Bone Broth and why you should be drinking it

 

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Since the weather has finally cooled down enough here in San Diego to enjoy making bone broth and soup again, I decided I should write a post to explain to you all the benefits of real bone broth and how easily you could incorporate it in to your diet.  Bone broth isn’t some new craze or dietary trend.  Its been around for centuries and we as a fast paced society, have lost sight of it since the industrialization of food.  Real bone broth doesn’t come in a can from your grocery store.  Unfortunately, many of the broths and stocks you find today at the store are loaded with chemicals and bad sodium, and they can be costly.  Its so easy to make your own broth at home, for less money and you can get all of the amazing health benefits that our grandparents were getting. Here are some of the amazing health benefits of bone broth:

Health Benefits:
  • A great source of minerals from bone broth which are easily absorbed by the body
    • Calcium
    • Magnesium
    • Phosphorous
    • Trace minerals
  • Fats in bone broth can help restore gut health which will help with absorption of minerals.
  • A great source of gelatin and collagen
    • helps support connective tissue
    • helps hair and nails grow well and strong
    • can help heal the gut.
    • helps keep joints healthy
    • want even more gelatin?  Add chicken or calves feet to your broth.  Ask your farmer or butcher!
  • Used to treat adrenal fatigue
  • A great source of the amino acids glycine and proline.
    • Proline is essential to the structure of collagen and is necessary for healthy bones, skin, ligaments and tendons.
    • Glycine helps detoxify the liver and is necessary for the body to produce the powerful antioxidant, Glutathione.  Glycine also helps promote muscle repair and growth.

 

And here is an incredibly easy recipe orI have bone broth for sale should any of you find this process too difficult or unappealing.

Ingredients
  1. 5 to 8 pounds of grass fed beef soup bones
  2. Vegetable scraps (carrots, celery, garlic, onions, mushrooms, leeks)
  3. Filtered water to cover (I like to cover by 2 inches)
  4. 2 tablespoons apple cider vinegar
  5. Bay leaves, if desired
Instructions
  1. Roast your soup bones in a 400 degree oven for about an hour. Your bones should be brown and fragrant. Do not skip this step, or your broth will smell and taste terrible!
  2. Drain the fat from the bones.
  3. Add the bones to your stock pot along with your vegetable scraps.
  4. Add filtered water to cover by 2 inches and bring your pot to a boil.
  5. Once boiling, add the vinegar and bay leaves.
  6. Turn down your heat to maintain a gentle, low simmer.
  7. Cook for at 18-24 hours then strain your broth into a larger bowl that you can easily scoop from into jars.  You can discard the bones and veggie scraps at this point.
  8. Cool and store!
  9. Enjoy!

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Holiday “to-go” sides!

Every year I offer a Holiday side dish service to save you all the headache and the hassle of trying to cook a million things for your family and friends on Thanksgiving.  Below is the menu with pricing for 8-10 people.  All of the items are gluten-free and several are paleo as well.  I am happy to adjust pricing and quantity for larger groups.  Get your orders in by Monday the 24th of November for delivery Wednesday the 26th by calling me at 925-383-3623 or email to joann@chefjoann.com.  Everything comes with reheat and serving instructions.  Happy Holidays!

Kale salad with roasted butternut squash, dried cranberries and pinenuts with apple cider vinaigrette $45

Lemon thyme green beans $40

Mashed potatoes $40

Onion sage stuffing $45 (vegetarian) or $50 with turkey sausage

Holiday wild rice salad $45

Balsamic glazed roasted root vegetables $45

Sweet potato and apple gratin $45

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