Gut and Joint Healing, Age-Defying, Immunity Boosting Bone Broth Soup

Just Like Your Grandmother Made...

Bone Broth Soup

Bone broth soup has been all the rage recently, but it's not just some silly new-age fad. Bone broth soup been around for ages.

Your grandparents (more likely your grandmother) probably made all soups with some type of bone in order to make the most amazing tasting broth in the world. Bone broth was not some fad 70 years ago, it was how food was made, and our ancestors received all the the amazing health benefits. So it's time for us to take back our right to delicious and nutritious food! Here are some of the top health benefits when consuming bone broth soup:

  • Heal Your Gut: Bone broth has key nutrients as well as gelatin which are able to aid with leaky gut syndrome, a condition where things like microbes, toxins and undigested food particles are able to escape from your intestines and travel through your bloodstream causing countless problems such as various auto-immune diseases. But it's not only good for those of us with leaky gut, it also helps cure chronic diarrhea, constipation and even some food intolerance. Heal and seal your gut!
  • Protects Your Joints: Bone broth soup has naturally occurring glucosamine, which means your body is better able to absorb and utilize the amazing joint healing nutrient. And unlike taking pills, the soup will have other amazing nutrients which work synergistically to aide in bone and joint health such as chondroitin sulfate, which has been shown to help prevent osteoarthritis.
  • Natural Face Lift: Want a more youthful look? Look no further than a few cups of bone broth! Bone broth is a rich source of collagen which plumps your face back into a youthful glow. It's also a much cheaper way to look young agin.
  • Immunity Boost: Bone broth has a superfood status thanks to the high concentration of minerals. The bone marrow can help strengthen your immune system, which only proves that chicken soup really is Jewish penicillin! A Harvard study showed that even some people with auto-immune diseases even experienced relief of symptoms when drinking bone broth, whereas some achieved complete remission! Amazing!

It's important to note that bone broth soup is not a cure-all, magic elixir. Bone broth should be another addition to a well-rounded diet. We don't achieve health by over-consuming one type of food, we achieve health by consuming a wide-array of colorful, nutritious, home-made wonders like mushrooms, livers, vegetables, bone broth soups, and more. Healthy nutrition is about going back to the kitchen and using real foods again, cooking beautiful meals and enjoying them with friends and family. Be like the French!

 

Bone Broth Soup Recipe:

Yield: Makes about 8 cups of broth

Active Time: 30 Minutes

Total Time: 9 to 24 Hours

 

Ingredients:

  • 4 pounds beef bones, preferably a mix of marrow and bones with some meat on them. Examples include oxtail, short ribs, knuckle bones (cut in half by a butcher). It's also recommended to get the best quality beef, preferably grass-fed and organic.
  • 2 Unpeeled carrots, cut into 2-inch pieces
  • 1 whole leek cut into 2 inch pieces
  • 1 medium onion. quartered
  • 1 garlic head, halved crosswise
  • 2 celery stalks, cut into 2 inch pieces
  • 2 bay leaves
  • 2 tablespoons black peppercorns
  • 1 tablespoon cider vinegar

Equipment

1 Large Slow Cooker/ Crockpot

Preparation

Preheat oven to 450 degrees Fahrenheit. Place beef bones, carrots, leek, onion, and garlic on a roasting pain or rimmed baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until deeply browned, 10 to 20 minutes more.

Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered) . Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.

Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop. The longer you simmer it, the better your stock will be. Add more water if necessary to ensure bone and vegetables are fully submerged. Alternately, you can cook the broth in a slow cooker on low for the same amount of time.

Remove the pot from the heat and let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. Remove solidified fat from the top of the chilled broth.

**Bone broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer**

 

 

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