90 | SEPTEMBER 26 • 2024
contributor to her son being able
to go into remission.
“All of the testimonials
that we’ve received have been
incredible to see,” Laya Barak
says.
While the ingredients of
their bone broth may look like
ingredients you’d find in most
bone broths today, Dorothy
Barak says their process is what
makes their product stand out.
“Shelf-stable broths often use
preservatives,” she explains,
“or they make the broth into
a powder. They typically don’t
make it themselves, and those are
all things that we don’t do.”
In fact, Dorothy and Laya
Barak were so committed to
ensuring their tried-and-true
bone broth recipe was as clean as
possible that they partnered with
a food scientist to tweak and
tailor the recipe as needed before
launching it to the world as part
of Broth Masters.
“It’s not a clear broth,” she says.
“It’s a dense broth, and we have
the highest calcium levels.”
Barak uses grass-fed pasture
bones and organic vegetables to
ensure the purity of the broth.
(Kosher readers, keep in mind
that Broth Masters’ bone broth
options aren’t kosher.)
The bone broth is also
bioabsorbable, meaning that
its benefits work right away.
“When you have the broth, it’s
immediately absorbed into your
body,” Dorothy Barak explains.
ROSH HASHANAH FLAVOR
Broth Masters’ bone broth can
be consumed as is, or integrated
into a recipe, including for the
High Holidays. For a tasty Rosh
Hashanah dish infused with this
health-boosting Jewish penicillin,
try Dorothy Barak’s Roasted
Winter Vegetables with Quinoa
and Bone Broth.
ROASTED WINTER
VEGETABLES
WITH QUINOA AND BONE
BROTH
Ingredients
2 cups Broth Masters bone broth
2 cups (¾-inch) diced butternut
squash
2 cups chopped yellow onion
1 cup cubed sweet potatoes
1½ cups diced carrots
1½ cups diced zucchini
2 Tbsp. olive oil
2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ cup water
4 Tbsp. melted butter
½ tsp. cumin
1 tsp. saffron threads
¾ cup white quinoa or couscous
¾ cup red quinoa or couscous
2 chopped scallions, white and green
parts
Optional: Sauté the onion first.
Directions
Preheat oven to 375 degrees
F.
Place the butternut squash,
onions, sweet potatoes,
carrots and zucchini on a
baking sheet and toss with 2
tablespoons olive oil. Add 2
teaspoon salt and 1 teaspoon
pepper. Roast for 25-40
minutes until all vegetables
are tender, turning once with a
spatula.
Meanwhile, in a saucepan,
dry roast the quinoa, stirring
constantly until the quinoa
begins to make a ticking
sound. Add the bone broth
and bring to a boil, then turn
down to a slow simmer. Add
cumin and saffron threads and
simmer for 18 minutes.
Fluff quinoa with a fork and
put in a large bowl. Add the
scallions and vegetables and
toss with a fork. Serve warm
or at room temperature.
This recipe can be made a
day in advance. Reheat in the
oven at 250 degrees F.
continued from page 89
FOOD
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DANIEL SHERBERT, M.D. F.A.C.S.
Certified by The American Board of Surgery,
The American Board of Plastic Surgery & Fellowship
Trained in Aesthetic & Reconstructive Breast Surgery
W est Maple
Plastic Surgery
(248) 865-6400
5807 W. Maple • Suite 177 • West Bloomfield
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