Nourishing Bone Broth

Ingredients:

• Grass-fed and finished beef bones (a mix of marrow bones, knuckles, and joints give different nutrient profiles)

  • Marrow bones are rich in healthy fats and collagen, creating a silky texture.

  • Knuckle and joint bones contain more gelatin, giving the broth a thicker, more gelatinous consistency.

  • Meaty bones add flavor and additional protein.

• 2-3 bay leaves

• 1 Tbsp of mineral salt (celtic sea salt or Real Salt)

• 1 Tbsp of apple cider vinegar

• Optional additions: Onion (cut in half), a few carrots, garlic cloves, and celery stalks (all organic)

 

Instructions:

1. Roast the Bones: Preheat your oven to 400°F. Place the bones on a parchment-lined baking sheet and roast for about 1 hour. Roasting enhances the flavor and color of the broth, giving it a richer, deeper taste.

2. Prepare the Broth Base: Transfer the roasted bones to a large crockpot and cover them with filtered water. The water should just cover the bones.

3. Add the Flavor and Nutrients:

   • Add 2-3 bay leaves.

     • In Traditional Chinese Medicine, bay leaves are believed to aid digestion, calm the stomach, and boost circulation, enhancing the healing properties of the broth.

   • Add 1 tablespoon of mineral salt (sea salt or Real Salt) for electrolyte balance.

   • Add a splash of apple cider vinegar.

     • The acidity helps break down the bones, drawing out the minerals like calcium, magnesium, and phosphorus to enrich your broth. This also helps with the digestion of the fats in the broth.

4. Simmer Low and Slow: Set your crockpot on low for 24-48 hours. This long, slow cooking process allows the bones to release all their collagen, nutrients, and minerals.

5. Add Vegetables for More Flavor (Optional): For added depth of flavor, you can throw in an organic onion (cut in half), a few carrots, garlic cloves, and celery stalks during the last 6-8 hours of cooking. This will give the broth a sweeter, more complex flavor.

6. Strain and Store: Once the cooking time is complete, carefully strain the broth using a fine-mesh strainer or just scoop out the contents with a slotted spoon. Pour the broth into glass jars for storage.

7. Storing and Shelf Life: Allow the broth to cool before sealing the jars. Store it in the fridge, where it will last up to 10 days. If you'd like to keep it longer, you can freeze the broth in smaller portions for up to 6 months.

 

Optional additions and toppings:

1. Sliced Ginger:

   • Ginger is warming and invigorates Yang energy, making it excellent for boosting digestion, dispelling cold, and supporting the Spleen and Stomach. It helps to move stagnant Qi and is particularly beneficial during colder months or for those with cold patterns.

2. Scallions:

   • Scallions (green onions) are pungent and warm, helping to expel wind and cold from the body. They are often used to treat early stages of colds and flu, and to open the pores for gentle sweating. They also support Lung and Stomach Qi.

3. Dulse Flakes (Seaweed):

   • Dulse is a cooling sea vegetable that nourishes Yin and clears Heat. It supports the Kidney and Liver, helps to soften hardness, and can benefit those with phlegm accumulation or dryness. It’s mineral-rich and balances the salty flavor of the broth.

4. Dill:

   • Dill is aromatic and warming, helping to strengthen digestion and move Qi. It’s beneficial for calming indigestion, bloating, and promoting appetite. Dill also helps to dispel cold, making it useful for Spleen and Stomach imbalances.

5. Fresh Herbs (like Parsley, Cilantro, or Basil):

   • Parsley: Warming, it supports digestion and helps expel wind and dampness. It strengthens the Spleen and clears stagnation in the Liver.

   • Cilantro: Slightly warming and aromatic, it helps to release the exterior and promote sweating to expel wind, and it supports digestion.

   • Basil: Warming and aromatic, it moves Qi, alleviates pain, and supports the Heart and digestion.