Last week I mentioned my ‘best ever chicken stock’. I would like to expand on the topic of broths and stock this week as there are many benefits to adding these to collection of great of ideas. I will be doing some cooking demonstrations / instructional classes on this topic as we head into the cooler weather. Watch our website / blog for the schedule and details.

One local farmer recently told us of how his joint pain has completely disappeared by adding servings of his home-made beef bone marrow broth. He is definitely enjoying the pain-free times he is required to walk his fence line and do the work in the pasture and barn yard.

Here is some of the science behind this food favorite before instructions on how you can make this for yourself. Bone Broth is rich in minerals that support our immune system and at the same time supply us with healing compounds like collagen which are great for gut and joint health, glutamine which is also proven for correcting intestinal issues such as leaking gut, glycine which improves our energy levels and fights off fatigue while helping to regulate blood sugar levels, and proline which helps to heal damaged cartilage and provide cushioning for joints.

With all the inquiries we get on gut and intestinal inflammation, I would probably guess we know many who could benefit from a regiment of drinking ‘bone marrow broth’.

How to: most chefs of this somewhat latest healthy food craze say to blanche or roast your bone sections first. Not only does it add to their flavor but also will help to get rid of some of those little bits and pieces. Go ahead – turn that oven or broiler up to at least 450 degrees.

Can you hear me laughing? One blogger threatens his readers / chefs against adding carrots to their pot. He is asking his readers to concentrate on the savory side of this flavor extravaganza. However, this blogger and many others, including me, could never make a bone broth; beef, chicken, or other without our garlic, onions, and favorite organic herbal seasoning.

So after blanching / roasting those fresh pasture raised, non GMO, organic bones simmer them as long as you can – overnight would not be overdoing it. Then after you have simmered the pot of bones and added veggies and seasonings, cool it down. This is where it might get puzzling. The pot of pure gold you have just mastered may be a breeding ground for bad bacteria but slowly cool, maybe by adding a few ice cubes, before putting it in the fridge to further accentuate the flavors. Lastly choose your storage containers for ease of daily use / addition to your diet.

Stay tuned for more on this subject. See you in our Bourbon or St. James locations. This article is for information only. Do not make any changes in your diet or lifestyle without first consulting with your preventive healthcare provider. As always, we continue to pray for your health and prosperity, 3 John 2, blessings, Donna