November-Bone / Vegetable Broth

Busy+Sugared Goodies+Stress=Negative Impact on the Gut Causing an Overgrowth of Pathogens

Which means, feeling yucky. The good news is, you can prevent the Holiday Yuckiness by incorporating Bone Broth into your diet. Just a few cups a day have a huge impact on your Gut Health.

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-Contains calcium, protein, magnesium, phosphorus, vitamin D, potassium, zinc, manganese, copper, boron, iron, vitamin A, vitamin K, vitamin C, and the B vitamins.

-Contains good source of Gelatin. Gelatin can promote: Stronger, healthier nails, Anti-aging, Anti-tumor, Arthritis and joint-pain relief, Cell-protecting

-Bone Broth has been known to alleviate diabetes and lower blood sugar; supports insulin regulation,

-Helps regulate bleeding from nosebleeds, heavy menstruation, ulcers, hemorrhoids, and bladder hemorrhage,

-Helps normalize stomach acid, which is useful for colitis, celiac disease, ulcers, and other inflammatory gut conditions

All Good Things.

Super Easy to Make, really tasty, and good for you. 😋

Bone Broth Recipe:

Types of Bones: For beef bone broth and beef stock

-Use knuckle and neck bones, shanks and oxtails. For chicken bone broth

-Use a whole chicken, chicken feet, the frame of a roasted chicken, or chicken backs and wing tips. You

can even make it using only chicken feet.

Not feeling the bones?

For vegetable broth

-Use all your veggie scrapes!

Ingredients

-3 pounds bones (chicken, beef, pork, lamb etc.)

-Water

-2 Tbsp. Apple Cider Vinegar

-2 Bay Leaves

-Fresh Thyme

-2 Tablespoons of Black Peppercorns

Equipment

-Slow Cooker

Instructions

-Heat the oven to 400 F, and line a baking sheet with parchment paper.

-Arrange the bones on the baking sheet, and drizzle with extra virgin olive oil. Next, roast them for 30 minutes, or until slightly brown. Turn half-way through to promote even cooking.

-Using a pair of kitchen tongs, transfer the bones to a heavy stock pot. Add water, apple cider vinegar, drop in herbs and peppercorns.

-Set Slow Cooker to LOW. Cover and cook for at least 24 hours. Skim any foam that appears at the

surface of the broth

.-Strain the broth, and season it with fine sea salt as you like it.

-Serve immediately, or pour it into jars and store in the fridge up to 1 week and in the freezer up to 6 months.