homemade broth

Lately I’ve been very grateful for good, homemade broth. Maybe it’s been the windy Spring weather that still carries a chilly reminder of the recent Winter but, in any case, a bowl of steaming broth has been my go to medicine this past few weeks.

I hear that it has been trendy to walk city streets nursing what looks like a disposable cup of ordinary joe while actually enjoying some earthy, hot broth. Though I’m not big on sipping chicken broth from a paper cup, I think that the end justifies the means. Trendy or not, bone broth (be it chicken, beef or a combination thereof) is a superb addition to your diet. It can really do wonders for your health by providing you with gut healing collagen and immune boosting deliciousness. That alone will put you on the road to intestinal nirvana. It is a fact that when one is plagued by digestive issues on a regular basis, nothing can calm the fire like real broth. It soothes the lining of your gut, moistens it and reduces inflammation. It feels like a hug from the inside out. Besides, when it’s cold and soggy out there, a big bowl of broth can also comfort your mind and make you tingly all over from your toes to your fingertips.

The best thing about broth is that it is so simple to make. It is a one pot endeavor that practically cooks itself while you go about your daily business. Set it on the stove in the morning (or in a slow cooker if you are going out) and you have golden delicious broth for dinner. Another additional benefit is that you can make broth out of practically any vegetable in your refrigerator. I often empty the bottom drawers where forgotten veggies languish, and come up with a succulent recipe for broth. Everyone is a winner: I have a clean and organized fridge and my family loves soup for dinner. I have even made a habit of collecting scraps of vegetables when I am preparing something else. I put them in a large glass container and into the fridge they go. I save broccoli stems, bits of carrots, zucchini ends, limp celery and onion peels almost every day and they are fantastic for flavoring any broth. The onion peels will give your broth a golden irresistible hue.

If you eat meat, (and want to derive all the benefits from the bones) use marrow bones in your preparation. I recommend you choose beef bones from a grass fed, organic source. Brown the bones on the stove top for a few minutes (or roast them in the oven) with one teaspoon of coconut oil and then add the water and all your veggies into the pot. Always use a splash of apple cider vinegar to dissolve all the cartilage and incorporate all the gut building ingredients into the liquid. Additionally, I like to roast a chicken and then use the bones for soup. It makes the most delicious of broths and the aroma brings back all kinds of cozy memories of being at my grandma’s house. To round up your broth use spices liberally. I tend to use a tiny pinch of turmeric, saffron (a favorite of mine), celery seeds,a bit of cumin, black pepper and sea salt. Sometimes a dash of Spanish pimentón is all you need for a hearty bone broth.

Remember that the liquid will be gelatinous when cooled down. It’s perfectly ok to have jiggly broth. In fact it means that it’s rich in collagen and minerals.

Keep the broth in an air tight container for up to three days. If you have issues with histamine, portion the broth and freeze it for later. You don’t want to have any broth that has been sitting around, even if it was refrigerated. Also remember that if you do not wish to use any animal ingredients you can make very delicious, alkalizing, satisfying vegetable broth with just a few ingredients. Sautee all your veggies in a pan with lots of garlic, cover with water and simmer.

Basic Bone Broth

2-3 quarts of water
2 or 3 marrow bones (2 inch bones)
Chicken bones (previously roasted)
Coconut oil/Olive oil
Onions
Green cabbage
Garlic
Celery
Carrots
Bay leaf
Celery seeds
Saffron
Sea salt

Makes 2 quarts of golden, thick broth

broth scraps

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