Why Bone Broth Is Ridiculously Amazing!

I'm such a slacker!! Sorry folks, hubby came home from sims in the states so we've been chilling out with him for the past few days. Don't worry, I didn't forget about you. I do have a few recipes that will be making their way onto the blog in the next day or two! For today, let's talk about gorgeous, gelatinous, bone broth.



If you are new to paleo, you are probably wondering why the heck I'm worshiping jellied meat juice. If you've been sailing the paleo ship for sometime, your lips are smacking right along with mine. Long story, short....bone broth is amazing!

Not only does it taste delicious, but bone broth is a nutritional knock out!  

First of all, it contains collagen, which has a protective and soothing effect on the lining of the digestive tract.  Collagen is also known for reducing wrinkles and banishing cellulite.  It's actually the breakdown of collagen, that gives your stock that gelatinous jiggle.

Second, bone broth is rich is the amino acids, glycine and proline.  These amino acids are incredibly important in a strong immune system, repairing muscle tissues, and healing the intestinal lining.

Third, bone broth naturally contains glucosamine and chondroitin!  If you've taken a stroll around the supplements department, you know that these crazy expensive compounds are used to reduce inflammation and support healthy joints.

And last, but not least, bone broth is a source of calcium, phosphorus, magnesium, potassium, and other trace minerals.  AND... in they're in a form that easily absorbed by your body.  AND...it's delicious and super comforting!  

It's. Just. Awesome.

I use it in recipes, drink some in the morning, and it is my go-to treatment for soothing an upset tummy!  





Ok..enough gushing.. let's get started!




Ingredients:

~ 4lbs beef bones (grass-fed) - can also use chicken carcasses (include pieces like the wings, legs, neck and feet!!)
2 carrots, cut into chunks
2 shallots, halved
5 cloves garlic, peeled
2 stalks celery,including leaves, chopped roughly
4 bay leaves
15 whole peppercorns
2 tablespoons raw apple cider vinegar
2 litres (quarts) water

1.  Combine everything in the crock pot.  Set on low and forget about it for 24 hours.
2.  Strain the broth through a mesh strainer lined with cheesecloth.
3.  Pour into quart size mason jars, and allow to cool.
4.  Refrigerate or freeze.