Monday, June 1, 2015

Nothing but Bone Broth

I didn't plan on doing absolutely nothing this weekend, but had no choice because of the discomfort I have been experiencing post egg retrieval. I took today off work to recover fully and am finally feeling and looking much more like myself. Phew. 

So this weekend was full of nothing, but I did muster enough energy to make my first batch of bone broth. I had planned on making it prior to retrieval, but life happens.  

I ordered a plethora of goodies from Green Meadow Farms including a bag of raw grass-fed beef bones with the intention of making my first batch of bone broth. 

I had heard of bone broth in the past, but haven't really thought much of it.  I actually hate bones.  I will not eat meat from a bone.  I know it was once attached to a bone, but I just cant eat it that way.  I know I am a bit crazy.  So, bone broth was not something that interested me.  That was until my acupuncturist made one nutritional recommendation to me which was adding bone broth to my diet for both its nutritional benefits and warming my QI and blood from the inside out.

The benefits of bone broth are endless but include gut healing, immune support, energy, inflammation reduction, skin health, joint health, digestion and the list goes on. Bone broth is chock full of calcium and magnesium.  It is also full of the amino acids, proline and glycine. Proline and glycine are very important in a variety of things such as DNA synthesis, gut healing and blood sugar regulation among other things. 

So ya, a lot of benefits.  How could I not give it a try? Bones and all.  

Here is the recipe I used. I adapted it from a recipe given to me by my acupuncturist. 

Beef Bone Broth

2.5 lbs of grass-fed beef bones
1/4 cup raw apple cider vinegar
water to cover bones (about 3 quarts)
1 Tbsp peppercorns
4 celery stalks chopped
4 carrots chopped 
1/2 onion with skin on 

1.  Roast bones for 30 minutes at 350 degrees
2.  Place bones in a stock pot, cover with water and vinegar.  Soak the bones in this mixture for 30 minutes. 
3.  Add celery, carrots and onion.  Bring to a boil. 
4.  Skim foam from the top and dispose
5.  Add peppercorn
6.  Reduce heat to a low, low simmer for 36 hours (I transferred from the stock pot to the crockpot at night)
7.  Add parsley 30 minutes before finished
8.  Strain through a mesh strainer or cheese cloth
9.  Store in mason jars for enjoyment over the next 7 days 

Once the mixture is cooled there will be a layer of fat (if from grass-fed bones this is healthy for you)  You can either leave it or pull it off.  I personally pulled it off and kept it in a separate container for cooking.  

Drink up!

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