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.