There is a major trend happening in the natural health industry with a growing interest in probiotics, digestive bitters, fermented foods, and broths. Rather than being a new, passing fad, it's more of a revival of ancient wisdom that collectively works towards digestive health, and subsequently, immune health. The experts are now confirming what your great-great-grandparents probably already practiced, but was lost along the way. Scientific research is backing the long-understood idea that the majority of our immune system, about 70%, is located in the gut. So it makes sense to bring beneficial probiotics, fermented foods, and nutritious liquids into our diets and supplementation.
Bone Broth is incredibly nutrient-dense, easy to digest, rich in flavor, and boosts healing. It is best made from the bones of natural, ethically raised animals; such as organic chicken, beef, and pork. From there you want to add organic vegetables, seaweed, a splash of Apple Cider Vinegar, and bring to a simmer over the course of 24-48 hrs. Over the slow cooking process, the bones and ligaments release healing compounds like collagen, proline, glycine, glutamine, and a plethora of minerals. Some extra added benefits of bone broth include joint support, better digestion support through normalizing stomach acids, improved hydration, a source of collagen for skin health, minerals, and immune system support.
Besides doing wonders for you nutritionally, it also tastes much better than store-bought broths and saves you money in the end, with very little effort on your part. Consume on a regular basis and take note - you may find you feel an improvement in your well-being and experience sickness less, so drink up! Here is an easy recipe to get you started:
Ingredients:
- 3-4 lbs of mixed beef (or chicken) bones
- 2 medium carrots
- 3 celery stalks
- 2 medium onions
- 2 Tablespoons apple cider vinegar
- 1 bay leaf
- 10-12 cups water
Instructions:
- Combine all ingredients in slow-cooker
- Turn slow cooker on low and cook 8-24 hours
- Strain the broth and discard solid ingredients.
- Pour broth into jars and store in the fridge.
* You can also freeze, but make sure to use freezer-safe glass.
* Broth keeps in the fridge for 3-4 days, and can be stored in the freezer for up to 1 year.
* Serves 3 to 4 Cups
