Do you even bone broth?
By Karnivore Kayla
I swear I have written these words before…or maybe I have just preached my words of bone broth passion so much so that I feel like it should be written in stone by now. I would like to admit that I keep myself fully stocked with batches on batches of this liquid gold, but once I make it, somehow it disappears almost instantly. Broth is great for making soups, stews, enjoying it by the cup, or you can just scoop it out like jello like I do (half of everyone reading this just vomitted in their mouth, I know). Consuming bone broth is a fantastic way of boosting your immune system, improving joint health, protecting gut lining, makes skin and hair more supple and prevents breakdown of protein tissue (like those strong muscles you’ve been working on).
Here’s what you need to know about bone broth:
- It is STUPID easy to make. It cooks itself.
- I would be willing to bet my life savings (merely $134.78) that it is one of the most nutrient-dense foods that can be put into the human body.
Feel the rhythm! (Magnesium) – its required for more than 300 enzymatic processes in the body, including regulating heartbeat rhythms and helping neurotransmitters function. WhAt ArE tHoSe?! Neurotransmitters are the brain chemicals that communicate information throughout the brain and body. We are in favor of these guys. Magnesium is also useful for blood sugar regulation, preventing cramping and muscle weakness, and improving sleep.
Ingestion > Injection (Collagen) – This protein is the most abundant fella in the body and is the fundamental building block of connective tissue. Short chain amino acids such as proline, glutamine, and glycine are found in collagen protein and are called peptides. Proline is responsible for regenerating cartilage, glutamine protects gut lining and improves metabolism, and glycine heals amino acids as well as promotes healthy immune, digestive, and central nervous systems.
I don’t think you’re ready fot this gelly. (Gelatin) – If your bone broth turns gelatinous when cold, you’re doing it right. Gel is the tell tale sign of a nutrient-rich broth. Simmering the bones and ligaments over a long period of time releases collagen which we aleady know strengthens hair, improves skin, and boosts intestinal and joint health. The more gristley the bones, the better.
HOW TO MAKE:
1 carrot, peeled and sliced into 3 pieces
1 onion, chopped
5 garlic cloves, smashed
3.5 lb of beef bones (whole foods has them in the freezer section or ask a butcher)
2 bay leaves
2 tsp apple cider vinegar (need acid to loosen and dissolves tough bits)
- Dump vegetable into slow cooker.
- Drop bones into slow cooker.
- Tuck in bay leaves, sprinkle with salt, then pour in the vinegar
- Add enough water to cover the bones
- Cook on low for 24 hours (or 2 hours in the pressure cooker *GET ON MY LEVEL*)…the longer it cooks, the more concentrated/gelatinous it becomes AKA more super powers
- Strain out the solids.
*After refrigeration, the fat with solidify on the top so it’s easier to scrape off*