Bone Broth

I’m always asked if I’m vegan since I do so many vegan recipes. 
No, I’m not.

I mostly post vegan recipes because the majority of people have way to much animal product in their diet already and don’t need new ideas for that. They need ideas and recipes for the veggies, for ways to eliminate animal products instead of add. 

But, and this is a big one, I do believe the majority of people need some animal products. I said some, not everyday in every meal and for snacks. Some, the amount is bio – individual. You and I don’t have the same requirements. This is something I work through with each of my clients. What their protein intake is: How much and what kind. If you’d like more info on becoming a client email me! I’m always happy to support. In the mean time I present to you Bone Broth.

Store bought broth has all sorts of junk in it on top of a ton of sodium and even sugar! Making broth is supposed to help your body. Here are links to different blogs that make my case:

http://undergroundwellness.com/top-5-reasons-why-bone-broth-is-the-bomb/
http://www.westonaprice.org/food-features/broth-is-beautiful
http://bonebroth.com/articles/1-benefits-of-bone-broth

They all also have recipes. You’re welcome to try any I’m going to give you the basics.

  • You’ll need a large stock pot or crock pot
  • Real Apple Cider Vinegar (raw, unpasteurized. Braggs is great) or Kombucha, unflavored
  • Veggies -You can use whole veggies. I keep all the skins of my carrots, onions, garlic, and celery tops in giant bags in the freezer. When I make stock I pull one out and pop it in the pot. No it doesn’t come out the same every time. But it’s all free! From top to bottom when I make stock it’s what everyone else would throw away. Recycle, reuse, reduce!
  • Bones. Fish 8 hrs, Chicken 24 hours, Beef 3 days – I cook mine longer. My Fish I do 24 hrs, my Chicken I do 3 days, Beef 7. I do really large pots, you do have to keep an eye on water levels tho. Which means once a day peek under the lid, add a little water if needed.



Place the bones in your pot fill with water and 1-2 Tbs of Apple Cider Vinegar, or 1/2 cup Kombucha. Let sit at room temp for an hour. This is pulling the calcium from the bones. I let mine sit in vinegar for 8+ hours.


Then bring almost to a boil. You don’t want this to be a roiling boil and you want to reduce the temp immediately to a very low heat. If you’re using a crockpot set it to the lowest setting.


Skim any foam that comes to the top, it will make the broth bitter


An hour before your broth is done add your veggies and bay leaf


You’re done! Now you really don’t have to do anything to make this. It seems like it takes days, and it does, but you don’t have to stand there stirring. Pop some in the freezer, leave a container in the fridge and drink it straight, make soup, make your whole grains with it! Any where you would use stock you now have nourishing healthy, HEALING stock!


My freezer has a rotation of stock. I don’t make meat very often so when I do I always make stock. I use old pickle jars, coconut oil jars, almond butter jars what ever I have on hand. I generally have a fish stock, a chicken, and something else like duck or turkey.


If you want to make chicken buy a whole chicken pop it in the crockpot with a little salt pepper and olive oil, walk away for however long you need to be gone. You’ll come home to a perfect chicken! Pull the meat out leave the bones add your water and vinegar and you’re already making stock.

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