Let’s talk about delicious + nutritious, easy to make: bone broth
I fell in love with making and drinking bone broth a few winters ago It is one of the most important health building drinks that you can make for yourself. Check out the work of Weston A. Price talking about the powers of broth. You can enjoy it by the cup or make it into soup, rice or gravy.
Really, add it to anything you can think of. Most of the time, I simply drink a cup of warmed broth in the morning and it brings me to life.
Many local butchers have bones for sale by the pound, you just have to ask. The best types of bones are from animals which are grass-fed, organic and local. Purchasing them from a reliable butcher, who knows where the bones came from, is important because you are wanting the marrow, calcium and other nutrients contained within the bones. Using factory farmed animals who are pumped with antibiotics, and who are eating GMO feed (a.k.a: Corn or Soy) will pass along those unwanted contaminants into your body.
I cycle through beef, chicken and fish bones to make a great broth or stock base. Any one of these can be used in various soups, stews and rice dishes.
- 1 or 2 pounds of beef bones
- Various vegetables, cut into large chunks
- 1/2 cup of Apple Cider Vinegar
- Herbs and spices
- Salt to taste
- (optional) seaweeds, nettle, chaga or reishi
- Begin by boiling the bones in water. After 10-15 minutes, remove bones and discard liquid.
- After bones have been boiled, place bones in the oven, on a tray and roast at about 375F (190C) for 25-30 minutes
- Use a Crock Pot or big stock pot on the stove, add in enough water to cover bones completely.
- Add vegetables and skins of organic veggies, fresh onion, carrots, potatoes, garlic, etc. (Be sure to roast the fresh veggies with the bones to help add flavour to your broth.)
- You can also add some herbs for flavour or extra healing properties like stinging nettle, parsley or coriander, into the water of the stock pot. I also like to add seaweeds like dulse or wakame for a slightly salty flavour. Seaweeds have the benefits of adding calcium, iodine, thiamine and niacin to your broth. You could even experiment with Reishi and Chaga mushrooms to super charge your broth.
- Once that is all in the water (which you should add enough to fill the pot, or at least fully cover the bones and veggies), add a bit of Apple Cider Vinegar. This is important because the acidity helps to draw out the calcium, magnesium and other important minerals from the bones.
- Season as you normally would.
- If using a stove, set it to medium/low heat.
- Cook for anywhere from 24 hours to 36!
- Strain the broth and Enjoy!
- Should keep for a few days in the fridge. After broth cools completely, it can be stored in the freezer for up to 3 months.
Certified Nutritional Practitioner & Yoga Teacher
Lindsay is a Certified Nutritional Practitioner, with a passion for whole body/mind care. She believes that supporting wellness through nutrition is more than following a diet. Lindsay's years as a yoga teacher and mindfulness practitioner lead to a compassionate multi-dimensional approach to your health and wellness.