Chicken Soup isn’t just good for the soul…

For many years there have been foods like cultured dairy and fermented foods that have been touted for their health benefits. But now there is a common healing food that is now being recognized for it’s multitude of health benefits – Bone Broth.

Did you know that Bone Broth is sometimes called “Nature’s Multivitamin”? Why? Because the benefits of this healing food literally benefit every part of the body.

• aids in healing leaky gut, IBS, Crohn’s disease, colitis, acid reflux
• strengthens immune system
• aids in overcoming food sensitivities and allergies
• improves joint health – arthritis
• reduces cellulite
• fights colds and flu
• improves detoxification
• increases metabolism
• maintains healthy skin

Bone broth or stock was a way our ancestors used every part of an animal. The parts of an animal that can’t be eaten directly can be simmered for many hours. This simmering causes the bones and ligaments to release healing compounds like collagen, glycine and glutamine that have the power to transform your health. Minerals are then in a form that your body can easily absorb. 

Are the store-bought broth or stock just as good for you? No. Most are not REAL! Companies use lab-produced meat flavors in bouillon cubes, soup and sauce mixes. Also, manufacturers use monosodium glutamate (MSG), which is recognized as a meat flavor but in reality is a neurotoxin.

So if you want real bone broth with all the real benefits, you can make your own at home by using the recipe below from Sanoviv Medical Institute. Make sure you get grass-fed bones with no hormones from local farmers.

Basic Bone-Building Stock

Ingredients (for a large batch)

• 3-4 pounds of organic meat bones (poultry necks, backs and feet or beef marrow and knuckle bones)
• 5-6 quarts of filtered water, or more as needed
• ¼ cup raw apple cider vinegar
• 2 bay leaves
• 2 onions, coarsely chopped
• 3 organic carrots, unpeeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 2 teaspoons black peppercorns
• 1 bunch of fresh organic parsley

Directions:

1. Place the bones in a large stock pot with water and vinegar. Let stand for one hour.
2. Cover and bring to a boil over medium heat.
3. Reduce heat to medium-low to keep the stock gently bubbling. Skim off any scum that rises to the top during the first 30 minutes.
4. Add all other ingredients except for the parsley.
5. At this point, you may transfer the stock to a crock pot or simmer covered for 8-10 hours and up to 72 hours if desired (no longer than 72 hours).
6. At the end of the simmer cycle, uncover and simmer one hour longer until liquid is reduced to about 4 quarts. Add parsley during the last 10 minutes.
7. Cool completely and strain to remove the bones and vegetables.
8. Continue to cool in the refrigerator and remove the congealed fat that rises to the top.
9. Place in Mason Jars leaving 2” of space at the top. Place in freezer but do NOT tighten the lids (leave lids loose until frozen to accommodate for expansion). You can also fill an ice cube tray with the stock for smaller portions to put in soups and sauces. You can also use it in your rice instead of water. It gives it such great flavor.
10. ENJOY!