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BONE BROTH

November 30, 2016

 

Make this and drink every day help cure leaky gut syndrome, eliminate food intolerances and allergies, promote bone and joint strength and regenerate  your skin. This soup is chalk full of minerals and is very easy to digest - it promotes total body healing and can be considered a medicine. I gave this soup to my little guy as he was feeling under the weather and within a day he was completely back to his normal spunky-self. This soup was a mixture between beef and venison bones (both from organic sources) but you can use any bones you like! Think fish, beef, chicken, pork etc. Just ensure that they have been cooking for atleast 48hrs. I like to use our crockpot as well, it uses less energy and its easier to keep an eye on. For every scoop of soup, I try to replenish with an equal scoop of purified water. We keep this soup going for at least a week. Then we start again. And at $10-15/week, its nice on the wallet as nice as it is on the body.  

 

For more information on the benefits of bone broth, check out this post on Dr. Mercola's Website

 

INGREDIENTS

 

4-5 beef bones (find at grocery store)

4 large carrots, cut in quarters

4 celery stocks, cut in quarters

1 medium onion, coarsely chopped

6-7 cloves of garlic, coarsely chopped

1/2 teaspoon peppercorns

1/4 teaspoon coriander seeds

5 bay leaves

Bunch of thyme

Bunch of rosemary

Bunch of sage

 

METHOD

 

  1. Preheat oven to 400. Cover a pan with tinfoil and add the bones. Bake for 30 minutes.

  2. Remove the bones and flip. Add carrots, celery, onion and garlic to the pan. Cover with the tomato paste and cook another 30 minutes, flipping once at 15 minutes.

  3. Remove and add to your stockpot or slow cooker, ensuring you add all the bits and pieces from the pan. Cover generously with water as the vegetables tend to soak up a lot.

  4. Simmer for 24 hours.

  5. Strain through a mesh sieve and discard the vegetables, adding the bones back to the pot.

*You can continue to cook the bones for the whole week, by adding fresh clean water to the pot for every cup you remove. You can also store your strained broth in the fridge for up to a week, or freeze it as well! Drink it plain like this, or add back some vegetables and salt and pepper to make a delicious soup.

 

 

 

 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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