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If you haven’t been in the primal circle long or been talking to your great grandmother, then you probably haven’t had too many conversations about bone broth. I hadn’t either until recently when I started reading about the many benefits and how easy it is to make! I’ve written about how to make homemade bone broth and lately I’ve been making a lot of beef broth because I can get bones from our local farmer at a very reasonable price.

The essential premise of bone broth is letting nothing go to waste. However, an outcome of our modern meat processing techniques is that the whole animal does not get used. Consumers demand specific cuts of meat and have no interaction with the process that was used to get their desired products. This disconnect with the food we eat is not normal in American history – just talk to your grandmother. Bone broths are used universally in traditional cuisines such as French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian.

The nutritional benefits of bone broth are unrivaled. As Sally Fallon notes in her book Nourishing Traditions,

Properly prepared, they contain the minerals of bone, cartilage, marrow and vegetables as electrolytes, a form that is easy to assimilate. Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, into the broth.

In folk wisdom, chicken broth has been a valued remedy for the flu and in the 12th century, physician Moses Maimonides prescribed chicken broth as a treatment for colds and asthma. It is widely held through modern research that chicken broth helps prevent and decrease duration of infectious diseases. According to Hana Kroeger of Ageless Remedies from Mother’s Kitchen, the reason chicken broth or soup is so good when you are sick is that

[Chicken soup] has a natural ingredient which feeds, repairs and calms the mucous lining in the small intestine. Chicken soup… heals the nerves, improves digestion, reduces allergies, relaxes and gives strength.

Not only is bone broth a nutritional powerhouse, it adds tons of flavor to an otherwise bland dish. Use bone broth when making soups, sauteing vegetables, cooking rice or quinoa or simply drink 1/2 cup or so everyday to ward off sickness. Store extra bone broth in glass jars and freeze until needed!

Source: Sally Fallon’s Nourishing Traditions

Day 9 of the New Year’s Challenge looked like this …

Breakfast – scrambled eggs, couple spoonfuls of yogurt, black coffee

Lunch – Leftover Italian meatballs (Italian sausage and ground beef), scoop of rice made with homemade beef broth, scoop of sauteed sweet potatoes (leftover from my daughter’s lunch), mixed greens & fresh broccoli with balsamic vinegar and olive oil

Dinner – I got adventurous and bought Mussels for the first time. I know that I like them, but I’ve never bought them before. Delicious! We had mussels, brussel sprouts, and a spoonful of rice made with homemade bone broth.

And I will give you the recipe to these Butter Bars (almond butter, coconut oil, cocoa powder and coconut flakes) tomorrow that we had a bite of to end the night. 😉

Have you ever made bone broth? What are your favorite uses for bone broth?