You’ve probably heard about bone broth by now. Its one of those “trendy” foods that everyone in L.A and NYC swears by—kinda like pressed juice back in 2010. Okay, but what is bone broth? Technically, stock. Its pretty much your grandma’s “sopita”-made by boiling bones of healthy animals with vegetables, herbs and spices.
Bone broth like pressed juice happens to be one of the most beneficial foods to consume to restore gut health, support immune function and healthy inflammation response. Its become my go-to meal, mostly for dinner since its easy to digest and soothing to the digestive system. Which means: I sleep like a baby and wake up with a flat stomach. Win-Win!
Bone broth is one of the best and only sources of natural collagen. And if you’re a skin freak like me—you LOVE collagen. Collagen helps form elastin and other compounds within the skin that are responsible for maintaining skin’s youthful tone, texture and appearance. YAS!
I have crafted a recipe anyone can make at home. I usually make it on Sundays for the week. Making soup is like creating a magical mixture of energy and nutrition. When we boil vegetables, bones, and herbs the water borrows all their nutrients. So...before we start cooking, let's take a moment to infuse that pot or pan with positive energy or infuse the broth with a specific intention—i.e. healing. Ready? Let’s cook!
Large Stock pot
2 packs of Grass-fed Beef Bones
8 Organic Chicken Wings
1 Whole Organic Chicken
1 Organic Lamb Shank
8 Organic White Onions
10 Organic Orange Carrots
2 Stacks of Organic Celery
1 Pack or handful of Thyme
1 Pack of handful of Sage
1 Pack of Lemongrass
1 bunch of Organic Dill
1 bunch of Scallions
1 bunch of Cilantro and Parsley
5 Organic Peeled Garlic Cloves
2 tsp Organic Ground Turmeric
1 Tablespoon of Apple Cider Vinegar
Grape Seed Oil
1. Place the raw beef bones in a roasting pan and roast in the oven for 25-30 minutes at 350°F.
2. Place the onions and garlic in a different roasting pan. Drizzle them with grape seed oil. Roast at 350°F for 10 minutes, until caramelized.
3. Then, add the bones, onions and garlic, chicken to the stock pot (I use a 5 gallon pot). Pour the best-quality water you can to make your broth—as tap water may contain fluoride.
4. Rough chop and add the vegetables to the pot. Add the rest of the herbs, and the 2 teaspoons of turmeric. I add ginger during flu season-its optional. Do not add salt or pepper—you may want to use the broth as a base for cooking other foods.
5. Bring the broth to a boil then reduce to a simmer and simmer for 8 hours.
6. During the first few hours of simmering, remove the impurities that float to the surface. A foamy layer will form and can be easily scooped off with a big spoon. Throw this part away.
7. Remove from the heat and cool slightly. Strain using a metal strainer to remove all bits of bone and vegetables. Add 1 tablespoon of apple cider vinegar to the already strained broth.
8. When cold, store in glass jar containers in the fridge for up to 5 days, or freeze for later use.
You can modify and craft your own broth recipe. If you are vegan or vegetarian, follow the same recipe and remove animal products for a delicious veggie broth.
food from my heart,