BONE BROTH BENEFITS & RECIPE
Here is the long promised recipe for bone broth.....
I will be very suprised if you haven't heard of bone broth. But actually bone broth goes back to ancient times, and was used for medicinal purposes throughout civilizations, including the famed "beef tea" and Bovril of the 1st world war. It has also been referred to as "Jewish penicillin" and the new alternative to Botox!
The concept is quite simple:
boiling bones, whether they be from chicken, lamb or beef (or even fish) releases a multitude of vitamins, minerals, amino acids and most importantly collagen. The more small bones/ marrow/cartilage the bones have, the richer your broth will be (eg chicken necks)..... apparently chicken heads and feet make the best broth.....
The health advantages of drinking bone broth are many, but the key ones include:
1) Repair of "leaky gut" thereby improving food sensitivity, reducing food allergies and improving immune system greatly (excellent for people with Crohn's disease, colitis, IBS, and other auto immune diseases).
2) collagen rich bone broth is excellent for "ageing gracefully". (remember, I don't use the word anti-ageing!) and gives u an amazing complexion, boosts skin, hair and nails and gives u firmer and plumper looking skin. Apparently this is the best form of collagen for skin repair, better than any gelatins or collagen tablets, and definitely better than collagen creams.
3) reduces muscle cramping due to high sodium and potassium levels
4) superb for joints and for reducing symptoms associated with all types of arthritis including osteo arthritis .
How to make it:
Get raw bones,....
Chicken, beef and lamb are all suitable.. (for example when making a leg of lamb roast)... in some places you can buy knuckle bones from the butcher...
For every 1kg of bones, you can add the following to make the broth more potent, but it's entirely optional, you can just boil the bones alone if u wish or any combination of the below:
1 onion quartered
3-4 carrots chopped
3-4 leeks chopped
3-4 celery sticks chopped, with leaves
2 bay leaves
1T whole peppercorns
1T pink / natural salt
10 Tablespoon raw organic dates vinegar khall (This is a Must, it assists greatly in extracting the minerals and collagen from the bones.... start off with 1tsp then work it up from there according to your taste)
FIRST, SOAK THE BONES IN THE KHALL DATES VINEGAR OVERNIGHT. THIS IS THE SECRET TO IT'S POTENCY...
Place everything into a large pot or pressure cooker, add enough water to cover all the ingredients, bring to a quick boil then simmer on the lowest heat for 12-24 hours. Keep topping up with water if necessary. Avoid boiling it, just simmer.
It is normal for a layer of scum or fat to collect on the surface... if it is murky, then skim it off the top and throw it away... if it is clear or golden it should be kept, and can be drunk with the broth.
When the broth is deep golden or brown in colour, and deeply flavorful (it should taste like chicken if u used chicken bones), then strain through a sieve. When cooled, the broth should become gelatinous, this is a sign of a good broth. It will liquefy when heated.
You can drink it straight away, or refrigerate up to 6 days, or freeze for up to 6 month. A cup a day is the recommended intake.
You can be creative with your additions to the bones, and add fresh herbs such as thyme, rosemary, garlic etc....
happy bone brothing!
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