Bone Broth

This past week I have had the worst cold and have not been able to shake it. I guess that is one of the consequences of working with kindergarten students on a day to day basis! I knew I needed something to help my body fight this cold and my mind went straight to bone broth. I love bone broth and especially love the fact that it takes five minutes to prepare and then I can leave it to cook for a full day.

Bone broth is one of the most amazing things I have come across and I encourage everyone to try it, simply because of it’s amazing health benefits!

Check out the benefits of Bone Broth:

1. Nourishing

2. Can help overcome food sensitive’s or allergies

3. Soothes and supports the gut—Bone broth supports the growth of healthy bacteria, decreases inflammation that may be present in the digestive tract, helps fight food sensitive’s and provides overall support to the gut and digestive system.

4. Improves joint health—Bone broth contains natural collagen. As the body ages, there is a significant decrease in cartilage causing less flexibility and a decrease in proper joint functioning. By consuming bone broth, collagen can be absorbed by the body to help restore cartilage and improve joint function. 

5. Easy to digest and absorb—It is easy to break down.

6. Contains a ton of beneficial minerals—Such as: essential/non-essential amino acids, collagen gelatin, electrolytes, GAG, glucosamine, hyaluronic acid, chondroitin sulfate and more.

7. Supports the immune system and has shown to fight off colds—Bone broth has shown to support sleep and improve mood. 

 *AKA why I chose to make it…#7!

I am going to drink 12 oz. of this for the next few days to help my body get back into prime health and over this dang cold!

This is a great alternative to the typical chicken noodle soup.

Ingredients:

-8 cups of bones (can be from any species and does not have to be the same type of bone)

-1/4 cup of vinegar

-1 cup of chopped onions

-1 cup of chopped leeks

-1 cup of peeled and chopped carrots

-6 springs of parsley 

-5 cloves of chopped garlic

-1 teaspoon of whole peppercorns

-1 teaspoon of salt

-4 celery stalks chopped

-2 tablespoons of apple cider vinegar  

-4 quarts of water

Directions:

1. Place all the ingredients into 10-12-quart pot or in a slow cooker.

2. Turn stove or slow cooker to high heat and then bring contents to a boil. Then reduce to a simmer (if the bones are frozen this may take longer).

3. Skim the fat off the top (do this every now and then).

4. Let the contents simmer for at least 24 hours or up to 48 hours.

5. Remove from stove or turn off slow cooker and let cool.

6. Strain out all solid contents.

7. Let broth cool and then cover and chill.

*Contents can remain in the fridge or freezer for later use.