Once again, what once was in fashion always seems to come back again. I’m not talking about big hair or shoulder pads (thank goodness!) but old traditional methods of healing. With all of our modern advances, it just seems that the most ancient and basics ways to heal always end up coming back as the “latest” trend.
Right now, Bone Broth is being touted as the new healing miracle. Your grandmother would agree. Got a cold? Sick? Grandma would be in the kitchen cooking up a batch of homemade chicken soup to get you better.
Bone broth is essentially the same as chicken soup, but cooked for a much longer period of time. It’s that missing link to the “food” so many people eat today in our grab and go society. Bone broth actually nourishes the body with the nutrients that are missing in most people’s diet. Bone Broth has more nutritional value than your average multivitamin and is an excellent source of minerals like calcium, phosphorous, magnesium and potassium. Even better, your body absorbs it like a sponge.
Is it just for a cold, though? Think again as Bone Broth:
Fights inflammation
Reduces joint pain
Fights infections such as colds and flu
Heals leaky gut
Helps with bone formation
Helps with digestion
Helps improve skin, hair and nails
It all comes from the combination of super nutrients from the vegetables and the bones of the chicken. It’s super easy, too. I find it easiest to use a crock pot:
Ingredients:
1 organic whole chicken
4 quarts filtered water
1/2 cup raw apple cider vinegar
3 celery stalks, halved
3 carrots, halved
3 onions, quartered
Handful of fresh parsley
Sea salt
Directions:
Place all ingredients in pot or crock pot. Add more water if necessary until it covers the chicken. Bring to a boil. Skim the scum from the top and discard. Then turn to low and cook for 1 or 2 hours until meat falls off bones. Remove meat and leave the bones in. Set aside chicken meat for later or a different use/meal. Cook for another 10 hours to 72 hours (the longer the better).
During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals. Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews.
Oftentimes, I will dip in with mug-fulls while it is cooking. This is particularly soothing and healing in the cooler months.
All material in this newsletter is provided for information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this publication;instead readers should consult appropriate health professionals on any matter relating to their health and well-being. The information provided has not been approved the Food & Drug Administration and is not intended to diagnose, treat, cure, or prevent any illness or disease.
