Bone broth truly is truly natures multivitamin. It contains healing components for your body. Bone broth is rich in protein and minerals that support the immune system.
How to make bone broth-
- Roast bones in the oven to bring out the favors in the bones.
- Meanwhile, rinse and cut the vegetables.
- Place bones into a slow cooker. Add remaining ingredients.
- Pour water over everything.
- Cook in a slow cooker 18-24 hours, longer if desired.
Benefits of bone broth-
You can make bone broth using beef, pork, chicken or turkey bones. All great in their own way with a slight variation in flavor. Today, I’ll be sharing the recipe for beef bone broth.
There are so many benefits to bone broth, especially if you consume it on a regular basis.
- Heals and cleans your gut.
- Helps support and boosts the immune system.
- Improves joint health.
Ways to enjoy bone broth. The most effective way to enjoy the broth is to just consume it as you would a warm cup of coffee or tea. It does wonders for your body. I will be the first to say that I’ve seen a HUGE difference in the way I feel after using bone broth on a regular basis for almost a month now.
I know not everyone can handle bone broth plain. Here are a few ideas on how to add flavor.
- Add your favorite herbs and a pinch of salt, enjoy as a soup.
- Add sautéed mushrooms and onion and you have yourself a Japanese clear soup.
- Add pelemeni to the broth with some green onion and enjoy as a hearty soup.
- Add chow mein noodles. They add a crispiness and crunch to the broth.
It WILL take time to be able to drink the broth plain without adding other seasonings. Until then, just add the broth to your soups and casserole or wherever you can substitute water for broth. The broth isn’t noticeable in most dishes but still adds its health benefits.
TIP: If you don’t like the smell when the broth is cooking, place your slow cooker in the garage or on your deck (in a safe area). My kids strongly dislike the smell so I always cook mine in the garage or on the deck.
Bone broth keeps refrigerated for 3-4 days.
Freeze the broth you don’t use. I just use plastic containers and label them. Then, as needed, thaw and enjoy.
I’ve always been rather transparent on our blog. I think (and HOPE) that many of you see that and appreciate my honesty. I’ve always been honest with the struggles of raising kiddos, being a God-fearing wife, the difficulties of being a mom and most importantly, how hard it is to stay faithful to God in such a degrading world (READ HERE).
So, honesty continues, but on a very personal level.
About 2 years ago, I had my first episode. By “episode” I mean I got up in the middle of the night with such pain in my chest that I thought it was a heart attack and went to the ER (pain lasts about 2-3 hours). After many scans and x-rays, I was told I had a severe case of acid reflux (or ulcers) and needed to change my diet and see a specialist.
I didn’t have another episode for a good year. It was the exact same symptom. Then, it went to six months, then 3 months, then once a month and now once a week. However, now, I don’t have my nightly episodes but other symptoms began to appear that are not so pleasant and very frightening. It’s scary. Especially now because my husband has been away on a mission trip with my two older boys and I’m alone with the little ones the past month.
I finally have an appointment with a gastroenterologist (a stomach doctor) in 2 weeks so we can for sure figure out what is wrong with me. Asking those of you that believe in prayers to keep my health in your prayers. I BELIEVE in the power of prayers. AMEN!
Change of diet-
Since the area of the heart was ruled out. I needed to slowly start changing my diet. I was never very “healthy” in my food choices to begin with so a serious change needed to be made.
About a month ago (when my episodes became way too frequent), I began fervently researching what I needed to exclude from my diet to maintain a healthy lifestyle yet still enjoy the foods we eat. Not only my episodes, but our family needed to eat healthier than we’ve been eating.
My biggest problem is I cannot eat bland foods that are super healthy, so, I am on this journey I want you to come along with me. I want to create recipes that are healthy yet have a wow taste factor and appeal. I will have a new category for healthy meals as well on our blog (as soon as we are done with our blog redesign (currently in progress)..). Healthy + delicious + easy = YES!
Would you be interested in a post about the changes we are making? What we’ve cut out and how we are adjusting to a different lifestyle? 🙂 It’s all so so exciting.
All the research I’ve been doing has also brought me to a whole new love for essential oils. But, that is for a whole new post. I constantly am combining oils to diffuse our home and trying different recipes to cut out the toxic products we currently have in our home. (Like making my own glass cleaner, dish soap, and mouthwash.). Once I feel comfortable in my knowledge of essential oils and know them like the back of my hand – I’ll surely do a detailed post on the blog.
- 3 1/2 lbs beef bones, variety
- 2 carrots, halved and sliced
- 2 onions, halved
- 2 celery, halved and sliced
- 6 garlic cloves, halved
- 1 bay leaf
- 1 tsp salt
- 2 whole black peppercorns
- 10 cups distilled water
Place beef on foil on a rimmed baking sheet. Roast for 20 minutes at 400°F.
Meanwhile, rinse vegetables and cut into large pieces.
Add roasted beef bones to the slow cooker. Add the remaining ingredients.
Cook on low heat 18-24 hours.
Strain through a fine sieve or cheesecloth. Refrigerate or freeze broth.