Bone Broth Medicinal Superfood – Healed, Healthy and Whole Kitchen

Our mothers knew it. A hot bowl of bone or chicken broth is not only soothing and nutritious, but medicinal, too.

Both contain important vitamins, minerals and amino acids that are easily absorbed into the system. The list includes calcium, magnesium, phosphorus, silicon, glucosamine, chondroiton sulfate and more. Together, these promote strong bones, reduce inflammation, fight disease,all of which help heal the gut, boost the immune system and promote optimal health.

These broths couldn’t be easier to prepare but you must use organically raised, pastured or grass-fed animals for best results. (Recipes adapted from Dr. Joseph Mercola).

 

Bone Broth
 

Ingredients

·      3-4 pounds of beef bones

·      ½ cup of raw apple cider vinegar

·      4 quarts of filetered water

·      3 celery stalks, cut in big chunks

·      3 carrots, halved

·      3 onions, cut in big chunks

·      Handful of fresh parsley, cilantro and thyme (to taste)

·      Sea or Himalayan salt

 

Preparation

·      Place bones in crockpot or pot with 4 quarts of water

·      Add vinegar

·      Allows 1 hour for vinegar to leach minerals from the bones

·      Add veggies and turn on heat

·      Bring to a boil and skim off scum

·      Reduce to simmer, cover, and let cook for 24-72 hours

·      During last 10 minutes, add in parsley, cilantro and thyme (to taste)

·      Allow broth to cool and strain it

·      Add salt to taste

·      Refrigerate – will keep 5-7 days or freeze up to 6 months

·      Use as base for soups and stews

If your crock pot only holds 2 quarts of liquid, divide the recipe in half and cook two batches.

 

Chicken Broth
 

Ingredients

·      One 3-4 pound chicken

·      2 tablespoons apple cider vinegar

·      4 quarts filtered water

·      3 celery stalks, chopped in big chunks

·      3 carrots, halved

·      1 onion, cut in big chunks

·      Handful of fresh parsely and cilantro, rosemary (to taste)

·      Sea or Himalayan salt

 

Preparation

·      Put chicken in crock pot or pot with 4 quarts of water

·      Add vinegar

·      Allow 30 minutes for vinegar to leach minerals from the bones

·      Add veggies and turn on heat

·      Bring to a boil and skim off scum

·      Reduce to a simmer, cover and let cook for 24 hours

·      During last 10 minutes, toss in parsley, cilantro, rosemary (to taste)

·      Allow broth to cool and strain it

·      Add salt to taste

·      Refrigerate – will keep for 5-7 days or freeze for up to 6 months

·      Use as base for soups and stews

If your crock pot only holds 2 quarts of liquid, divide the recipe in half and cook two batches.

 

(Please note: Do not use the information provided in this or other Healed, Healthy and Whole articles, interviews, recipes, and media assets for diagnosing or treating a health problem or disease, or prescribing yourself medication or other treatment. The content on this blog/newsletter should never be used as a substitute for speaking with your physician or health care professional about a medical problem you may be experiencing.)