I had a small concern because I had a pot of bone broth on the stove and the smell was pretty strong. I called my realtor to give her a heads up. She called me back after speaking to the girl’s realtor and it turns out it was a major bonus.
The girl’s family was from Italy and she grew up on traditional foods made from scratch, bone broth being one of them. She ended up buying my house and later told me that as soon as she walked in my house and smelled the bone broth she had a good feeling about the house. I’m sure the smell evoked memories of her family and childhood.
I’m not sharing this as a tip to help you sell your house. This would probably backfire more often than not and in most cases fresh baked chocolate chip cookies will be a better strategy.
My point is that bone broth is a very special food and just the smell alone is soothing for many of us that have experienced its great benefits.
Bone broth is one of the most nourishing and healing foods you can give your body. It’s packed with nutrients such as gelatin, glycine, collagen, calcium, magnesium, potassium, and trace minerals.
- Heals your gut – collagen creates the tissue in your gut lining
- Helps detox your liver & digestive system – glycine is a precursor to glutathione, your body’s most powerful antioxidant and detoxifying agent
- Improves energy – loaded with glycine, it helps usher nutrients into your cells to be used for energy. Glycine also builds muscle and controls blood sugar
- Boosts immunity – increases your beneficial gut bacteria, which increases immunity
- Improves sleep & cognition – the amino acids support growth of neurotransmitters and hormones
I’m starting to see more brands of bone broth being sold in stores but if you’re able I highly recommend making your own.
- 4 pounds grass fed beef bones with marrow
- 64 oz grass fed beef stock + enough filtered water to cover bones and vegetables
- 4 carrots, rough chopped
- 4 celery stalks, rough chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 2 tbsp organic apple cider vinegar
- 4 dried shiitake mushrooms
- 1 cinnamon stick
- 1 tbsp cloves
- 1 tbsp ginger root or powder
- 1 tbsp turmeric root or powder
- 1 tsp kosher salt
- 1 tsp whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 sprigs oregano
- 1-2 sprigs rosemary
- 5-6 sprigs parsley
- Place the bones in a large crock pot with grass fed beef broth or water and add enough water to cover everything
- Add carrot, celery, onion, garlic cloves, ACV, shiitake mushrooms, cinnamon stick, cloves, ginger root, turmeric root, salt, peppercorns, and bay leaves
- Bring to a boil and then simmer for 24-48 hours with lid on. Skim off brown scum and fat that rises to the surface
- Add water as needed to keep bones covered
- Add thyme, oregano, rosemary, and parsley in the last 4 hours
- Pickout the bones and throw away and strain the broth through a fine mesh sieve, pressing on veggies to get all the broth out
- Refrigerate overnight. The fat will solidify on top and you can either throw it out or use it to cook with. (Only use the fat if using grass fed bones and do not eat if from conventional beef bones because it will be full of toxins)
I add a lot of different herbs because they are loaded with antioxidants and polyphenols. These are optional but adding these herbs will make your bone brotheven more healing and anti-inflammatory.
Consume within a week or freeze. Bone broth does take some effort to make and it is so worth it. It just started getting cold where I live and a fresh pot of bone broth is calling my name.