Benefits of Bone Broth:
- Helps heal leaky gut syndrome by restoring gut lining and promoting growth of probiotics (good bacteria)
- Helps to overcome food intolerances, which are caused by thinning/permeability of the gut lining.
- Improves joint health via collagen, which is in all bones, skin, cartilage, tendons, ligaments and marrow. It is easily absorbed when consumed in broth form.
- Maintains healthy skin because collagen helps produce elastin, which is responsible for our skin’s tone & texture.
- Boosts the immune system by regulating and balancing the body’s inflammatory response.
- Assists metabolism via amino acids released into the bone broth. These amino acids help build & repair muscle tissue as well as many other tasks.
- Improves detoxification by promoting the elimination of waste and promotes the liver in removing toxins.
This is ancient wisdom! Bones and marrow, along with the other parts of an animal we can’t eat, were traditionally boiled & simmered for days. This process of cooking it down, releases collagen, gelatin and glutamine, which are highly beneficial to our health. The act of boiling and simmering for days is similar to the idea of fermentation, in that it’s easier for our bodies to digest and absorb the minerals, amino acids, and other various healing compounds that are being released. What’s so cool about that you ask? Well, for starters, some of these minerals and compounds are being sold individually at a costly price in your local supplement stores under advertisement for reduced inflammation, arthritis, and joint pain. So next time you go to the store add some Bone Broth to your list! Like most things, it’s best if you make your own from scratch, but if you’re new to the idea and just want to experiment with it before committing, search your store for Organic Chicken or Organic Turkey Bone Broth. Make sure it says Bone Broth and not Stock. Also, check the ingredient list on the carton to see if it mentions apple cider vinegar and/or the process of boiling/simmer the bones and marrow. Unfortunately there are some brands out there that are misleading and are not made in the traditional sense. Bottom line: Bone Broth is nutrient-dense and easy to digest!
If you’d like to try making your own Bone Broth, try this recipe from draxe.com/recipe/beef-bone-broth/
- 4 pounds beef bones with marrow
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon kosher salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 5-6 sprigs parsley
- ¼ cup apple cider vinegar
- 18-20 cups cold water
- Place all ingredients in a 10 quart capacity crock-pot.
- Add in water.
- Bring to a boil over high heat; reduce and simmer gently, skimming the fat that rises to the surface occasionally.
- Simmer for 24-48 hours.
- Remove from heat and allow to cool slightly.
- Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
- Use within a week or freeze up to 3 months.
Chicken + Vegetable Crock-Pot w/ Bone Broth Recipe:
We have a very large crock-pot and very hungry mouths in my household, so this recipe is for a big batch. If you have a smaller crock-pot and/or not many mouths to feed, I recommend splitting this recipe in half. Enjoy!
3 lbs whole or sliced organic chicken thighs
Medium yellow or sweet onion
8-10 medium/large carrots peeled and cut into coins
4-5 large celery stalks sliced into half moons
1-2 large garnet yams (or sweet potatoes if preferred)
½ a whole cabbage cut into large pieces to set on top to steam
32 oz carton of organic chicken or turkey bone broth (if not homemade)
3 tsp granulated garlic
2-3 tsp turmeric (depends how much you want to taste it)
Salt & Pepper to taste!
Start by placing the chicken thighs at the bottom of the crockpot. Add the yams/sweet potatoes, carrots, onion, celery & ginger. Sprinkle the granulated garlic, turmeric, salt & pepper evenly across the entire crockpot before pouring the carton of Bone Broth over the top of everything. (Use a utensil to help the seasoning disperse into the bone broth). Lastly, place the large cabbage chunks on the very top and lightly sprinkle with sea salt. Put lid on and cook LOW for 5-6 hours. If possible, gently submerge the vegetables on top using a utensil half way through the 5-6 hours.
And..if you’re not a meat eater, but still want the healing benefits of Bone Broth without making it or being around meat, try this product from Great Lakes Gelatin called Collagen Hydrosylate. It’s hydrolyzed collagen, basically dehydrated, so you can then easily mix it with water or smoothie. My favorite electrolyte/joint/tissue repair drink for long hikes in the summer is a serving of Collagen Hydrosylate with a serving of Vitamin C powder and/or squeezed lemon juice.