Red Meat Allergy Friendly Ginger-Scallion Bone Broth Sippers
Warm, deeply aromatic, and genuinely soothing, this ginger-scallion sipper is the kind of thing you'll want to curl up with on a cold afternoon. The broth is built on a fragrant base of smashed garlic, fresh ginger, and scallions bloomed in coconut oil, then simmered low and slow so every drop is infused with flavor. Coconut aminos add a gentle savory depth, while a splash of apple cider vinegar and a whisper of turmeric round everything out beautifully. For anyone navigating a red meat allergy, bone broth can feel like a minefield ā many store-bought options are beef-based, and labels aren't always clear. This recipe puts you in full control, so you can choose a chicken or other non-red-meat broth with confidence and know exactly what's going into your mug. The ingredient list is short, clean, and free of anything that should raise a flag. Once you strain out the aromatics, what's left is a silky, golden liquid that's as elegant as it is effortless. Garnish with a few fresh scallion greens and a thin coin of ginger for a little extra brightness, then serve it straight from the pot while it's still steaming.
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Learn more āIngredients
4 servings
- 4 cups bone broth
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, smashed
- Ā½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- Ā½ tsp sea salt, or to taste
- 1 tsp coconut oil
For serving
- 2 tbsp fresh scallion greens, thinly sliced (optional)
- 4 thin slices fresh ginger (optional)
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the smashed garlic and sliced ginger and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes.
- 2
Add the scallion pieces and cook, stirring, until softened and bright green, about 1 minute.
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