silvergoldmagazine.ca
WELL-BEING
Winter: SOUP IT UP!
The many benefits of Bone Broth
Bone broth has been used for thousands of years to promote
good health. Chicken soup is not just good for the soul!
Simmering the bones for hours causes them to release healing
compounds like collagen, proline, glycine and glutamine (all
which contain enough power to transform health), easily
absorbed minerals (calcium, magnesium, phosphorus, silicon,
sulphur), and many healing amino acids.
Most effective when taken first thing, on an empty stomach
(not imperative, but best), bone broth helps with:
• Overcoming food intolerances and allergies
• Improves joint health
• Reduces cellulite
• Boosts immune system
• Reduces inflammation, arthritis and joint pain
• Clears up respiratory system
• Improves digestion
• Aids in healing IBS, cohn’s, colitis and acid reflux
• Promotes probiotic balance and growth
• Increases collagen, reducing appearance of wrinkles
• Soothes gut lining improving leaky gut syndrome
(gas, bloating, headaches, fatigue, thyroid issues)
• Helps detoxify the body of chemicals and acts as antioxidant
• Improves sleep and memory performance
• Helps regenerate cartilage and heal joints
Most store-bought broth at the supermarket today is not
“real”, plus contains MSG which is really a neurotoxin. If you
want to spend the 30 minutes it takes to get one huge pot
going, try the recipe here and reap the benefits of a nutritionpacked breakfast or snack!•
*
Bone Broth for Breakfast *
• About 8 beef marrow bones (preferably from an
organically-raised animal)
• 3 ribs celery, roughly chopped
• 3 large carrots, roughly chopped
• 4 medium yellow onions, outer skins peeled off and halved
• 1 large bunch of Italian parsley
• 1 large bunch of cilantro
• 2 tablespoons apple cider vinegar
Directions
Place marrow bones in a large stock pot and add 4 liters of cold
water. Add all ingredients and bring to a boil.
Within 20 minutes of boil you’ll notice some impurities float to
the surface – remove these using a fine mesh strainer.
Allow to simmer uncovered for 6 hours on low, then cover
and simmer very slowly for an additional 2 hours, for optimal
extraction of nutrients.
Use a strainer to scoop out solids out of the broth, using
a spatula to squeeze out as much liquid goodness from the
overcooked vegetables.
Note: Allow vegetables to cool before placing in green bin pale!
Transfer your nutrient-rich bone broth to air-tight containers
and store in the refrigerator. Next day, scoop out some of the fat
lining the top of the pot (not all of it! It’s all good stuff!).
IMPORTANT! When reheating for
consumption, do not microwave your bone
broth as this will eliminate many nutrients!
Simply serve in a small pot and gradually
heat to desired drinking temperature.
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