Super Gelatinous Bone Broth (paleo. keto. low carb. gf)
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RECIPE BY: AURORA GILBERT
PHOTOGRAPHY BY: AURORA GILBERT
Makes 3-4 litres
Bone broth is pretty much a staple at our house, it’s our go to for getting more nutrients in or boosting the immune system, which is key with this current nasty COVID19 situation.
It was actually my daughter Lila’s first food (easily digested) when she was 5 1/2 months old, what we used to help Benny, my baby daddy to assist with healing after a bad motorbike accident and what I consumed through pregnancy and postpartum for extra nutrients and for healing connective tissue and skin, I even give bone broth to our dogs.
Bone broth has been past down from generation to generation traditionally for digestive/ gut health and healing the body, when the bones are cooked for a long period of time the nutrients are drawn out producing a collagen rich gelatinous bone broth (use jointy bones) that’s high in nutrients like calcium, magnesium, iron, glutamine, proline and glycine just to name a few… these are building blocks that the body uses to regenerate and heal.
Collagen is the most abundant protein found in the body and unfortunately our body’s ability to make collagen starts to diminish as we age, (awesome, not) which is why we start getting wrinkles, loose lustre in our hair, our nails get brittle, looser sagging skin and everything starts to go south.
Collagen is responsible for anti-ageing, reducing inflammation, joint health and mobility, bone mineral density, healing/ replenishing our hair, skin, nails, connective tissue, gut lining, and muscles.
Drinking bone broth can help to heal and seal our gut lining, which means we are better able to absorb nutrients from our food, supports detoxification and overall it boost our immune system health, being that 70% of your immune system cells are housed in your gut this means your gut health is integral to your immunity!!
That being said, how can you use bone broth;
drink 1 to 3 cups daily, great for post training or breaking a fast
add to soup, stews, curries
cook rice by absorption in bone broth for nutrient dense rice, or cooked and cooled rice
gravy base
mashed veggies or potato, great in baby food
in a marinade
to braise meat in
steam/ sauté your vegetables in
Check out ‘favourite things’ for the curry spice mix I use by Love My Earth or my favourite go to bone broth concentrate Gevity Rx.
Ingredients:
1 kg grassfed jointy bones
filtered water, approx 3 litres
1 tbs apple cider vinegar
1 tbs salt, good quality
OPTIONAL
1 tbs medicinal mushrooms
herbs
vegetable scraps
spices, I often use curry spices
seaweed
chicken's feet, extra gelatin
Method:
Roast bones on high for 30- 45mins.
Add bones, apple cider vinegar, salt and any other herbs, vegetable scraps, seaweed etc, then top up with filtered water.
Cook in pressure cooker for approx 2-3 hours or in a slow cooker for at least 8 hours.
Strain liquid and store in jars.
Discard the solidified fat on top or use as lard.
To make a cup of bone broth simply add 2-3 tbs of the gelatinous bone broth to some hot water and stir, I usually add salt to taste and a little butter.
Enjoy x