A Nourishing Superfood --Your Grandma Was Right--Bone Broth

I just want to tell you how to make nourishing, mineral-rich bone broth and why you should be incorporating it into your daily diet. Seriously, bone broth is the cheapest super-food on the planet! Not only is it an excellent source of calcium, and other minerals, it is rich in gelatin, which helps to heal the gut and help with intestinal disorders such as Crohn’s disease and ulcerative colitis. 
Other benefits of bone broth include:

• Improves joint health – by reducing inflammation and symptoms of arthritis (thanks to the glucosamine and chondroitin)
• Minimises cellulite – the collagen in the broth helps to reinforce the collagen layers in our body.
• Like fermented foods, broth can improve immunity and help to prevent or shorten colds and flus, as well as helping to alleviate asthma, allergies and arthritis
• Glycine, an amino acid in broth, helps to aid in muscle recovery, and improve digestion by increasing stomach acid secretion, which is required for the proper breakdown and hence absorption of foods 
• Gelatin can also improve skin and nails, aid sleep, and help reduce sugar cravings. 
• Bone broth is a great source of easily absorbable minerals, including – calcium, magnesium, phosphorus, silicon and sulphur.
• Broth can boost detoxification, thanks to the potassium and glycine content (as well as the nourishing effect it has on the gut, which will help with elimination of toxic waste products via poop. 

To get started, you first need  a slow-cooker.  Now in your slow cooker (the bigger the better; or in a stock pot if you don’t have a slow-cooker), add the following :

• ½-1kg bones from organic, grass fed, free-range animals 
• 2 organic celery stalks, chopped
• 2 organic carrots, chopped
• 6 small cloves organic garlic, smashed (this is important to do BEFORE chopping to release the beneficial phytochemicals (P.S: “Phyto” = “plant”.)
• 1 organic onion, chopped
• Sprigs of fresh herbs – rosemary, thyme and sage.
• Kelp or other sea vegetable for trace minerals that are hard to otherwise find, such as iodine 
• Sea salt and black pepper to taste
• ¼ cup organic apple cider vinegar (this is essential for drawing the minerals out of the bones)
• Filtered water – enough to cover everything 

Method

1. Throw everything in the pot. Cover. Cook on low (simmering) for around 20 hrs
2. Allow to cool and then strain* off the liquid (including the fat) into glass storage containers. Refrigerate. A really good broth will go like jelly, however I have thus far only managed to do this with beef bones, unless I add chicken feet to chicken broth. And yes, it kind of looks like a witches brew with chicken feet in it
3. When it cools, it should form a layer of fat on top – keep this on there until you want to use the broth, as it helps to seal in freshness. When you chip it off, store it aside to use as a healthy cooking fat

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