I started making bone broth as part of my healing regimen using the GAPS diet almost nine years ago. I think of it as a total healing food, and it is what I recommend to all clients, even my vegetarian ones. 🙂 I remember those difficult mornings in the beginning when I was in so much pain, I could not even think about eating, let alone bone broth. However, I knew that I needed building blocks to rebuild my gut. I would ladle some into a mug and drink its golden goodness, often adding sauerkraut to give it a probiotic boost. It gave me strength that was noticeable, and whenever my health falters, I go right back to a pure broth regimen.
These days I am not using just broth to survive like I did it the beginning, but practically use it everyday with most meals, such as for the base for sauces, soups, and I cook our beans and rice in broth as well. Why is it so important to me? Well, bone broth is an easy way to get essential vitamins and minerals into the diet, and it has been used for centuries in many different cultures around the world. Its importance as a super food is growing in popularity due in part to healing food diets such as the GAPS.
— cartilage, good for immune system, joints, gastrointestinal diseases
— collagen or gelatin, gelatin is actually the food term for extracted collagen. Gelatin is super healing for the digestive tract, skin, and in Traditional Chinese Medicine it is classified as a tonic herb, specifically to tonify the blood.
— glycine-an amino acid that supports the liver in detoxification, and also important during pregnancy
— hyaluronic acid- helpful in lubrication of joints and wound healing
— chondrotin sulfate- aids in joint pain, and also plays a role in lowering atherosclerosis, cholesterol and heart attacks
— essential minerals such as calcium, magnesium, phosphorus, sodium, potassium, that are easily absorbed because they have been extracted from the bone while being cooked in presence of an acid, (the vinegar)
Bone broth is economical, easy to make, and it great for EVERYTHING! There are many ways to make a bone broth, here is an easy recipe. Try adding some feet, too! They are particularly good for cartilage, and make your broth quite gel-like, which is the ultimate goal for a good broth.
*high quality bones: chicken, beef**, pork, or fish bones- (ideally wild, grassfed, organic, or at least all natural.)
* filtered water
* 1 tbs. apple cider vinegar
*garlic, onion, vegetable, herbs (all optional)
Add bones to stock pot and enough water to cover by about an inch. Add vinegar to help extract minerals from bone. Add herbs, vegetables at this time. Now simmer for 3-24 hours. The more you simmer, the nicer the stock. After it has simmered enough, strain out the bones and vegetables and store in refrigerator for five days or in the freezer for months. I store my broth in glass jars in the fridge and freezer bags in the freezer.
** beef bones are particularly nice to roast for about 45 minutes at 375 degrees to release juices. You then pour all of it into stock pot.
Base for soups and sauces
Cook with in place of water in rice, pasta, and beans.
My favorite: chicken broth and sauerkraut
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