We can support the body through pregnancy and postpartum with hearty soups and stews made with a foundation of homemade broth that is warm in temperature, nutrient dense and easy for the body to digest.
Benefits of bone broth: Supports Connective Tissue and Joint Health Strengthens Digestion and Gut Health Strengthens Immune System Function Supports Blood-building capacities
It is important that the bones you do use come from a healthy, unsprayed, hormone free environment. Purchase from a local butcher or grocery store, or you can save the bones of meat you have eaten in the freezer to start your own collection. Choose from - Chicken carcasses
Marrow bones (a great sources of omega-3 fatty acid and Glycine)
For added flavour incorporate meaty bones like oxtail, shank, and short ribs!
2 Tablespoons Apple Cider Vinegar (the acid in the vinegar will help to draw out the minerals, particularly calcium, magnesium and potassium in the broth)
Generous pinch of Sea Salt and Black Pepper
Astragalus (immune system support)
Kombu and Kelp seaweed (high in minerals)
Carrots (cut into big chunks)
Celery (cut into big chunks)
A good bunch of Rosemary, Parsley or additional herbs of your choice such a Basil
Option to Roast your bones first. Roasting bones caramelizes their proteins and releases some fat which means a richer and more robust flavor.
1. Fill a large stockpot OR crockpot with pure, filtered water just enough to cover the bones, but not too much more
2. Put the bones you want to use in the stockpot
3. Add Cider Vinegar for the bone and water mix. Allow to sit for 20 minutes
4. Bring the water/bones to a boil
5. Remove any scum that rises to the top (denatured protein, mostly comprising of the same proteins that make up egg whites)
6. Add Onion, Garlic, Astragalus, Kombu and Kelp seaweed
7. Reduce heat to the lowest setting and let simmer for 12-24 hours
8. Towards the last 30 minutes of simmering your broth add in the Carrots and Celery
9. Towards the last 10 minutes before your stock is 'finished' (or right when you take the pot off the heat), add in your chosen herbs for a healthy mineral boost
10. Turn off your stock and strain it through a colander - remember to keep the liquid and return the remaining physical matter to the earth - a great contribution to your compost garden! 11. Serve and enjoy
Refrigerator - up to 5 days
Freezer - Wait until the bone broth has cooled and freeze in a zip lock bag ensuring the bag is completely sealed.
Add medicinal and culinary spices at the beginning with your bones. Black pepper and tough, woody herbs like dried bay, and dried roots like astragalus need time to release their flavour.
Add roasted garlic and onions at the beginning. You can toss onion halves and garlic in with your bones when you roast them.
Add vegetables at the end. Vegetables like carrots and celery can give broth a lovely flavour but they can also make your broth taste overly sweet, tinny or like overcooked vegetables if overcooked.
Add leafy herbs at the end. Unfortunately, they'll lose all their vibrance if added to early.
Bone broth typically gelatinizes when refrigerated because of the collagen content. But don't worry — that's normal. When reheated it liquifies once again.