Wondering what to do with the bones from the high-quality protein you just enjoyed for dinner? Don’t toss them in the trash. There is life in those old bones yet. The broth you make from old, too often discarded bones can create a health tonic with numerous benefits. Not only is soup comforting to the soul, it is incredibly nourishing to the body as well. First, bone broth contains easily absorbable forms of minerals such as calcium, silicon, sulphur, magnesium, and phosphorus. The gelatin in bone broth assists digestion by attracting digestive juices and has also been shown to help heal prior damage to the gut lining, offering relief for those with Irritable Bowel Syndrome (IBS), Crohn’s disease, and other digestive disorders. A bowl of bone broth also contains chondroitin sulfate, now famous as a supplement for osteoarthritic joint pain. The amino acid proline in bone broth has been shown to play an important role in combatting arteriosclerosis, or hardening of the arteries, by allowing for the release of fat buildup into the bloodstream, decreasing blockages and thus reducing risk of heart disease. This same elixir can have fantastic effects on your outside as well, because the collagen in bone broth helps smooth your skin and prevents wrinkles and cellulite.
Have you sold you on this souperfood yet?
Bones (You can use chicken carcasses, marrow bones from the butcher, ribs etc. Try and use the bones from quality-raised proteins)
2 – 3 TBSP Organic Apple Cider Vinegar
Garlic (chopped at least 15 minutes before heating- read why HERE)
Unrefined Sea Salt or Real Salt
1. Place all the ingredients in a crockpot. Make sure the water is high enough to cover the bones. Do not forget to add the vinegar. This is the ingredient that pulls the minerals from the bones.
2. Bring to a boil, and then reduce to low heat.
3. Remember, patience is a virtue. The longer you let your broth brew, the better it will be. Leave chicken broth in the crockpot for 24 hours and beef broth up to 48 hours.
4. Turn it off, and allow it to cool.
5. Strain the cooled broth and only keep the liquid.
Once cooled it may form a thick waxy layer of fat (tallow) on the surface. Skim it off and either toss it, or save it for cooking. You can store your soup safely in the refrigerator for up to 4 days, or better yet, place some in the freezer to keep for later use. You can enjoy a simple mug of bone broth to warm you up on a cool day, or use it as your starter for soups. Add vegetables, meat and grain-free pastas. You can even enjoy it for breakfast like they do in many Asian countries. Add bits of meat and veggies, a few spices and our zugghetti and you have yourself a delicious and nutritious bowl of Vietnamese Pho. One of our favorite ways to start the day.