), and soup dumplings (which are not totally paleo, but it’s day 7, right?). Granted that casserole and mashed potatoes are easy makes I’ll delve into soup dumplings and the risk/reward. First experiencing soup dumplings in China, we fell in love with the immense flavor in each bite. Thus I thought our Spicy Pork Bone Broth would be the perfect filler. The risk/reward is in the cooking of the soup dumplings. How do you steam the dumplings so the pork cooks and the soup liquifies, but the wrapper doesn’t get so soft it breaks? Instructions are below, but you may need to develop/find the best way to cook soup dumplings.

Day 5: Bone Broth Chicken Casserole


For the sauce

  • 1 cup cashew nuts
  • 10 oz. of Osso Good Chicken Broth
  • 1 tablespoon ghee
  • 1 large brown onion, diced
  • 6 button mushrooms, diced
  • ½ teaspoon salt
  • 2 cloves of garlic, peeled, cut
  • 1 Lemon

For the casserole

  • 1 1/2 lbs. of diced rotisserie chicken
  • 1 tablespoon coconut oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon onion powder
  • 1 small head of broccoli, diced
  • 1 can of diced green beans
  • 5 button mushrooms, diced
  • 1 small zucchini- diced

For the crumbs

  • 1/2 cup of slivered almond
  • zest of ½ lemon
  • pinch of garlic powder
  • pinch of salt


First, place cashew nuts in a cup with warm Osso Good Chicken Broth. Leave to soak for 10-15 minutes. Next, preheat the oven to 175 C / 350 F. In the meantime, prepare the vegetables.

Second, make the sauce: Heat the ghee in a small saucepan over medium heat and add the onion. Stir and cook for 4-5 minutes, until softened. Then add the mushrooms and salt and cook for a further 3-4 minutes, stirring a few times, until both are soft and golden. Once cooked, add the onion and mushrooms to a food processor. Add the cashews together with the stock, garlic, and lemon juice. Blend on high speed until well pureed.

Third, mix the crumbs ingredients in a small ramekin and set aside.
Lastly, assemble the casserole: Add raw vegetables, mushrooms and pre-cooked rotisserie chicken to a large casserole dish or an oven-proof baking tray. Pour the sauce over the top and stir through well. Then sprinkle evenly with the crumbs mixture. Finally, Place the casserole dish in the oven, middle shelf, and cook for 20 minutes.

How I ate my 40 oz. of bone broth during my bone broth cleanse both days…

  1. 15 oz. of Signature Bone Broth w/ coffee
  2. 20 oz. of Recovery in a to-go Thermos
  3. 5 oz. of Chicken Broth w/ Casserole

Day 6: Bone Broth Mashed Potatoes

Peach Bone Broth Smoothie


Plantain Burgers w/ Bone Broth Mashed Potatoes

Bone Broth Mashed Potatoes


Bone Broth Mashed Potatoes
  • 6 large organic potatoes
  • 1 cup Osso Good Bison Bone broth
  • 2 tbsp grass-fed ghee
  • 3 cloves garlic, finely chopped
  • Himalayan Pink Salt to taste
  • Pepper to taste

How I ate my 40 oz. of bone broth during my bone broth cleanse both days…

  1. 15 oz. of Signature Bone Broth w/ coffee
  2. 15 oz. of Recovery Bone Broth in a to-go Thermos
  3. 5 oz. of Chicken Broth w/ Casserole
  4. 5 oz. of Bison Broth w/ Potatoes

Day 7: Bone Broth Soup Dumplings


–warmed and then chilled

  • 5 ounces ground pork
  • 1 green onion, ground
  • ½ inch piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 2 Japanese mushrooms, ground
  • 1 teaspoon sesame oil
  • 1 teaspoon sake


First, prep bone broth early. Warm in a sauce pan and put in glass pan to chill. Set aside to cool and chill in the refrigerator until set. Then when set, fluff the soup or aspic and break up with a fork.

Second, make filling, combine and mix all the ingredients very well in a bowl. Then scoop a spoonful of filling onto the middle of the gyoza skin. Add ground gelatin on the top. Fold into quarters and pinch each of angles to the central. Put a plate in the pan, and lay cooling sheet on it.

Lastly, set dumplings on the plate and pour water under the plate for steaming. Steam for 5 minutes over medium heat.

You can find the recipe and video preparation through Tasty Japan on Facebook.

How I ate my 40 oz. of bone broth during my bone broth cleanse both days…

  1. 15 oz. of Signature Bone Broth w/ coffee
  2. 20 oz. of Recovery Bone Broth in a to-go Thermos
  3. 5 oz. of Spicy Pork Bone Broth w/ Soup Dumplings