Bone Broth: The Undervalued Super Food
Have you ever wondered why soup is recommended when you aren’t feeling well? It’s not only because it’s easy on the digestive tract, bone broth has many healing properties that go far beyond when you are feeling under the weather. Bone broth can radically transform your health with as little as 1-2 cups a day by reducing inflammation, boosting your immune system, reducing intestinal permeability (leaky gut), increasing nutrient absorption and synthesis, repairing muscle tissue, and even improving sleep quality.
Bone broth is also a rich source of electrolytes, the minerals found in the blood that help regulate and control the balance of fluids in the body. These minerals, calcium, sodium, magnesium and potassium, play a key role in physical performance, digestive health and keeping all systems of the body functioning at an optimal level.
- 3lbs bones (beef, lamb, chicken, bison or whatever you have) preferably grass fed
- veggies of choice (onion, garlic, carrots, celery) halved or quartered
- 1 tablespoon apple cider vinegar
- colored salts of choice
- dried herbs of choice (thyme, rosemary, oregano, Italian, chives, bay leaves or anything else)
- filtered water
- Roast bones at 400 for 40 minutes, flip halfway through.
- Add bones and any fat or meat that stuck to the pan into 6 quart slow cooker or stock pot.
- Add all other ingredients, season liberally with salt and herbs and fill with filtered water.
- Bring to a boil and then simmer or slow cook for 24-48 hours.
- Pick out large pieces with tongs into a plastic bag lined bowl to make easier discarding.
- Strain in a cheese cloth lined strainer into large pot. Let cool, portion and refrigerate. Use within 3-4 days, freeze leftovers.
Bone broth is delicious to drink on its own or add to recipes, such as slow cooked roasts. Try adding ½ tablespoon of ghee, coconut oil, duck fat, camel fat, tallow or suet to a cup of bone broth for a variety of flavor and added health benefits from the fat. As always, finish with salts to taste.