Rejuvenating Bone Broth

Bone broth is a nutrient-rich soup that has gained popularity in recent years for its numerous health benefits!! It's a simple yet powerful concoction made by simmering bones, typically from chicken, beef, or other animals, along with water, vegetables, and herbs for an extended period of time. The result is a flavorful and nourishing elixir that is packed with essential nutrients like collagen, gelatin, amino acids, vitamins, and minerals.

One of the key benefits of bone broth is its ability to promote gut health. The collagen and gelatin in bone broth can help repair the gut lining and improve digestion, making it beneficial for those with gut-related issues such as leaky gut syndrome. Bone broth also contains amino acids like glutamine, which can help soothe and heal the gut lining.

What makes my bone broth recipe unique is the addition of various herbs and spices that enhance the flavor and boost the health benefits, incorporating the knowledge of various healing modalities. I love experimenting with different combinations of herbs and spices like turmeric, ginger, thyme, rosemary, and bay leaves to create a delicious and aromatic bone broth that is tailored to my taste preferences and health goals.

Turmeric and ginger are known for their anti-inflammatory properties, which can help reduce inflammation in the body and support overall health. Thyme and rosemary are both rich in antioxidants, which can help fight against free radicals and support a healthy immune system. Bay leaves add a unique depth of flavor and have been associated with numerous health benefits, including digestive support and anti-inflammatory properties.

Incorporating these herbs and spices into my bone broth recipe enhances the flavor and amplifies the health benefits. It's important to note that using organic, high-quality bones and fresh herbs and spices can further enhance the nutritional value and taste of the bone broth!!

So, the next time you're simmering a batch of bone broth, don't be afraid to get creative with herbs and spices to make it uniquely your own. Experiment with different combinations and find what works best for your taste buds and health goals. Your body and taste buds will thank you for it!

A quick and easy way to add deep richness to your bone broth: Don’t skip the step of roasting your bones and vegetables!

After blanching the bones in hot water, transfer to a baking sheet and roast on high until you see golden brown coloring on the bones.

Ingredients:

4-6 Pounds of Beef Bones (recommend Marrow Bone and Knuckle for the deepest flavor)

1 celery root- diced into 2” cubes

2 Turmeric roots- (fresh), approximately 1-2” in size

1-2 Ginger Roots (fresh), approximately 4”-6” in size

1 Parsnip Root (fresh)

1 Whole Onion (can be omitted for Auto-Immune protocol diets)

4 Whole garlic cloves (can be omitted for Auto-Immune protocol diets)

2 Leeks (roughly chopped)

6-10 Kaffir Lime Leaves (whole)

1 bunch of parsley (fresh)

1 bunch of cilantro (fresh)

1 Chayote- diced into 2” cubes

2-3 Carrots- *optional* diced into 2” cubes

1/4 cup Apple Cider Vinegar

3-4 Bay Leaves

3 Celery Stalks *optional* diced into 2” cubes

Salt & Pepper to Taste (don’t skip on the pepper to help balance the Turmeric Root)

Optional Add-Ons for Spices:

Star Anise (3-4 whole)

Cumin Seed (2 tsp)

Fennel Seed  (2tsp)

Cloves (whole) (1tsp)

Thyme (4-5 sprigs)

Rosemary (2-3 sprigs)

Directions:

1). Preheat your oven to 450°. Place the bones into a large pot and just cover with water, allow to boil for 15-20 minutes.

2). Take your chopped vegetables (excluding the Cilantro and Parsley) and lay them on a flat baking sheet. Roast in the oven until brown and just about to char (approximately 35-40 minutes depending on your oven). Remove from the oven when finished.

3). Strain the bones from the large pot. If you are using the same pot for the bone broth make sure to wash it.

4). Place the bones on a flat baking tray and roast in the oven until brown and just about to char (approximately 35-40 minutes depending on your oven).

5). Using a 15-20 quart pot, place the bones first followed by the vegetables and apple cider vinegar. Fill the pot completely with water and bring it to a boil.

6). Toast your spices in a pan while the water is coming to a boil and then add them to your pot.

7). Once the water has reached a boil, lower the flame to a very low simmer (you’ll want to see gentle small bubbles continuously over the course of the 48 hours) and cover the pot.

8). After 6-7 hours test the vegetables for softness and remove them from the pot if they are ready. Vegetables can be added in later per serving OR can be reserved for another dish! If you need to add water to the pot to keep the bones covered, you can add the water in increments throughout the simmering phase.

9). Add the full bunches of parsley and cilantro to the pot, leaving it covered.

10). After 48 hours on the stove, use a strainer to remove the bones from the broth. Filter the broth twice using a strainer and cheesecloth.

11). Serve and enjoy! Season with salt and pepper to taste, or add a squeeze of fresh lemon. Bone broth can be stored in the freezer (up to 12 months) OR in the fridge (recommended for 4-5 days).