A Simple Bone Broth Recipe for Health
Bone Broth Health Benefits
The health benefits of bone broth come from its rich nutrient content, including the protein collagen and the multittude of amino acids. Amino Acids are known as the “building blocks” of protein. Consuming bone broth may support your overall wellness. It can be beneficial for mental health, joint health, skin strength and immunity. Bone broth is rather safe. However, it is good to be aware of where the bones come from. Some bone broths may contain trace amounts of heavy metals and can lead to vitamin D toxicity if consumed in excess. Sourcing high-quality animal bones and making bone broth at home is one way to limit toxin exposure and increase the nutrient content. This is a recipe that I share with all of my HCG DIET and bio identical hormone patients at The Natural Path.
Making Bone Broth at Home
Preparing bone broth is rather simple. Making this homemade recipe is one of the best ways you can reap all of the awesome beef bone broth benefits. Thjis recipe can be used for any bone broth. The recipe calls for beef bones. However, you can use whatever healthy bones you would like. I find home made bone roth to be far healthier than store-bought versions.
Ingredients for this easy Bone Broth
- 4 pounds beef bones with marrow
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 medium onions, peel on, sliced in half lengthwise and quartered
- 4 garlic cloves, peel on and smashed
- 1 teaspoon sea salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 3 sprigs fresh thyme
- 6 sprigs parsley
- ¼ cup apple cider vinegar
- 20 cups cold water
Instructions for this delicious Bone Broth
- Place all ingredients in a large capacity slow cooker or large stock pot on the stove.
- Add in water
- Turn on the slow cooker and prepare to cook for at least 36 hours,
- If cooking on a stovetop, bring the large pot to a boil over high heat; reduce and simmer gently.
- In slow cooker or pot, skim the fat that rises to the surface occasionally.
- Simmer for 36 to 48 hours.
- Remove from heat and allow to cool to warm
- Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature. Then you can cover and let it chill.
- Refrigerate and use within a week. Or freeze for up to 3 months.