Bone Broth

Looking for a natural way to boost collagen, support your joints, and improve gut health?

Bone broth is your answer!

Packed with nutrients like collagen, amino acids, and minerals, this golden elixir has been a staple in traditional diets for centuries.

Plus, it’s super easy to make!Why Bone Broth?Bone broth is more than just a flavorful stock.

It’s a nutrient powerhouse, known for:

Rich Collagen: Supports skin elasticity, healthy hair, and strong nails.

Joint Health: High in glucosamine and chondroitin to support healthy joints.

Gut Healing: Gelatin in bone broth helps seal the gut lining, improving digestion.

Immune Boost: Contains essential minerals like calcium, magnesium, and phosphorus.

Here’s a simple yet nutrient-rich recipe for bone broth, which is excellent for boosting collagen and overall health:

Ingredients

2-3 lbs of bones (beef, chicken, or turkey) – Choose bones with connective tissue like knuckles, marrow bones, chicken feet, or neck bones for extra collagen.

2 tbsp apple cider vinegar – Helps draw out minerals and collagen from the bones.

1 large onion, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

3-4 garlic cloves, smashed

1-2 bay leaves

1-2 tsp salt (adjust to taste)

10-12 cups of water (enough to cover the bones)

Optional: A small piece of kombu (seaweed) for added minerals, 1 tbsp peppercorns, fresh herbs (thyme, rosemary, parsley).

Directions

Roast the Bones (Optional).

For a richer flavor, preheat the oven to 400°F (200°C). Place the bones on a baking sheet and roast for 25-30 minutes until browned.

Place the roasted (or raw) bones in a large pot or slow cooker.

Add apple cider vinegar and let it sit for 30 minutes. This helps to draw out nutrients from the bones.

Add the chopped vegetables, garlic, bay leaves, and any optional herbs.

Pour in enough water to cover the ingredients.

Bring the mixture to a boil.

Reduce the heat to a low simmer. Simmer for at least 12-24 hours (the longer, the better for collagen extraction).

Skim off any foam or impurities that rise to the surface in the first hour.

Slow Cooker: Cook on low for 24-48 hours.

Cook on high pressure for 2-3 hours. Let it naturally release pressure.

Once cooked, remove from heat and strain the broth through a fine-mesh sieve.

Discard the bones and vegetables.

Pour the broth into jars or containers. Allow it to cool completely before refrigerating.

Refrigerate for up to a week. The broth may gel when cooled, which is a sign of good collagen content.

Freeze in portions for up to 6 months. Use ice cube trays for easy portions.

Usage Suggestions

Sip warm broth as a nutritious drink.

Use as a base for soups, stews, or sauces.

Add to grains like rice or quinoa for a flavorful boost.

This broth is packed with collagen, minerals, and nutrients that support joint health, skin elasticity, gut health, and the immune system. Enjoy!

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