it seems like bone broth is all the rage these days. everyone is talking about it, bloggers are writing about it, and i see articles in random magazines about it, too. i also find it funny that food has like, fads. i mean – i figure diets have fads because that is essentially what “dieting” is… but it just tickles me when i notice certain “food trends”… you know what i mean?! nevertheless, i’d be lying if i didn’t say i recently jumped on the bandwagon regarding bone broth. 😛
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WHAT’S THE BIG DEAL WITH BONE BROTH, ANYWAY?!
– bone broth is ancestral food – our grandma’s grandmas probably made it all the time!
– bone broth contains many nutrients such as calcium, magnesium, phosphorus.
– bone broth is also high in beauty-supporting collagen and amino acids.
– bone broth is comforting, and great for those days we feel “under the weather.”
– bone broth supports a healthy gut and intestinal-lining.
– bone broth contains joint-supporting gelatin, glucosamine, and chondroitin.
– bone broth is very cost-effective and you can control the ingredients when you make it yourself!
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anyway, my cute little store sells beef bones with the marrow included, which is what you want for making broth. i’ve read several articles and books about the benefits of ancient cooking and bone broth is something that always seems to be at the top of the list for overall health-boosting properties. i usually opt for a veggie broth when i am stocking the pantry. however, i couldn’t pass up the opportunity to make something new from scratch. i just love to create things. plus, understanding the health benefits of bone broth make it extra appealing to me.
after perusing several recipes and suggestions, i did what audrey typically does and i created my own version of bone broth. this entire batch {which made about a gallon} cost me around $4.00. try comparing that to the stocks or broths you find in the store… it simply doesn’t. nor does the nutritional value.
ingredient guidelines for bone broth :
– 2 lbs grass-fed beef bones
– 2 large carrots, chopped
– 2 celery stalks, chopped
– 1 yellow onion, chopped
– 3 cloves garlic, chopped
– 2 tbsp apple cider vinegar
– 3 or 4 sprigs fresh parsley {optional}
– 1 bay leaf {optional}
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Tags: ancestral food, audrey michelle, batch-cooking, bone broth, broth, comfort food, cooking, easy, eating, food, food and foto, food photography, healthy, healthy eating, nutrient-dense, paleo, photography, simple, soup
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