Bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
Below are just some of the nutrients you’ll find in bone broth:
Bone marrow, is really important for blood health and immunity.
Glycine and proline, which are amino acids that help produce heme (in the blood) and glucose, and aid in digestion.
They also make your skin look great because they help support collagen.
Cartilage, which is important for joint health. Especially valuable if you have arthritis.
Minerals like calcium and magnesium. Magnesium also happens to be great for treating insomnia, and getting enough sleep is important for beauty. Your body needs calcium to build and maintain strong bones. Your heart, muscles, and nerves also need calcium to function properly. Some studies suggest that calcium, along with vitamin D, may have benefits beyond bone health: perhaps protecting against cancer, diabetes, and high blood pressure.
And let’s not forget our smile health. Calcium along with phosphorous helps fight of dental decay and gum disease.
Oh, and bone broth also happens to be a digestion superfood. The gelatin in bone broth helps digestion by soothing the GI tract. It also binds with water, which makes it a lot easier to eat cooked foods because water is reintroduced into the food.
The longer you cook this nourishing broth, the more savory and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavor and richness. Season and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups its nourishment for the mind body and smile.
I love it!
Ingredients:
4 pounds beef or chicken bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher) preferably from grass fed animals(Whole Foods is a local source)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
Special equipment:
6-quart (or larger) stockpot or a large slow cooker
Instructions:
1. Blanch your bones– To blanch, cover the bones with cold water, bring to a boil, and let them cook at an aggressive simmer for 20 minutes before draining and roasting I always roast my bones. This browns and caramelizes them, and we all know what browned and caramelized means: Better flavor. Don’t be afraid to really take the bones to the limit.
2. Crank the oven up high– a bold 450˚ Take those bones right up to the edge of being too done. Once you’re ready to boil the bones, don’t waste the crisped brown bits on the bottom of the pan; loosen them with a little water and a metal spatula, and add those to your stock pot. This adds flavor to the finished broth.
3. Add your veggies and your bones into your pot.
4. Add water(purified is best) to just barely cover the bones. They will cook down and you don’t want to dilute the flavor with too much water.
5. Bring to a boil and then let simmer 10-24 hours.
6. Once you’ve strained out the bones, let it cool and then store. Keep broth in the fridge for no longer than 3-4 days. It should keep in the freezer for up to a year.
Submitted by Dr.Susan Stukes Holistic health coach and educator Sevalife Mind body Smile wellness. For more recipes and healthy resources visit www.Sevalife.net Ready for a healthy change start with WOW bring wellness right into your home or office.
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