Bone broth – health food’s newest trend isn’t actually new at all! Our ancestors made this traditional, nourishing, easy to digest, nutrient-dense food to power through tougher times. The key to nutrient-rich bone broth is in the quality of the ingredients. Our ancestors needed not worry about organic or free range ingredients, but these days it is a crucial element.
You can make bone broth with chicken, beef, lamb, turkey, bison, venison or fish.
Choose preferably organic or free range bones.
Benefits of bone broth:
Supports digestion and absorption
Promotes healthy gut integrity
Assists in liver detoxification
Promotes healthy hair, skin and nails
Reduces inflammation
Protects bones and joints
Boosts the immune system
Encourages healthy sleep
Boosts energy and mood
Promotes weight loss.
Chicken bone broth recipe:
Put the chicken carcasses in a pot with 4 litres of water. Add 2 tablespoons of apple cider vinegar, and vegetables of your choice such as celery, carrots, onion, garlic, and leeks. Bring to a boil. Reduce to a low-heat simmer, cover and cook for 6 to 24 hours. The longer you leave it to slow-cook, the more nutritious it is. Once cooked for desired time, strain the vegetables and bones from the broth. Add mineral rich sea salt to taste, drink as a hot beverage or use in stews, soups. Store in the fridge 5-7 days or freeze for up to 6 months.
By Nutritionist and College of Naturopathic Medicine graduate, Jacqueline Ryan.
