Bone Broth, or stock, is an incredibly healthy and inexpensive addition to any diet. Homemade versions are healthier and contain much more nutrients than store bought products (naturally!) This traditional food is a mineral rich stock made by boiling animal bones along with vegetables, herbs and spices.
Homemade bone broth is very beneficial to have on hand in the event that someone becomes sick, as it is great for boosting the immune system. Even when a person does not feel like eating it can be easily digested while still allowing their body to direct its energy towards healing. It can reduce the duration of the sickness and is known to quickly calm the stomach when cramps and vomiting are present.
Broth is very high in the amino acids Glycine and Proline that are essential for healthy connective tissue, digestive health, brain health and proper functioning of the nervous system. Glycine improves memory, increases mental alertness and reduces stress. Strong connective tissue helps to reduce cellulite, improve hair growth and remineralize teeth. Proline enables the blood vessels to release cholesterol buildup into the bloodstream reducing potential blockages.
Making your own bone broth is easy and very inexpensive giving you the power to make and preserve your own health boosting supply. Homemade versions contain more gelatin than store bought, and also allow you to avoid MSG and other yucky chemicals. Bone broth can be a substitute for the liquid portion of soups, stews, gravy and sauces. It can be used to make rice or quinoa and can also be used to roast or sauté veggies. Just consuming one cup a day has been shown to improve health and well-being.
When making your own stock it is recommended that you get the most high quality bones available. A healthier animal means a more nutrient laden liquid with more beneficial properties. Buying organic, grass-fed meat or free-range poultry is best. You can use leftover cooked bones and can collect and freeze them until you have enough to make your broth. Typically 2lbs of bone is used for every gallon of liquid. Bones that have been cooked/roasted before add a very nice flavor to the broth compared to uncooked bones.
How to make bone broth:
• 2 lbs bone of choice
• 2 Tbs. Apple Cider Vinegar
• 2 celery stalks chopped
• 2 carrots chopped
• 1 yellow onion chopped
• Sea salt
• Ground peppercorns
• A small handful of chopped parsley
• 2 cloves chopped garlic
In a large stock pot add water, apple cider vinegar and bones. Add the chopped vegetables, except for garlic and parsley, bring to a vigorous boil and then reduce to a simmer. During the first couple hours of simmering you can scoop off any frothy impurities that come to the surface. The healthier the bones, the less matter you will see rise to the surface. The vinegar helps to extract the minerals from the bones making the broth more nutrient dense. Allow the broth to simmer for 4-24 hours. Once you have finished making your broth you can strain the bones and vegetables out and store it in your fridge for 5 days or freeze for future use.
