Bone broth is a wonderfully healing food and is both inexpensive and easy to make. It contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals.
The gelatin found in bone broth attracts and holds liquids, including digestive juices, thereby “healing and sealing your gut” and supporting proper digestion. Not only is bone broth great for digestion, it also inhibits cold and flu viruses, and contains anti-inflammatory amino acids such as glycine, proline, and arginine.
Some other benefits of bone broth include healthier hair, skin, nails and bones, reduced joint pain, and even improved sleep.
- 2 lbs (900 grams) or more of pasture raised, grass-fed, organic beef bones
- 1 medium Carrot, peeled and roughly chopped
- *1 medium onion, chopped
- 1 celery rib, chopped
- *3-5 garlic cloves, peeled and roughly chopped
- 1 tbsp (14.8 ml) apple cider vinegar
- Sea salt & black pepper to taste
- Roast the bones at 400 degrees for one hour
- Place the bones in a large slow cooker (should fill up about ¾ of the slow cooker)
- Peel and cut the vegetables and garlic
- Fill the slow cooker with filtered water, just enough to cover the bones.
- Season with a generous amount of sea salt
- Add 1-2 Tbsp of apple cider vinegar
- Set the slow cooker on low and cook for 18-24 hours
- Strain the broth through a strainer lined with cheesecloth and cool.
- Broth should gelatinize and have a layer of fat on top when cool
- Use the fat for sautéing vegetables if you like or just skim it off and discard it.
- Drink broth on its own, use it as a soup base, a braising liquid, or add it to sautéed veggies for extra flavor & nutrition.
* If you have IBS or are following a low FODMAP diet, omit the onion and garlic.