Bone Broth

Do you make it? If you don’t, you should. It’s this amazing little comfort in a cup, with powerful healing effects. A true super food. The more gelatinous it is, the more healthful it is for you (this usually comes from the neck pieces, and don’t worry, when you warm it up, its complete liquid, not jelly-like). Recommended for helping heal your gut (leaky gut), and collagen in your tissues, among many other things.

I’ve started making a batch per week. I get 7-8 8 oz jars from each batch, so I have a jar a day. I usually bring it with me to work as an afternoon snack. There are many different ways you can make yours, but here is how I make mine:

Bone Broth

  • Bones (I use pork necks from the military commissary-they’re gelatinous and dirt cheap!)
  • Apple cider vinegar
  • Salt
  • Pepper
  • Water

This is the basic recipe. Put bones in the crock pot, add a TBSP or so of ACV, sprinkle with salt, pepper, and fill with water until you cover the bones. You can then add anything you’d choose as far as herbs, veggies, etc. I prefer fresh rosemary. Keep on low and let simmer for 24-48 hours. Warning, your house will smell amazing. Then turn it off and let it cool, and strain (through a fine mesh strainer) into a container, and bottle! Freeze if you can’t get through it in a week. This is why I make a point of making 1 batch per week, so I always have some on hand in the fridge.

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