by lisa | 1 January 2013 14:50
I can never keep enough bone broth in the house. My goal is to make enough so that I can have a mug of it every day plus have enough left over to cook with. I used to work with an old fashioned doctor who swore by chicken soup as a cure for just about anything. Now I think maybe he was on to something. He was pretty old, so I’m sure he didn’t have Campbell’s soup in a can in mind, but rather real homemade broth from actual bones.
Bone broth provides our bodies with bio-available (very easy to consume, digest and absorb) forms of calcium, magnesium, phosphorous and other trace minerals that are lacking in our diets today (source: wapf.org). You can also use vegetable-only broths to obtain certain minerals, but without bones in the mix, you won’t get some of the other fantastic benefits from the gelatin and collagen they provide. Plus, it just tastes good! To learn more about the benefits of bone broth, have a look here, here or have a look at what Mark Sisson has to say here.
This seems to be a pretty standard recipe. You can also add in crushed garlic or other spices, I was just too lazy. The idea of adding fish sauce comes from Michelle.
I love to enjoy a nice hot mug of this stuff. It’s pouring down rain as I type this and I’m sipping it right now 🙂
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