One of the easiest and most remedial ways to nourish our bodies is to ensue the tradition of our ancestors of utilizing the whole animal when we cook. One wonderfully thrifty and nutritious way to do this is by manufacture bone broth.
Broths are ideal food for us as they are very easy to digest, and our body has to expend very exiguous effort to apply the nutrients contained within them. Bone broth, in particular, contains an extraordinary assortment of useful factors such as calcium, magnesium, phosphorus, silicon, sulphur, collagen, the building blocks for glucosamine and chondroitin, essential amino acids, and many other extremely absorbable nutrients and trace minerals. Additionally, the nicest part about getting our nutrients from a natural source, such as bone broth, means that we are also getting any supplemental, possibly as of yet unknown, co-factors needed to sustain the digestion, absorption, and metabolism of the traditional nutrients. This is especially true for bone maintenance and regeneration.
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Another unique aspect of bone broth is that it contains marrow, a very nutritious substance rich in omega-3 fatty acids. In Chinese medical theory, marrow is carefully to be an extraordinary substance that nourishes our deep development, growth, and our jing. Jing, in Chinese medicine, is akin to our life essence - the depot from which we draw energetic sustenance while our whole lives. By supporting our jing with smart dietary choices, we can make sure our reserves don't unquestionably run low, and that we all the time have the vigor we need to take care of all that's required of us in our busy lives.
Bone Broth
Ingredients:
Marrow Bones - use only organic, free-range, hormone-free animal bones such as beef knuckle bones or a chicken carcass 1 - 2 tsp. Rice wine or apple cider vinegar or lemon juice (the vinegar/acid helps to dissolve the calcium and other minerals out of the bone) Root vegetables and/or any other vegetables for flavor (optional)
Place bones (and vegetables if you are using them) in a soup pot and cover with water by two inches. Bring to a boil, cover, reduce heat to simmer, and let the broth simmer from 12 - 24 hours for chicken bones and 24 - 72 hours for beef bones. As the broth cooks, scrape off the foam that rises to the top. Once cooking is complete, take off the bones and vegetables with a slotted spoon, and refrigerate the broth so the fat separates and solidifies at the top. Scrape off some of the fat, but not all, as saturated fats help the body to assimilate minerals and vitamins.
The broth can be refrigerated for several days or frozen for several months. I like to frost the broth in ice-cube trays, manufacture it extra easy to use in recipes throughout the next several months. Bone broth combines unquestionably well with miso for an extra nutritious soup or stew, but you can season this broth any way you like.
You may also use a crock pot to make this method even easier!
Remember, when you take the time to make this broth, you are nourishing and supporting yourself at the deepest level possible!
my review here Replenish Your Reserves With Bone Broth
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