Bone Broth is the hottest health trend and literally the back bone of The Hot Detox Plan.
Here are 5 reasons why you will want to include bone broth in your life…
1. Rebuild your Gut Lining: Bone broth is full of gelatin and collagen, which soothes the intestinal tract and helps heal leaky gut (intestinal permeability). The use of antibiotics, Aspirin and other NSAIDS, refined sugar and flour, caffeine, alcohol and fried food can damage our intestines. By utilizing the mineral matrix and special proteins found in bone broth, you can help reverse dietary damage and repair the gut lining.
2. Reduce Inflammation: Ancient healing wisdom advises people to “eat what ails you”. For example, the broth made from bones and joints contains several nutrients that help strengthen your own skeletal system. Glucosamine, chondroitin, collagen, and gelatin support the repair of your joints and bones, and may reduce inflammation throughout the whole body. The minerals in bone broths include calcium, iron, magnesium, potassium, zinc and selenium. Minerals are critical for many bodily functions and impact everything from our bones to our mood and our joint health.
3. Nourish your Immune System: Chicken Soup is a popular remedy for colds and flus that really works! Cysteine, an amino acid found in chicken, helps to thin mucus so it can be expelled more easily. When fighting a cold, make a chicken broth with added spices to keep the mucus moving.
4. Maintain Healthy Skin: Your skin contains a matrix of collagen that begins to break down around the age of 21, and our wrinkles are caused by fewer collagen strands within our skin. A rich source of the skin-supporting amino acids glycine and proline, along with collagen, the ultimate skin food, bone broth can improve skin elasticity and fight wrinkles.
5. Heal your Brain: There is mounting evidence to show that reducing inflammation of the brain can diminish the symptoms of ADHD, Depression, Autism and Dementia. Many people report that their moods improve, they feel calmer and more able to cope with daily stress and can even remember more detail by enjoying a diet rich in bone broth.
Tips for Successfully Making Bone Broth:
*Buy Organic or grass-fed beef bones from your local health food store, butcher or farmers market. Ask them to cut them up to increase surface area.
*Brown the bones well on both sides before putting them into the pot. This step is the most important because the caramelization of the bones adds a delicious flavour.
*Save your bones over the week and make a big soup on weekend by freezing them in an unbreakable container. Make sure to label it so you can track the freezing date.
*Do not skip the vinegar step, it draws the minerals out of the bones and adds a nice flavour to the soup. If you are sensitive to apple cider vinegar, you can use lemon juice instead.
*Rather than composting the ends of your vegetables, keep and freeze your carrot, garlic, onion and celery trimmings and use it in your broth.
*You must be careful with slow cooking in your house for 24 hours. Make sure your stove is safe to simmer and that you have enough fluid in the pot before you go to bed to prevent burning the pot or starting a house fire. Due to this real concern buy the largest capacity crock-pot (slow cooker) you can find. It gives you piece of mind while you are sleeping.
Bone Broth Recipe
4 pounds organic meat bones (beef, lamb, bison or venison)
20 cups water
1/4 cup organic apple cider vinegar
3 cups onions, coarsely chopped
4 cups carrots, coarsely chopped
3 cups celery, coarsely chopped
1/2 tsp grey or pink sea salt
*Tip: Ask your butcher to cut the bones up so that the marrow is exposed
1. Place the cut up bones on a large cookie sheet or roasting pan and brown in them in the oven at 350°F for 45 minutes.
2. Remove the bones from the oven. After the bones cool slightly, pop out the marrow and meaty bits with a small knife. Place the bits in a mason jar to be used in pates, gravies and puréed soups.
3. Place the bones into a stockpot or slow cooker; add the water, vinegar and vegetables. Deglaze your roasting pan with hot water and get up all of the brown bits, pour this liquid into the pot.
4. If using a stockpot, bring the contents to a boil and remove the scum/foam that rises to the top. Don’t worry about removing the floating fat. If using a slow cooker, set the time for 18 hours. When the slow cooker turns off, you can choose to retart the cooker for another 18 hours.
5. Reduce the heat, cover and simmer for at least 12 hours and as long as 48 hours. The longer you cook the stock, the more rich and flavourful it will be.
6. Strain the stock through a stainless steel strainer into a large bowl, and then pour the broth into wide-mouth mason jars. Let the jars sit until they are just warm to the touch, then freeze or refrigerate. The remaining fat layer preserves the broth and helps keep microbes out.
The main benefit of bone broth is it provides so many easy-to-absorb minerals. If you choose to avoid all animal products on this cleanse, then seaweed will help you get enough minerals. In my opinion, dulse tastes the best of all the seaweed products, and it’s often harvested from areas of the eastern coast of Canada and the United States where toxins are low.
3 quarts filtered water
1⁄2 cup organic white grape juice or apple cider
1⁄4 cup raw apple cider vinegar
2 onions, sliced
2 carrots, sliced
2 stalks celery, sliced
2 bay leaves
2 cups fresh parsley stems, tips saved for garnish
1 tsp dried thyme
1 tsp dried basil
1⁄4 tsp ground turmeric
1⁄2 cup packed dulse seaweed pieces or 2 Tbsp dulse flakes
1 tsp pink rock or gray sea salt
1 Tbsp medicinal mushroom (shiitake, maitake) powder
1. In a large pot over high heat, bring all the ingredients to a boil. Reduce the heat, and simmer for 1 hour. Alternatively, you can cook this in a slow cooker on low for 6 hours.
2. Strain the broth through a stainless-steel colander or strainer. Set aside what you’ll be using immediately, and transfer the rest to Mason jars. Let cool completely, then seal. If you’re going to freeze the broth, leave room in the jars for the broth to expand. (Loosen the seal prior to freezing to avoid breaking the glass.)
Makes about 10 cups. Will keep for 4 days in the fridge or up to 12 months in the freezer.