Something you can do for your body when it’s cold outside or you’re not feeling well is to make Bone Broth. HOMEMADE BROTH IS DELICIOUS! MAKING BROTH RESPECTS THE DEATH OF AN ANIMAL (no waste) HOMEMADE BROTH IS A FRUGAL PRACTICE HOMEMADE BROTHS MADE WITH BONES ARE A GOOD SOURCE OF MINErALS, INCLUDING CALCIUM HOMEMADE BROTHS ARE A GOOD SOURCE OF GLYCINE which COULD HELP WITH DETOXIFICATION Homemade broth aids Digestion and heals the gut GELATIN IN HOMEMADE BROTH HELPS YOU DIGEST PROTEIN FROM MEAT AND PLANT SOURCES hOMEMADE BROTH IS AN EXCELLENT FOOD FOR THOSE RECOVERING FROM ILLNESS HOMEMADE BROTH IS A RICH SOURCE OF A VARIETY OF NUTRIENTS
Homemade Beef Broth/Stock
3-5 lbs. of bones from grass fed cows.
1/4 cup apple cider vinegar
Veggies-onions, celery, carrots, bay leaves, salt and pepper
1. Preheat the oven to 400F. Melt some ghee, or fat of choice to drizzle over the bones and vegetables for better roasting. Cook for 30-45 minutes, flipping the bones and vegetables if needed, until starting to brown. Remove from oven and cool until warm.
2. In soup pot, cover the bones with water, 1-2 inches above the bones. Add the other ingredients incl. apple cider vinegar. Wait 1 hour then bring to a low simmer and skim off any scum that comes to the surface. Simmer for 12-48 hours (three hours is the minimum for taste, but nutrition and depth of flavor will improve at the longer times).
3. Strain into a heat safe bowl, cool, and refrigerate. There will be a layer of fat on the top.
4. If your ratio of water to bones was right you should have a gelatin rich, nutritious broth. Enjoy!
Homemade Beef Broth/Stock
3-5 lbs. of bones from grass fed cows.
1/4 cup apple cider vinegar
Veggies-onions, celery, carrots, bay leaves, salt and pepper
1. Preheat the oven to 400F. Melt some ghee, or fat of choice to drizzle over the bones and vegetables for better roasting. Cook for 30-45 minutes, flipping the bones and vegetables if needed, until starting to brown. Remove from oven and cool until warm.
2. In soup pot, cover the bones with water, 1-2 inches above the bones. Add the other ingredients incl. apple cider vinegar. Wait 1 hour then bring to a low simmer and skim off any scum that comes to the surface. Simmer for 12-48 hours (three hours is the minimum for taste, but nutrition and depth of flavor will improve at the longer times).
3. Strain into a heat safe bowl, cool, and refrigerate. There will be a layer of fat on the top.
4. If your ratio of water to bones was right you should have a gelatin rich, nutritious broth. Enjoy!
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