Bone broth is all the rage these days and I am here for it! It’s one of the most nutrient dense healing foods you can consume. Bone broth is an age old remedy used for treating many ailments due to it’s richness. Hello chicken noodle soup! How many times have you had some soup when you had a cold and it healed you up in no time.
Benefits of Bone Broth
Supports hair, skin and nail health
Helps to overcome food intolerance’s, allergies & sensitivities
Improves joint health
Boosts the immune system
Treats leaky gut syndrome
How to use Bone Broth:
- Drink it like a hot tea
- As a broth for soups & stews
- To make sauces
- As a substitute for water to add more flavor to meals
This tea is jam packed with immunity boosting agents and will heal you up in no time, when your feeling under the weather or just need a boost of health in a cup.
Bone Broth Tea
3 cups water
1 -2″ knob of fresh ginger – peeled and sliced
1 -1″ knob of fresh turmeric – peeled and sliced
2 slices fresh lemon
1 teaspoon Cayenne
1 teaspoon honey
Add all ingredients into a pot. Bring to a boil and them simmer on low for about 10m mins for more punch in flavor.
Broth vs Bone Broth vs Stock
Nourished Kitchen provides a great explanation of the difference between these terms:
- Broth is typically made with meat and can contain a small amount of bones (think of the bones in a fresh whole chicken). Broth is typically simmered for a short period of time (45 minutes to 2 hours). It is very light in flavor, thin in texture and rich in protein.
- Stock is typically made with bones and can contain a small amount of meat (think of the meat that adheres to a beef neck bone). Often the bones are roasted before simmering them as this simple technique greatly improves the flavor. Beef stocks, for example, can present a faint acrid flavor if the bones aren’t first roasted. Stock is typically simmered for a moderate amount of time (3 to 4 hours). Stock is rich in minerals and gelatin.
- Bone Broth is typically made with bones and can contain a small amount of meat adhering to the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. Bone broths are typically simmered for a very long period of time (often in excess of 24 hours). This long cooking time helps to remove as many minerals and nutrients as possible from the bones. At the end of cooking, so many minerals have leached from the bones and into the broth that the bones crumble when pressed lightly between your thumb and forefinger.