The weather is cooling down and Mother Nature naturally has our bodies craving the warm healing benefits that bone broth can give us. It’s like wrapping yourself in a warm blanket on a cold winters night!
Bone Broth helps sore knee joints, digestive issues (leaky gut, bloating etc.) splitting and breaking fingernails, dry hair and skin and if you have a general lack of minerals and nutrients. It’s wonderful for children with food intolerances. It really has endless benefits.
It can even help us lose weight, because one of the keys to losing weight is to get balance in our gut again.
A lot cheaper than buying bottles of supplements. Natural food is always better.
BEEF BONE BROTH In 5 EASY STEPS!
INGREDIENTS (Use organic so as to not have impurities swimming around!)
2 bags of grass fed beef bones (with lots of joints and marrow.)
2 brown onions, quartered
1 head of garlic, quartered
2 carrots, halved
4-5 sticks of celery, leaves on
A knob of ginger halved
A knob of tumeric, halved
1 tbsp of whole black peppercorns
2 tbsp of apple cider vinegar (with ‘The Mother’)
2 bay leaves
STEP 1. CRAM ALL INGREDIENTS INTO A SLOW COOKER AND TOP WITH FILTERED WATER, RIGHT UP TO THE TOP.
(Make sure that it’s really crowded in there to get maximum nutrients.)
STEP 2. PUT LID ON, SET TO LOW AND COOK FOR 36 HOURS. (YES THIS LONG!)
Note: It shouldn’t evaporate. The broth will go darker and more concentrated as time goes on. IF you take the broth off too early, it will be pale and taste ‘raw’ which is what many people don’t like (including me.) IF you top up with water, you won’t achieve that jelly like consistency when it is chilled, which tells you that you have a wonderful amount of gelatin in there.
STEP 3. POUR THROUGH A SIEVE TO STRAIN SOLIDS AND STAND BROTH ON BENCH TO COOL.
STEP 4. PUT INTO FRIDGE TO CHILL.
Note: You should then have a thick disk shape of fat on the top that you can simply lift off and throw (some keep this as healthy Paleo saturated fat to cook with.) Underneath there will be a dark golden wobbly liquid.
STEP 5. PORTION CUP FULL’S INTO BOTTLES (LEAVE GAP UP THE TOP OF IT MAY CRACK) AND FREEZE.
Perfect for a cup of daily broth, adds amazing flavor to curries, savoury mince, stews, or throw in some vegetables to make a nutritious soup.
Tip: when you reheat it, season with pink himalayan salt, pepper, and tumeric for extra anti-inflammatory clout!
If you like these kind of healthy recipes and health guidance, but need a real guided and supported process to follow for your health, be sure to keep an eye out for my latest health program ‘Empowered Women’s Health.’ (Click Here to see more)