11 Benefits of Bone Broth + Recipe

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Bone broth is quickly gaining momentum as the health food du-jour, but it has long been revered by those in the know. Broth is a really cheap and easy way of adding tons of vitamins and minerals – not to mention taste – to your diet with nothing but leftover bones and a few veggies. However, a slow cooked broth using good quality grass fed meat has powerful gut-healing properties, improving digestion so much that many nutritionists and doctors list this as a ‘must-eat’ for clients suffering from a range of ailments.

 

Bone broth benefits

  • Packed with minerals and amino acids including collagen, gelatin, magnesium, glucosamine, arginine, calcium and potassium
  • Improves digestion
  • Gut healing
  • Great for skin and hair
  • Strengthens nails and bones
  • Oils joints
  • Anti-inflammatory
  • Liver cleansing
  • Supports the immune system
  • Cheap, nutritious and easy to make
  • Low calorie – a small bowl should set you back around 70 kcal

 

What to do with broth

Use it as a base for soups, stocks and casseroles, cook rice or quinoa in it or just enjoy a bowl on its own.

 

How to make your own broth

You’ll need

  • 1kg bones – we prefer beef stock bones (found in our Broth and Bones Box or as an item in your regular box). It’s important you use good quality grass fed bones to get the best nutrition from your broth.
  • 2 carrots
  • 2 onions
  • 2 celery stalks
  • A few garlic cloves
  • Optional: Herbs – we use a couple of bay leaves
  • Optional: A generous glug of cider vinegar

 

  1. Add your bones and veg (all chopped) to a large pan or slow cooker and top up with enough cold water to cover everything.
  2. Bring to the boil and simmer for as long as you can – anything from 12 hours upwards is great, 24 is brilliant.
  3. When it’s done, use a sieve to strain the broth into a clean bowl or container, cover and leave to cool overnight.
  4. Scrape the top layer of jelly like fat from the top

Your broth can now be left in the fridge for up to 5 days or divided into portions for freezing, where it can stay for 4-6 months.

 

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