This bone broth alone can keep people going, especially when they don’t feel like eating. It’s not just a regular vegetable stock. This stock is high in potassium and numerous trace minerals. Mineral Bone Broth helps to restore the mucus lining of the gut and supports joint health.
And why is that so important?
Well, because the gut is the barrier between the outside world and the body.
We need our gut lining to be healthy so that our gut bacteria have a happy place to live.
We also need a healthy gut lining to support optimal digestion and nutrient absorption.
Bone Broth is also full of minerals and collagen which supports joint health.
Sip it like tea, or use it as a base for all your favorite soups and rice dishes.
Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pot, root skins and all.
- 1kg bones (beef, chicken, or fish)
- 3 unpeeled carrots cut into thirds
- 3 celery stalks
- 1 leek both white and green parts, cut into thirds
- 1 yellow onion
- half a bunch of flat-leaf parsley
- 3 garlic cloves
- Salt & 6 black peppercorns
- 1 Bay leaf
- 3 whole spice juniper berries
- Half a cup of dry white wine
- half a bunch of celery
- 2 medium red potatoes with skins on, quartered
- 1 sweet potato with the skin on quartered
- 1 8-inch Kombu (dried seaweed which is full of trace minerals)
Cover bones with water and half a cup of dry white wine or vinegar to sit for 1 hour.
- The white wine/ vinegar will draw the minerals out of the bones.
- Add carrots, celery, and onions.
- Bring to the boil.
- Remove scum.
- Cook on low heat for 3 +hours.
- Keep adding water.
- Cool and strain.
- Keep in the fridge in glass containers for 5 days or freeze for 6 months.
- Season the broth with turmeric, garlic, ginger, or fresh thyme for variety. Enjoy as a starter for lunch or dinner daily.
Katz, R. (2008). Recipe from One Bite at a Time. Celestial Arts Publisher, Berkeley, CA.