Bone Broth is so healthy and, as such, IS A GREAT WAY TO MITIGATE STRESS IN THE BODY AND SUPPORT BURNOUT RECOVERY. BOOK JENN FOR A WORKSHOP TO FIND OUT MORE ABOUT BURNOUT PREVENTION AND RECOVERY.
Listen, I know this is going to gross some of you out but we have to talk about bone broth. Yep it sounds delicious right?! No it sounds repulsive, it’s bone juice! But just think of it as soup okay? Bone broth is something I want to tell you about because I’ve recently discovered that this is a super-food! Yes the act of simmering bones for several – 24 to 48 – hours and saving the water that is left over is very healthful. It’s good for your skin, bones, hair, digestive tract, and much much more. This is because bone broth contains highly available and easily absorbed nutrients like: collagen, gelatin, proline, calcium, magnesium, phosphorus, sulfur and potassium (just to name a few).
Dr. Natasha Campbell McBride who wrote the GAPS diet (gut and psychology syndrome) swears by bone broth with every meal. She suggests that sipping on a small amount of bone broth with every meal aids digestion and calms an inflamed intestinal tract (which many of us have without even realising it).
To make bone broth (because you’re going to now, right?) roast your bones first for 30 minutes on 375, this will add colour and flavour to the broth. You can use chicken, beef, a ham-bone or any other bones you can get your hands on. We buy beef bones from the meat section at the grocery store, they cost about $4.50/kg (recently I bought bones from grass-fed cows, read this to find out more). Simmer your bones in water and add an onion, couple stalks of celery, 2 bay leaves, salt and pepper, and an ounce of vinegar (your choice of vinegar is fine, this is to add some acid which helps pull the minerals out of the bones). Add more water when the water level goes down, just like when you make soup. Simmer for 24-48 hours, strain everything and voila bone broth! This broth will last in the fridge for about two to three weeks. You can do this in a slow cooker, a pressure cooker, or as I like to use a pot 🙂.
Use this broth anywhere you would use broth, in soups, stews, to make rice (no but don’t make rice because grains are to be avoided, aren’t you listening!?), or just as a cup of soup which is how my family likes to consume it. This soup is healing to us all and I hope you will consider making some for you and your family.