How many of you enjoy sipping on bone broth? ??♀️
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In all honesty, I’ve had some not-so-good broths in the past, so it hasn’t been on my list of things I want to consume regularly.
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However, with all the sugars and even some gluten my son and I consumed (very out of character) over the holidays and the birthdays we’re still celebrating, I woke up feeling like garbage and his skin was showing we had gone too far.
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I woke up last Sunday knowing I needed to make my own bone broth to help squash out the INFLAMMATION that has resulted from jumping off the bandwagon over the holidays.
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Bone broth has amazing health benefits associated with it but the 2 that were cycling in my head that morning was it’s phenomenal ANTI-INFLAMMATORY impact and the SOOTHING effect it has on the gut.
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Here’s the recipe I choose and let me tell you, it is AMAZING! Hunter loved it too!!
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I used our Instapot (4.5 hrs) for more instant gratification, but you can make this in a slow cooker as well (24-48 hours).
Ingredients:
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3 lbs bones, preferably a mix of meaty bones and marrow-filled bones (I just used grass-fed beef bones)
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1.5 Tbsp Celtic sea salt
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1-2 celery stalks
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1 large carrot
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1 large onion, 2 leeks or a bunch of leek greens
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1 whole clove or star anise pod
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2-6 garlic cloves
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5-7 sprigs fresh thyme or dill
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5-7 sprigs fresh parsley
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1 bay leaf
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1 tsp black peppercorns
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2-4 1-inch thick coins peeled fresh ginger
Preparation:
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Put bones in pressure cooker and add all the remaining ingredients.
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Cover with 3-3.5 qts of water (it shouldn’t come up more than 2/3 of the way up the side of the pot.)
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Cook on high pressure for 3 hrs of using poultry bones, and 4.5 hrs for beef, pork, or mixed bones.
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Allow the pressure to release naturally. Use the bone broth right away or store it in the refrigerator or freezer. Bone broth will keep for 5 days refrigerated or up to 6 months frozen.
