Gut-Healing Bone Broth AKA “Liquid Gold”. Throughout my health journey and my holistic health studies I have come across many natural remedies to help support the body and its organs on a daily basis. One of the most powerful is this guy right here, yes, you guessed it! Home-made bone broth.
The choice of bones is up to you, my personal preference is grass-fed beef bones however there are bones and tissues of many types of animals that make a good bone broth. Just be sure to purchase them from your local butcher shop who carries organic, grass-fed, hormone and antibiotic free. Bone broth contains important nutrients, especially minerals, derived from these tissues. This makes bone broth a beneficial dietary supplement for many people.
Slow cooking the bones in water with some vinegar helps release nutrients from the marrow within the bones, as well as break down other tissues into the water. The result is a flavorful, nutritious broth.
Bones themselves are rich in vitamins and nutrients, including calcium, magnesium and phosphorus. Also, provides the body with natural compounds from the cartilage. These tissues and bones also contain collagen which, when cooked turns into gelatin (important for joint health), providing the body with amino acids, which are the building blocks of proteins. A very specific amino acid called glutamine is present within bone broth and is known to be very helpful for digestion as it helps heal the intestinal barrier. This is especially important for people with conditions like leaky gut, which irritates the mucosal lining in the intestines and interferes with the body’s abilities to digest food.
Bone marrow is rich in nutrients such as:
- iron
- vitamins A and K
- fatty acids
- selenium
- zinc
- manganese
I love adding other ingredients to the slow cooker, like onions, carrots and celery, as they also add additional nutrients.
RECIPE FOR GUT-HEALING BONE BROTH
3-4 LBS organic beef bones
2 carrots, roughly chopped into 3-4 pcs (leave skin on)
3 celery stalks, roughly chopped into 3-4 pcs
2 medium yellow onions, skin on, cut into quarters
2 tablespoons apple cider vinegar
2 bay leaves
10-12 cups filtered water
Preheat oven to 400 degrees. Place and spread out bones on sturdy baking sheet. Roast bones at 400 degrees for 1 hour, turning them over halfway through. Place everything in slow cooker with tight fitting lid for 48 hours on low. Once it’s done remove the bones and vegetables. Using a fine mesh sieve and a soup ladle, pour bone broth through the sieve into individual mason jars. Let them cool off before putting them into the fridge (or freezer).
There will be a natural layer of fat that hardens on the top of the broth. When I make soups I always add a little of the fat in with the recipe for extra flavour however if your drinking it on its own it can be a little oily. So I suggest scraping off the fat with a spatula or spoon but don’t worry if there all little bits left over, its a healthy fat for you to enjoy.
I love to either drink this bone broth on its own or use it in my soup recipes. It will stay fresh for up to 5 days in the refrigerator or can be frozen and used at a later date.
DID YOU MAKE THIS RECIPE? Let me know if you try this recipe! I’d love to see it and share it!” Tag me on IG @thenaturallynatalie or hashtag #thenaturallynatalie
