Bone Broth Benefits and Recipe

April 20, 2020

Bone Broth Benefits and Recipe

My mother has always responded to any type of sickness, fever or cold with the remedy and gesture of “let’s put on a big ol’pot of fresh soup”. Soup is the go-to for many ailments and is thought of as practically medicine by some. And in the past few years, the base of soup has taken the spotlight. Broth, more specifically bone broth, is having it's moment and boy is she shining.

So, what is bone broth? And what’s the difference between broth, stock and bone broth?

Bone broth is different than stock you purchase at the grocery store ­ — that broth is basically sodium and little else. Proper bone broth is broth made with animal bones, roasted and simmered with vegetables, fresh herbs, and spices for hours.  The liquid is strained and voilà – you have BONE BROTH to sip or use as a base to another hearty soup!

Bone Broth is packed with amino acids, minerals and vitamins that act as healing properties for joint pain, skin problems, hair strength, and the immune system. Bone broth is also named one of the best things to gain and maintain a healthy gut. Here are a few reasons bone broth has become a beloved staple in so many households:

 

  1. Vitamins + minerals: animal bones and marrow contain rich amounts of magnesium, calcium, potassium, phosphorus, Vitamin A, Zinc, Iron, selenium, Omega-3 and Omega-6 fatty acids.

The connective tissues contain glucosamine and chondroitin, which are known to support joint health.

 

  1. Collagen: The main protein found in bones, tendons and ligaments is broken down into gelatin which supports joint health.

 

  1. Helps Leaky Gut: Heals the gut lining, supports healthy digestion and nutrient absorption.

 

  1. Fights Inflammation: Helps aid autoimmune disorders such as celiac disease, Crohn’s Disease and multiple sclerosis

 

Once I became an adult (which didn’t seem to happen until well into my 30’s…), wife and mother – I decided my own mother was onto something. Maybe she knew what she was talking about after all. It’s funny how that works.

I now make a bone broth weekly. I separate some into mason jars to sip some by itself but mix most of it with a soup for that week. We eat soup throughout all four seasons in our home, because it’s a way to pack in as many nutrients as we can (and also hide vegetables in a way that my picky 5-year-old will allow).

I’ve become a true believer in fueling our bodies and bellies with vitamins and nutrients in food first – and using supplements as go-to’s in areas we are lacking in. Bone broth has become a Sunday ritual for me. The aroma of it simmering all day remind me of comfort food brewing in my grandmother’s kitchen in small-town Arkansas, and it’s an easy way that I can boost our bodies and immune systems.

 

Here’s what we do:

  1. BONES: Save bones from any meat that I cook throughout the week. Most of the time this is a chicken carcass from a roasted or rotisserie bird that week, tossed into a freezer bag.

  2. VEGGIES:  I use staple vegetables every time I make bone broth: onion, carrots and celery. This base is a flavorful and just what I grew up using as a base for most things. However, I also throw in almost any other vegetable scraps or anything that will go bad soon. Some great additions are: kale, spinach, green onion, bell peppers.
  1. Extras: I always toss in fresh lemon, any fresh herbs I have (oregano, rosemary, basil, and thyme are my faves), peeled fresh ginger, organic turmeric, a few bay leaves, red pepper flakes, a MILLENNIA TEA CUBE or LOOSE TEA LEAVES, and plenty of salt and pepper.

I’ve started adding in our Millennia Tea Cubes to boost the broth with additional power antioxidants. The flavor it adds goes so nicely with the broth as well.

NICE SLOW SIMMER:

You can simmer your broth on the stovetop or in a crockpot. Let this simmer on low for 8-12 hours. Check periodically and stir if needed. Keep it low and slow and let ‘er sit.

When your broth is finished, you’ll strain it into containers to refrigerate or freeze. This is the messiest part.

You’ll notice that after about 12 hours of sitting the fridge, your broth will begin to separate, with a hard layer of fat forming at the top. When it comes time to drink it, just remove that and toss it in the trash, or better yet, save it to cook with. Just be nice and don’t throw it down your drain!

ENJOY!





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