During the cold winter season there's nothing better than a warm beverage. Seattle, I know I'm preaching to the choir here.
Everyone loves a good warm cuppa joe, mate, matcha, lemon water, and yes, some delicious bone broth.
If you haven't heard of the incredible health benefits and the many wonders of bone broth, please read on.
Bone Broth is so easy and such an incredible "super food" to add to your diet to aid in several ailments, including:
Helps heal the gut and promote healthy digestion
Reduces joint pain
Fights systemic inflammation
Overcome food intolerance's and allergies
Boost immune system
Promotes strong, healthy bones
Promotes healthy hair and nail growth
and much more!
Dr. Axe's "Food is Medicine" website offers a great article and recipe on Bone Broth.
Nutrition researchers Sally Fallon and Kaayla Daniel of the Weston A. Price Foundation explain that "bone broths contain minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon, sulphur and others. They contain chondroitin sulfate and glucosamine, the compounds sold as pricey supplements to reduce inflammation, arthritis and joint pain."
Check out the rest of the article here.
If you're still curious about how to take your gut health to the next step, check out our amazing in house Kula Nutritionist, Jennifer Wesson.
We can't say enough about how incredible her work is! Jen honors each client's needs and guides people into a new realm of health.
In closing, the next time you make yourself a yummy chicken dinner, be sure to use what's left for a healing broth to keep you warm and well nourished.
With Peace & Joy to all,
Bone Broth Recipe
Taken from Nom Nom Paleo
The best broth is the one that you will drink regularly. Make whatever changes to seasoning you find agreeable.
• 2 lbs of chicken bones (assortment of leftovers or raw, fresh or frozen, cut up)
• 1 leek trimmed of dark green and chopped in half
• 2 carrots – trimmed and halved
• 1 inch of ginger, peeled and sliced
• 2-3 cloves of garlic, peeled and smashed
• 1 tsp organic apple cider vinegar
• 1 tbs of Red Boat fish sauce
• sea salt
• ground pepper
• 8 cups of water – enough to cover the bones
Slow Cooker method:
Place cut up leek and carrots in the bottom of a 6-quart slow cooker.
Place chopped up chicken bones on top of vegetables.
Add remaining ingredients and water to cover the bones.
Cook on low 6-8 hours.
Remove bones and vegetables to food waste and strain into containers and refrigerate.
Once cooled remove the solidified fat from the top if desired.
A truly healthful broth will have a jelly-like consistency once cooled.
Broth will hold in the refrigerator for a few days and freezes well.
Pressure Cooker method: Same as Slow Cooker method except cook time reduced to 40 minutes on high pressure.
Stove Top method: Place all ingredients in a stockpot or Dutch oven. Bring to a boil then reduce to a low simmer with the
lid on for 12-24 hours. How long the broth simmers will determine the intensity of flavor.