Try Bone Broth for Optimal Health
Homemade Bone Broth helps balance the vitamins and minerals in your body. Broth is amazing for healing and promoting a healthy digestive tract, reducing joint pain and inflammation, also promoting hair and nail growth. (and it can actually help with cellulite- because it helps maintain the integrity of the cell walls!)
Give some bone Broth a try Today! Easy to make ... drink alone or make into a delicous soup!
Tips for making bone broth
Making bone broth is fairly straightforward and easy. And if you can turn on your oven, or boil a kettle of water, you can make good bone broth. Of course, there’s a few key tips you’ll want to pay attention to so that your broth comes out perfect every time.
How to get started
- Roast your bones first. Roasting bones caramelizes their proteins and releases some fat. And that means a richer and more robust flavor for you.
- Use wine for a touch of acidity. An acidic ingredient like wine helps to balance the flavors in bone broth, and gives better flavor than apple cider vinegar.
- Use enough water to just cover the bones, but not too much more. Bone broths achieve their gel and high protein content because they tend to use less water than the amount used for meat broths and traditional stocks.
- Spoon off any foam or scum that rises to the top, while it’s mostly made of protein and is fine to eat, it can make your broth cloudy and muddy the flavor.
I'm an amassador with ISAGENIX, and we have premade bone broth for ease and convenience and with nutritional extras. No matter how you use it — whether mixed with hot water, as a soup base, or in your favourite recipes — it’s what’s inside that makes each serving so unique. This Bone Broth powder contains collagen peptides and bone broth protein, sourced from cows that are not treated with routine antibiotics and hormones. Try ISAGENIX BONE BROTH
Basic Bone Broth Recipe
Servings: 8 servings (2 quarts)
- 3 pounds bones (chicken, beef, pork, lamb etc.)
- 2 tablespoons extra virgin olive oil
- 1 cup white whine
- 12 cups water
- 2 bay leafs
- 1 tablespoon black peppercorns
- Finely ground sea salt or Himalayan Pink Salt
Heat the oven to 400 F, and line a baking sheet with parchment paper.
Arrange the bones on the baking sheet, and drizzle with extra virgin olive oil. Next, roast them for 30 minutes, or until slightly brown. Turn half-way through to promote even cooking.
Using a pair of kitchen tongs, transfer the bones to a heavy stock pot. And then pour in the wine and water. Drop in the bay leaves and peppercorns.
Bring the pot to a boil over medium-high heat, and then immediately turn the heat down to low. Simmer, uncovered, at least 8 hours and up to 16 hours. Skim any foam that appears at the surface of the broth.
Strain the broth, and season it with fine sea salt as you like it. Serve immediately, or pour it into jars and store in the fridge up to 1 week and in the freezer up to 6 months.
On Your Timing: Chicken bones and other small bones take less time, and large bones like beef bones require a longer simmer.
Benefits of Bone Broth
Many people sip bone broth or begin making it at home, because they’ve heard that it may support digestion, fortify the immune system, or help reverse visible signs of aging. Here's a few benefits from using Bone Broth ...
- Helps reverse visible signs of aging
- Fortifies your immune system
- Anti-imflammatory Properties
- Helps support Joint Health
- Helps metabolism
- May help with digestion
- Stronger Hair & Nails
How to use your broth
Traditionally, people sip bone broths on their own or with herbs and a sprinkle of sea salt for flavor. In this way, they’re primarily served as a restorative. However, you can use them just as you would traditional stocks and meat broths, too.
- Sip bone broth on its own, or with a sprinkle of salt and a swirl of spices and herbs. It’s an excellent protein-rich snack or appetizer.
- Use it to make soups and stews
- Use it to make sauces like gravy, pan sauce or reduction sauces.
- Cook rice or grains in bone broth for a boost of flavor and protein.
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