Many of us have heard it before- bone broth is good for you. It’s packed with gut-healing, immune-boosting nutrients. You would want to add this to your routine in this cold weather!).
Bone broth is a mineral rich infusion made by boiling the bones of healthy animals with vegetables, herbs and spices. Many societies around the world consume broth regularly as it is inexpensive and for it’s nutrient dense quality.
Benefits of bone broth
Its high calcium, magnesium, and phosphorus content make it great for bone health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports healthy connective tissue.
It can be made from the bones of beef, bison, lamb, poultry, or fish, and common aromatics, such as carrots, onions, garlic and bay leaf, are often added.
Some nutrients you will find in bone broth:
- Glycine: supports detoxification process, support digestion and the secretion of gastric acids
- Proline: supports healthy skin, connective tissue, including ligaments and joints
- Gelatin: supports healthy skin and digestion
Basic Bone Broth Recipe
- 1 pound of bones from organic source: venison, elk, poultry, beef or fish
- 2 chicken feet for extra gelatin (optional)
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks of celery, roughly chopped
- vegetable scraps: ends of carrots, outer leaf of cauliflower, roughly chopped
- 2 tablespoons apple cider vinegar
- 4 bay leaves
- 1 tablespoon or more of coloured salt (we like himalayan or celtic salt),
- 1 teaspoon peppercorns
- filtered water
- Bring water to a vigorous boil and place bones in the water. The blood will flood to the top. Strain and repeat.
- Place vegetables, bones, apple cider vinegar, bay leaves, salt and peppercorn in slow cooker.
- Cover with filtered water. Cook for 4-10 hours on low.
- Store in the refrigerator for up to a week, or alternatively, jar them and freeze them for up to a month.
Note: Softer bones, such as fish, will take around 3 hours and denser bones, like beef and bison, will take around 10 hours to extract all the nutrients.