Bone Broth Weather
People have known for hundreds and hundreds of years that bone broth is nourishing, its warm, and its soothing for body mind and soul. Many physicians, dating back to Hippocrates have connected our gut healing with broth.
Bone broths and stocks make your soups, stews and sauces more delicious and nutritious. Made from the bones, cartilages and marrow of beef, pork, bison, lamb, poultry, turkey or fish, broths have been a part of many cultures for centuries.
Bone broth is rich in essential bone and muscle building minerals like calcium, magnesium and potassium. Broth/stock is also rich source of gelatin and collagen, which is brought out through slow simmering of the bones. Gelatin or collagen are proteins that are both known to alleviate join pain and to ease digestion as the draw water into the stomach.
If you're struggling with Crohn's disease, acid reflux and/or colitis, integrating bone broth several times a week can really alleviate some of the discomforts associated with these conditions.
A proper bone broth should include apple cider vinegar or wine, as the acidity draws out the minerals and nutrients from the bones.
Here's one way to make it:
• 4 liters of water
• 2 tbsp Apple Cider Vinegar (30ml)
• 2 stalks celery
• 2 stack carrots
• 2 cloves garlic
• 1 whole onion
• 1 bay leaf
• 2–4 pounds bones
• Salt and pepper, to taste
• Place all ingredients in a large pot and add the water.
• Bring to a boil and then simmer for 12–24 hours. The longer it cooks, the tastier it'll be, and the more nutrients will be drawn from the bones.
• Once its cooked, leave it on the stove to cool. Then strain out the carrots, onion and celery. You can compost them, or eat them like I do.
If you don't have time to make your own, don't worry. Bone broths are found at your local farmers market, your local grocery stores and health food stores.
You can store the broth in your fridge and drink a little bit of it daily or you can use whatever cups are needed for your sauce, stew and soup.