Dinner Diva: Double-dosing on bone broth

Dinner Diva: Double-dosing on bone broth


Bone broth is one of the most nutritious things you can put in your body. Made by simmering animal bones in water over the course of 36-72 hours, bone broth is a delicious, healing elixir.

the-dinner-divaAll those minerals from the bones are infused into the liquid through the simmering, being leeched out with the help of cider vinegar, leaving you with a healing concoction that provides many nutritional benefits including stronger teeth and bones, better gut health and relief from joint pain.

This time of year, when we are all trying to avoid the flu, I increase my daily intake of bone broth as it also helps to boost the immune system.

For this reason, I always have a crock pot bubbling away with this wonderful liquid! I drink some in the morning and eat at least one bowl of soup (bone broth based) every day.

To make your own bone broth:

Put your bones in a pot with some onion, organic celery, carrots, herbs and a few cloves of garlic. Add a couple of tablespoons of apple cider vinegar to the works to help leech the minerals and nutrients out of the bones.

Bring your broth to a boil and then let it simmer for at least 12 hours, but preferably for up to 72 hours. This process doesn’t have to take place continuously. You can cook the soup during the day and turn off the stove when you go to bed. Then, turn it back on the next day, and so on and so forth.

Strain the broth when you’ve cooked it as long as you’re going to.

If you’ve done it just right, the broth should gelatinize when you refrigerate it overnight. This gelatin is the key to what makes the broth so nutritious!

Here are some suggestions of ways you can get a 2-cup serving of bone broth in on a daily basis:

•    Replace your hot morning drink of tea or coffee with a steaming hot cup of bone broth
•    Make a simple egg drop soup by stirring a cracked egg into a simmering pot of broth
•    Use bone broth as a stock for vegetable or beef soups or stews. Stir some bone broth into your braising liquids as often as possible

Our grandmothers had it right-bones really do make the best soups!

More from Dinner Diva Leanne Ely at www.SavingDinner.com.



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