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Bone Broth

Scrub Me Sweet Candle Co.

Bone Broth has many nutrients your body needs.  There are many reasons to sip on some bone broth such as: it is nutritional, taste great on a cold day, helps when fasting and provides collagen.  

Bone broth is a high nutrient dense food which is great to help fight colds, provides minerals such as calcium, magnesium and amino acids.  Since bone broth contains the minerals from the bones, cartilage, marrow, and vegetables the body can easily use as electrolysis and the gut can easily absorb the content.  

Some folks will ask, “Why do I need to make bone broth when I can buy it at the grocery store?”  After all bone broth is sold in “healthy” grocery stores.  My response is to avoid processed foods and unnecessary ingredients.  Plus bone broth always taste so much better when made at home as you can always adjust your seasoning to taste.

Personally, I like bone broth because of the health benefits such as: cartilage reduces inflammation and collagen supports healthy joints, hair and skin.

References:

Dr. Jason Fund, Bone Broth: A broth that can do more than cure a cold

https://idmprogram.com/bone-broth-broth-can-cure-cold-idm-6-2/

Bone Broth

Author: Angela Perez

  • prep time: 5 minutes

  • cook time: 60 minutes

  • total time: 65 minutes

Servings:

Ingredients:

  • 1 Package of bone marrow 6 count
  • 5-6 Garlic Cloves
  • 2 Tbs Apple Cider Vinegar
  • 1/2 Large Onion
  • 3 Large Carrots
  • 4 Celery Stalks
  • 1/2 Tsp Cumin
  • 1/2 Tbs Onion Powder
  • 1 Tsp Garlic Powder
  • 1/2 Tbs Oregano
  • 1/2 Tsp Paprika
  • 1/2 Tbs Ancho Chili Powder (optional)
  • 1 Tbs Salt
  • Pressure Cooker
  • Strainer

Instructions:

  1. Fill Pressure Cooker Pot just below max water capacity
  2. Add all 6 bone marrow
  3. Add 5-6 garlic cloves
  4. Slice onion in half and place in pressure cooker
  5. Peel, rinse and cut 3 large carrots in half and place in pressure cooker
  6. Rinse and cut in half 4 celery stalks. You can leave the leafy part on
  7. Add 1/2 tsp cumin, 1/2 tbs onion powder, 1 tsp garlic powder, 1/2 tbs oregano, 1/2 tsp paprika, 1/2 tbs ancho chili powder and 1 tbs of salt
  8. Place lid on top of pressure cooker, lock and set valve to close
  9. Set pressure cooker for 60 minutes
  10. Once the bone broth is done the pressure cooker will auto release for about 15 minutes
  11. For a thicker bone broth flavor you can cook for an additional 60 minutes. The longer the bones cook the more nutrients in the broth
  12. Once the pressure cooker releases remove lid and carefully remove the bones and veggies and place in a small bowl
  13. In a large bowl carefully pour the liquid into a strainer
  14. Add more salt if needed

Enjoy your bone broth

When cooled the broth should turn into a gelatin which means the thicker the broth the more nutrients it has. If the broth does not turn into a gelatin then you should either reduce the amount of water used or cook longer.

Once cooled you can store in the refrigerator for a few days or place in freezer. Mine only last about 2 days max in my household.

Note: I will use any bones I can find at a grocery store to make broth

Comment below and let me know how your broth turns out.

Bon Appetit

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