Detox with bone broth

November 20, 2016

We won't be serving this at CRJR but we're serving it in our house in NY this week, as the first snow falls. I love it when I’m ahead of the curve, the satisfaction of saying “I knew about that years ago!” Suddenly bone broth is everywhere. The real satisfaction is knowing that these ancient healing remedies are being revived. Now that fall is here, cold raw foods and juices just do not have the same appeal. Yet as the weather changes sometimes it feels like we need a reset.   How about a bone broth fast for a day or two?

 

Here are a few reasons why:

  • soothes and heals the digestive system and intestinal wall lining,

  • contains glucosamine and chondroitin, good for your joints

  • collagen and gelatin nourish your skin, hair and nails                  

  • easily absorbable minerals for strong bones

  • bone marrow strengthens the immune system

  • glycine for liver support, neutralizing toxins, better sleep, improved memory

 

How to make it:

  • Get a few pounds of bones or use bones left from chicken or other meat you’ve cooked.

  • If the bones are raw, rub them with olive oil and roast them in the oven (350) for about ½ hour

  • Put in crock pot with water on low or big pot of water on the back burner.

  • Add 2 T. vinegar (I like apple cider), vegetable scraps, herbs and sea salt (whatever you have around) 

  • Gently simmer for 24-72 hours, longer for bigger bones.

 

What makes bone broth different from regular stock? Long cooking time and vinegar.

 

Other suggestions:

  • cool in refrigerator so the fat solidifies on top and is easy to remove

  • mixing different types of bones works fine

  • skim off any foam that rises to the surface

  • best to use bone from animals raised naturally, organic, grass fed, etc if possible

  • Drink it straight or use in soups, stews and other dishes.

 

 

Before I eat it I like to add a little miso, another wonderful super food for your gut and immune system, alkalizing and balancing. Don’t cook the miso, you don’t want to kill the friendly bacteria in this living food.

 

 

 

 

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