The first time I tried bone broth I couldn’t even swallow it. Almost instantly after taking the first sip I spit it right out into the sink. The animal smell and fatty consistency of the broth made me gag. I’d already started eating a little meat at this point, but the broth was just next level. I couldn’t drink it straight up. After a month of fiddling around with different techniques and recipes I found a broth I was able to stomach and eventually really enjoy.
Bone broths are a staple food in many traditional cultures. People around the world made variations of healing broths using the entire animal, not a pressed bouillon cube they got from the supermarket. From Asia to South America, each culture uses different animals as the base of their broths. They all take it a step further and turn that broth into a range of foods from stews, to sauces, to cooked vegetables. You can use bone broth in any recipe that calls for stock and it adds amazing richness to cooked legumes and grains as well.
Bone broth is a deeply healing food. I started drinking it to nourish my body, support my digestion and prepare my body for conception. I know. I started the preconception phase super early but with my history of being a little low in minerals and hormone imbalances I wanted to get everything in smooth order long before it was time to conceive. I continue to drink bone broth each day because it has helped my body heal in ways I didn’t think possible and making it has become a ritual that I cherish.
It’s amazing how bone broth works wonders to repair our digestive tract and is a superior food when it comes to healing many illnesses. For the highest quality broth I recommend making it yourself. Fresh broth from well sourced organic free range chicken or grass feed cow bones is far more nutrient rich than anything you can buy in a package at the store. If you live in a city where you can buy actual bone broth that is great option. If you’re going to drink it daily like we do, it’s much more economical to make yourself.
Most bone broths are simmered 36-72 hours, depending on the types of bones you use. This long simmering time releases their minerals and produces gelatin from their joints.
“Broth contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.” – Sally Fallon
Here are just some of the incredible benefits of this miracle broth:
- Reduces joint pain
- Promotes healthy hair + skin
- Heals the gut
- Adrenal support
- Supports healthy digestion
- Fights inflammation which is the root cause of most disease
- Enhances brain function + mood
- Helps sport recovery
And if that wasn’t enough bone broth is my number one preconception and fertility food. Yep. You read that correctly! I can’t even tell you how many clients I’ve gotten on bone broth who were trying to get pregnant and after several months of broth and working with their energy through yoga and custom tailored energy healing sessions they conceived! Of course pregnancy can be much more complicated than that but for a nourished, strong body, 1-2 cups of bone broth will help create a lovely first home for your babe.
NO FRILLS BONE BROTH
Makes 2.5 quarts
- 2 lbs. grass fed, organic marrow bones
- 1 lbs. grass fed, organic beef knuckles
- 1 Tbsp. apple cider vinegar
Place the bones in your crock pot. Cover completely with clean water. Add the vinegar and cover. Let sit for 1 hour. Adding the vinegar helps the bones release more of their nutrients.
Set your crock pot on the lowest setting. Simmer at that low setting for 72 hours.
Allow to cool completely before storing in the fridge in glass or in the freezer in a container of your choice.
ASHLEY’S NOURISHING BROTH
Makes 5 quarts
- 5 quarts bone broth
- 1 large bulb fennel with fronds
- 1 bunch Swiss chard stems
- 4 large carrots
- 4 stalks celery
- 3 leeks
- 4 stalks lemongrass
- 6 cloves garlic
- 1/2 bunch flat leaf parsley
- 1/2 bunch cilantro
- 5 inch knob ginger
- 5 inch knob turmeric
- 2 bay leaves
- 5 slices of dried astragalus (optional)
- 3 Tbsp. reishi powder (optional)
- Non soy miso
- Fresh lemon juice
Roughly chop the fennel, chard stems, carrots, celery, leeks, lemongrass, garlic and add them too a large stock pot with the broth. Next add the parsley, cilantro, bay leaves, astragalus, and reishi poweder. Bring to the lowest possible simmer and simmer for 1 hour until all of the veggies are well cooked.
Drain the veggies and add to your compost.
Serve warm with a bit of miso stirred in and a squeeze of lemon.