Bone Broth – a miracle healer
Bone broth has been considered a great healer in many cultures and is making a resurgence into mainstream cafe’s and restaurants. And with good reason, it’s a miracle healer and promoter of health. Here’s the why and how.
Why you should try including bone broth in your diet.
- Heal and seal your gut, and promote healthy digestion
The gelatin found in bone broth attracts and holds liquids, including digestive juices, thereby supporting proper digestion. It also helps seal up holes in intestines which helps cure chronic diarrhea, constipation, and even some food intolerances.
- Protect your joints
Bone broth has glucosamine that unlike pills also includes a host of other goodies that help keep your joints happy, healthy, and pain-free. The chondroitin sulfate in bone broth has been shown to help prevent osteoarthritis.
- Stay youthful
Bone broth is a rich source of collagen. Need we say more!
- Sleep better, and feel better
The glycine in bone broth has been shown in several studies to help people sleep better and improve memory.
- Immune support
With a high concentration of minerals, bone marrow can help strengthen your immune system. Great for auto-immune disorders.
- Stronger bones
The essential building blocks for healthy bones; phosphorus, magnesium, and calcium seep out of the bones into the broth.
- More energy
Combat fatigue with the energy boost.
- It’s cheap and easy
Made with soup bones and left over veggies from the fridge. Turn on the slow cooker and walk away!
How to make bone broth
BEEF BROTH RECIPE
With Dan – Gaia’s Head Chef
- 4 kg beef 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)
- 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
- Large stockpot or a large slow cooker
- Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.
- Fill a large stockpot with filtered water . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
- Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.
- Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.