Beauty in Bone Broth
Last month I attended Louise Hay’s I Can Do It! conference with my good friend and partner in “life is stranger than fiction,” Annette Varoli. We were in the presence of amazing, energetic speakers such as Wayne Dyer, Cheryl Richardson and Caroline Myss. Louise Hay gave a fabulous keynote address on Saturday morning which included her top 10 daily self-love tips. Number 7 on the list was “Bone Broths and Green Drinks.” Sometimes I forget how this simple advice has such a profound effect on our health. I consume green drinks regularly, but I only think of using bone broths when I’m making soup or cooking up a whole grain such as brown rice or quinoa. A vibrant woman in her 80s, Louise drinks bone broth every day. While taking notes, I thought to myself, “why don’t I do that?”
You may be wondering why Louise drinks bone broth (also known as stock) daily? Traditionally, we used all parts of the animal in cooking including the organs and bones because of their health and flavor giving properties. In fact, it was deemed wasteful NOT to use the entire animal. Bone broth provides bio-available nutrients such as calcium, magnesium and potassium. It aids digestion, strengthens cell structures, reduces allergies and boosts the immune system. Because it is rich in collagen which contains two important amino acids, proline and glycine, bone broth nourishes the bones, tendons, joints, mucus membranes and even the skin. Want to loose wrinkles, stretch marks and cellulite? Help yourself to a daily cup of bone broth!
So how does one make bone broth? To make it easy, Louise, keeps a large ziploc bag in her freezer. Each time she has some vegetable scraps or bones, she throws them in the freezer bag. When it’s full, she makes a pot of nutrient-rich stock. Here is what you do next:
- Once you have collected your poultry, beef and/or fish bones and veggie scraps, throw them in a pot and fill with water.
- Add 2 TBSP of vinegar or wine (I like to use raw apple cider vinegar). Let the concoction stand for 30 minutes to an hour.
- Bring the stock to a boil and skim any “scum” that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours. The longer you simmer, the more nutrient-rich and flavorful the bone broth becomes
- After the bone broth is complete, remove the large chunks of bone and vegetables and then strain. Cool the strained broth in the refrigerator until the fat rises to the top and congeals. Skim off the fat and pour the bone broth into freezable containers.
- You can also strain the broth and then pour into freezable containers before cooling. Donna Gates feels the layer of fat protects the broth and that you shouldn’t remove it until you are ready to use the broth.
Consume the thawed broth within 5 days. You may be able to extend the life of the broth by a few more days by re-boiling it.
Bone broth can be consumed by itself as a tea or used as a base for whole grains, legumes, soups and vegetables. Enjoy this healthful and tasty superfood as often as you can!