Wonderfully Healthy Bone Broth

Broth making

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Different Lifestyles

Hello to everyone, I hope your day is going great. Below you will find a wonderful bone broth recipe that will help put you on the right track to healing from the inside out. There are lots of diets, fads and programs out there to help people eat healthy. People identify themselves into these groups such as Vegan, Vegetarian, Ketogenic, Paleo, Atkins, South Beacher, or a Zone person; there are lots of places to look for things suitable for your situation. While I do not call myself by any of these names, I would say that I look at and relate more to the Paleo, Ketogenic and Vegan meals and lifestyle. Each of these has foods I can’t eat, but I adapt what I can from each one. These seem to be the simpler groups to use as they each have some major allergens already removed so I have only to adjust a small portion of things and some recipes I can use as is. One of the websites I found to be very good for recipes and help topics is https://paleoleap.com/ be sure to check out the topic index for some good information on allergies and healing your body.

My Take on Things

I do eat meat, but do not agree with the way they are raised and slaughtered. I also eat vegetables, and herbs, and don’t agree with the way things are done with them either, but people need to eat. Some people complain about the cruelty to animals and that is your right, just not here please and if you must, and some will, please do it respectfully. You want to complain about it, take it to the local, state or federal levels and complain to the lawmakers and get your opinions really heard, make a difference in the world. Go on fb start petitions to get your voice counted. Websites and blogs for people to learn and try to better themselves are not really the place for it. But if people want we could always do a post designed just for this topic. Save the animals, destroy our earth instead. As for plants, I could say the same thing, save a plants and earth, kill an animal. I’ve heard it from both sides. Plants are living things beneficial to our earth, but think about where a lot of food poisoning, salmonella, listeria and such are coming from, not just the animals, but fruits and vegetables that aren’t taken care of, or the chemicals they put on them. I’ve seen so many food recalls from this it is outrageous and only ONE meat related recall. The argument works for both groups and my response is the same. Take higher up, be heard. Open a farm and raise animals to sell free of hormones and fed only grass, grow farms with fruits and vegetables free of pesticides and help out people Fish is the same, people are ruining our waterways by not caring and it is hurting the animals living in there. If I could and had the money, I would raise a garden and donate to homeless shelters and food banks.

Benefits to your health

As far as meat goes, there are benefits from eating them. Gelatin is needed for our bodies to be healthy and the good gelatin comes from animal parts, the skin, bones and tissues. Back in the caveman days they ate everything on the animals, they used every part to survive. The best comes from animals that were raised on grass with no hormones. Pretty much unless you raise them yourself it will be hard to find out for sure. Gelatin comes from collagen and our bodies need both. Gelatin is low in calories and contains no carbs or fats, so it is very healthy for you. I have read and been told by butchers that the most collagen will be found in the joint bones of animals, but it is found in all bones. People that are on a Vegetarian diet or that don’t eat meat are missing out on the healthy benefits that come from gelatin and while they can still get it in vegetable gelatin, most don’t and are missing many minerals and vitamins our bodies need to be healthy. For a good explanation on what collagen and gelatin are https://paleoleap.com/all-abou… has excellent articles of reviews and evidence to back up what they are saying. Plus there are some yummy recipes for gelatin.

How gelatin can help you

Gelatin will help your overall health in many ways. It aids in a wide range of things from repairing the lining of the stomach to promote a healthy gut to improving your sleep. Broth made from these animals usually, beef or chicken. For allergy sufferers this is a big help.

Broth, whether chicken or beef will truly be beneficial, aids in boosting the immune system, helps with leaky gut and other digestive issues. Plus chicken soup is said to help ease your cold or flu. Just drink a glass or two a day. Try my Egg Drop Soup recipe with the homemade chicken broth.

Gelatin has many wonderful benefits on its own from head to toe. It helps improve sleep, eases joint pain, helps remove that nasty ole brain fog, improves skin, hair and nails. It also promotes a healthy heart and creates strong bones. Two sites that I have found are Great Lakes and Vital Protein. I have not personally checked them out, but I have read thru lots of reviews and these two come up most. People do seem to prefer Great Lakes more.

Allergy to Gelatin is very rare, but anything is possible to cause a reaction. So when trying anything new, if you experience anything out of the ordinary for you, like breathing issues, dizziness or hives, please seek emergency help right away.

If you do find out you have a problem with cow gelatin, there is fish-based or vegetarian gelatin. I have not personally tried these, but have seen them listed on Amazons website.

beef marrow bone
beef marrow bone

With either the beef or the chicken, you can use raw meat or you can use leftovers from dinner. I have taken the meat of the bone to serve it, let the bones cool and then stick them in the freezer in bags for my broth. Have a turkey or roasted a chicken and not sure what to do with the carcass, throw it in a pot add the rest and make a wonderful soup or wrap well and freeze until you can make it. This is one tip to use leftovers and scraps to help save on your grocery budget.

Beef Broth Total Time: up to 48 hours

INGREDIENTS:

  • 4 pounds beef bones with a few joint pieces if possible
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 medium onions, peel on, sliced in half lengthwise and quartered
  • 3-4 garlic cloves, peel on and smashed
  • 1 teaspoon Sea salt
  • 1 teaspoon peppercorns whole
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 5-6 sprigs parsley
  • ¼ cup *ACV (Apple Cider Vinegar)
  • *(could try lemon juice if you can’t have this)
  • 2-3 tsp gelatin (optional for added boost)
  • As much cold water as needed to keep everything covered

Add these to the chicken broth

· 3 sprigs rosemary

· ½ tsp marjoram

DIRECTIONS:

Before you make this wonderful broth, bake your bones in the oven. 425 degrees and bake until they are good and done, to the point you think they are overdone. This gives them more flavor and brings out more gelatin as you boil them later. You want them to be brown and caramelized, this adds more flavor and gives the broth a deeper brown color. When they are done, add water to the pan and scrap up all the caramelized scraps too. It’s not going to hurt anything, because you will strain the broth at the end.

Place all ingredients in a Lg capacity crock-pot or a big pot on the stove. Add in water.

Bring to a boil over high; reduce and simmer gently, remove the fat that rises to the surface occasionally.

Simmer for 24 hours. The longer it simmers the more gelatin that is pulled from it.

After the time you want to wait, remove from heat and allow to cool.

Discard the food and bones and strain remainder in a bowl through a colander, can use cheesecloth to get a clearer broth. Let stock cool to room temperature, cover and chill.

Use in about a week or freeze up to 3 months.

Some people just say that the vegetables take on a funny kind of bitter taste if they are cooked the full amount of time, If it tastes off to you, next time, put veggies in about 1/2 way through your cooking time. I personally like it with everything thrown in together at the start. At about 12 (6 if using crock pot) hours or so add the rest of the ingredients to the pot and any more water that’s needed and continue cooking.

I found this tip at bon appetit “Cool it as quickly and efficiently as possible, “Once you’ve strained out the bones, she recommends adding ice and transferring it to a shallow and wide container, where it will lose heat more rapidly. Don’t worry about the ice diluting the broth; it’s so intensely flavored (you did roast the bones and simmer them for a heck of a long time, right?) that a few cups of cubes won’t drastically impact the flavor. To read more please to their website where they have this and 5 more tips for making bone broth plus many more wonderful broth recipes.

FINAL TIP

Beef bone broth is one of the most healing foods you can consume. When you can’t wait the 24 up to 48 hours, you can always purchase high-quality broth from a health food store.

I have been making this for a while now, and I have found that you don’t necessarily have to use your fresh ingredients from the fridge. Instead, here is what I do; when I was cooking this for the first time I put all the ingredients into freezer bags and marked how full each was. Then take the ends of carrots and the peels, the pieces of celery that you would throw away and the ends of the onions and store them in a freezer bag. I use one for each carrot, celery, onions and a bag for chicken bones and for beef bones. Knowing how full the bags need to be to make my broth, and when they are full, just dump into a pot and make more makes it a lot easier than having to cut everything up. This also helped the first couple times because I like more celery in mine, so I just make sure I fill it above my mark before I make it. I also like more garlic so I add more to mine. You can play around with the vegetables how you like; this is just what works for me and makes a good broth. I also make a chicken broth the same way except I add the last 2 items to the recipe above. Just remember, the longer you cook it, the more it will pull the gelatin from the bones. Although chicken and turkey bones are smaller and more fragile and don’t require as long to cook. This is where I usually add the gelatin listed above more than with the beef.

Written By

Lynda Y

I am the mother of 4 grown children that I am proud of and 6 beautiful grandchildren. I have the love and support of my wonderful soulmate Brian. He stands by me no matter how hard I am to handle and for that I am eternally grateful. With his encouragement and support it has pushed me to want to do better and has encouraged me in my writing and wanting to help others. I am a beginning blogger on allergies and a product reviewer. I write my blog because when I was diagnosed with allergies, I had no help on what I was to do. I want this to be a place people can discuss and learn together how to ease the burden of the allergy seasons, whether it is seasonal, indoor, outdoor or food and lucky me, I have some of each. I love the 80's, gardening, crafts and cooking. I enjoy DIY projects and taking things that others would throw out and making useful again. I enjoy going to the beach and relaxing or camping in the woods. I love the great outdoors, football and most of all I LOVE and am very PROUD of our US MILITARY men and women.

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