This morning I started my day with a steaming bowl of homemade beef broth. Delicious!
The broth was seasoned with my homemade saurkraut, my own garlic scape powder, and a pinch of sea salt. I have to admit that I did have a coffee, although it was bulletproof coffee which means it had healthy fats added to it in the form of ghee and coconut oil.
I admit that I’m not perfect which is the starting point for my blog. ANY positive dietary change we make is going to help us improve our health, so even starting with just one thing is going to make a positive difference!
For that one thing you might choose to:
- Eat bone broth for breakfast
- Cut out refined sugar
- Cut out gluten
- Eat more fresh greens (organic if possible)
- Eat a wider range of colours of fresh vegetables (again organic if possible)
I wanted to keep this first post short and sweet, however, I invite you to email me personally with questions or suggestions for future blogs to: sue@clintondentistry.com I have also included a recipe below for making bone broth. I look forward to hearing your feedback and suggestions!
Sue Clinton
RN, RHN
Certified GAPS Practitioner
Greater Kingston Weston A. Price Foundation Chapter Leader
Instructions for Making Bone Broth
Step #1: Place bones (fresh, frozen, or roasted) into a large stock pot or crock pot and cover with cold filtered water. Make sure all the bones are covered, but still leave plenty of room for water to boil. Add coarsely chopped onion, carrots, and celery stalks to the pot. (TIP: I save raw vegetable scraps from previous meal preparations and freeze them until I am ready to make broth!)
Step #2: Add two tablespoons of an acidic substance (eg. apple cider vinegar, wine, or lemon juice) to the water prior to cooking. The acid will help draw out important nutrients from the bones.
Step #3:
Heat slowly, gradually bringing to a boil and then reduce heat to a simmer. If using a crock pot start on high and reduce to low once boiling. Skim off any scum that floats to the top.
Step #4: Cook long and slow. Cook chicken bones for at least 6 to 24 hours (up to 48 hours). Beef bones can cook for 12 to 48 hours (and even up to 72 hours). A long and slow cooking time is necessary in order to fully extract the nutrients in and around the bones. You may need to add additional hot water as the broth simmers to keep the bones covered.
Step #5:
Add additional vegetables and/or seasonings such as sea salt, pepper, herbs and peeled garlic cloves to the pot 1-2 hours before finishing. (Optional) Add a bunch of fresh parsley 10-15 minutes before removing from heat.
Step #6: Once broth is ready, remove from heat and allow broth to cool enough so you can handle the pot. Remove the solids, strain through a fine mesh strainer, and reserve the broth. Scoop out any soft remaining bone marrow and add to the broth and if there was meat on the bones, you can pick this out to use in a soup.
Step #7: Consume broth within 5-7 days or freeze for later use. Bone Broth can be safely frozen for several months.
Enjoy!