Bone broth may have only recently become paleo-trendy, but this nutrient-rich elixir has been around for centuries! Highly regarded by preindustrial cultures, bone broth was commonly used in various parts of the world, as it was considered important to utilize all parts of the animal

Made properly, bone broth can be incredibly healing, as it is high in protein and packed full of nutrients. It is also cheap-as-chips to make, so it’s an inexpensive way to start restoring your gut health, as well as a delicious way of getting in extra protein and nutrients.

Bone Broth is high in:

Gelatin: can help restore your gut health, by increasing gastric acid secretion and restoring mucosal lining. This will improve gut integrity and digestive strength. Gelatin also gives you beautiful hair and skin, and supports joints.

 Glycine: supports a strong immune, digestive and nervous system, and is one of the key amino acids in the production of collagen, making it great for your bones, skin, hair and nails.

Proline: another amino acid which is vital in the production of collagen. Proline also helps heal cartilage, break down proteins, and is essential to the development of healthy skin.

How To Make

Homemade bone broth is ideal, as store-brought varieties can often contain MSG and other hidden chemicals. Sourcing organic bones will still be relatively inexpensive and the recipe itself is super simple!

Ingredients
2 kg of bones e.g. organic chicken frames, beef or lamb1 large onion, chopped into quarters
1 bulb of garlic, split into cloves (skin on or off)
2 carrots, chopped into chunks
3 celery stalks and leaves, roughly chopped
1 cup fresh parsley, chopped
2 Tbsp of apple cider vinegar (which helps the minerals leach from the bones)
2 bay leaves (optional)
Salt and pepper

Directions:
1.    Put the bone and all other ingredients (except parsley) in a large pot. Fill the pot with water so it just covers all ingredients.
2.    Let the mixture sit for 30 minutes and then turn on the heat and bring to the boil.
3.    Once boiling, skim off the film that rises to the top, and then reduce to a simmer.  Leave simmering for 4-8 hours. The longer you cook, the more flavour and nutrients will be released from the bones.
4.    10 minutes before you turn the heat off, stir through the parsley and season accordingly.
6.    Once the mixture has cooled, remove the vegetables and bones (squeezing out any extra liquid) and then strain through a sieve.
7.    Pour into small containers (preferably glass) and store in the fridge