OK, get your mind out of the gutter – I'm talking about bone broth, silly!
I don’t know about you, but everywhere I go, someone is talking about how fantastic bone broth is. It's the uber- trendy beverage that is taking our country by storm!
We all know that bone broth is warming and nutritious (think grandma’s chicken soup!). But I bet you didn't know that drinking bone broth could actually turn back the clock.
It not only helps us shed those unwanted pounds, it can smooth out those wrinkles and sculpt our bodies – basically trimming years off our faces and figures!
So you’re asking yourself: what makes bone broth that powerful? Well, here’s your answer: it’s PACKED with super duper anti-aging nutrients!
Here are just a few:
Collagen. This protein helps build strong skin, protecting against aging and wrinkling. It’s far superior to using the collagen in skin creams because consuming dietary collagen is far more impactful because it goes right to our cells once its digested. In addition, the gelatin that comes from the collagen helps heal our digestive tract, which assists in the prevention of inflammation that leads to aging.
Minerals. These fantastic anti-aging minerals include calcium, magnesium, and phosphorous, which help keep our bones healthy and help them grow and repair.
Glucosamine. This nutrient, along with chondroitin and hyaluronic acid, help keep our joints young and flexible.
Glycine. This nutrient helps get rid of all the toxins that we get attacked with on a daily basis that age us. It assists in re-energizing and “de-aging” these cells.
Iodine. Fish bone broth is rich in this nutrient. Iodine protects against a sluggish thyroid, which is a major cause of weight gain and loss of energy as we age.
Bone broth is one of the oldest healing remedies in the book. Our ancestors had it right, and now current science concurs with what these ancient healers have been saying for centuries. So why don’t you give it a try?
A Basic Bone Broth Recipe
This recipe calls for beef bones, but you can also make bone broth using whole organic chicken, whole fish (including the head), fish bones, or pork. Each will render a different flavor. Consider starting with chicken because it has the mildest flavor (beef tends to be more overpowering). If you're using chicken, simply place the entire chicken, raw, into the pot in place of the beef bones and proceed with the recipe
Note: if cooking a whole chicken, the meat should start separating from the bone after about 2 hours. Simply remove the chicken from the pot and separate the meat from the bones. Then place the bones back in and continue to simmer. You can even use bones from a roasted chicken or turkey carcass to make bone broth, which is incredibly cost-effective since we know we would otherwise throw them away!
· 3-4 pounds beef marrow and knuckle bones
· 2 pounds meaty bones such as short ribs
· ½ cup raw apple cider vinegar
· 4 quarts filtered water
· 3 celery stalks, halved
· 3 carrots, halved
· 3 onions, quartered
· Handful of fresh parsley
· Sea salt
1. Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
2. Add more water if needed to cover the bones.
3. Add the vegetables bring to a boil and skim the scum from the top and discard.
4. Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
5. During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
6. Let the broth cool and strain it, making sure all marrow is knocked out of the bones and into the broth.
7. Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.