Benefits of Bone Broth
Enjoying broth consistently has amazing benefits in relation to:
In My Kitchen
Currently in my kitchen meat bones aren’t thrown away until they’ve simmered slowly for a couple days. My goal is to create a gelatinous thick broth when it cools, somehow this happens only half the time. Practice makes perfect, right?
If I’m lucky when the broth cools it will be thick like thin gelatin. Bone broths differed wildly in terms of visible gelatin content, general flavor and color. Some broths were a milky white, others a coffee brown, and others a golden yellow. I’ve read you can use your bones for a second round of broth making and I’ve done it too!
How I Make Bone Broth
Immerse bones in water with a ¼ cup organic raw apple cider and good quality sea salt for two days, give or take a few hours.
Left over chicken or turkey bones and any bigger bones work.
If you throw in the feet, marrow or knuckles you get more gelatin in the broth!
There are so many bone broth recipes available and I have a rather simple one I used to get started:
Spinach Salad with Walnuts & Artichokes
By Diane Sanfilippo – Practical Paleo
Place the baby spinach on a large salad plate. Top with the spinach and the beets, orange segments, artichoke hearts, and walnut halves.
Top this with grilled chicken or steak for a complete meal.
Hidden Healthy Surprise Meatloaf
By Wendy Diddy
Preheat oven 350 degrees.
Combine all ingredients and mix well, adding mushrooms last.
Press firmly into your favorite baking dish and leave one inch of top space to prevent juices from spilling into your clean oven.
Bake about 1 hour.
Let stand 10 minutes before slicing/serving.
Lamb or Beef Tagine with Green Olives and Lemon
By Wendy Diddy
Almond & Coconut Flour Blueberry Muffins
By Wendy Diddy
Preheat oven to 350 degrees and line a muffin pan with baking cups.
In a large bowl, whisk together the dry ingredients carefully breaking up any clumps.
In a medium sized bowl, whisk the wet ingredients together, and then slowly combine the dry into the wet ingredients, blending well. Fold in the blueberries.
Fill each muffin cup ¾ full and sprinkle a few pumpkin seeds on top. Bake 25-30 minutes, or until tops are nicely browned.
Best Ever Red Beans, Rice and Sausage
By Wendy Diddy
In a large, heavy saucepan over medium, heat add the sausage. After a couple minutes add the onion, celery and red pepper and sauté/cook until meat is not pink and veggies are tender, 7-10 minutes. Add the garlic, chili powder, cumin and thyme, then cook for an additional 2 minutes.
Increase the heat to medium high, then add the wine and stir to deglaze the pan. Stir until wine bubbles and mostly evaporates, about one minute. Add the broth, tomato sauce and kidney beans, bring to a simmer over low heat, cover and simmer for 30 minutes.
Meanwhile in a saucepan over medium high, bring water or broth to a simmer. Add rice and a pinch of good sea salt, then cover and reduce heat to maintain a simmer for 15 -20 minutes, or until the water is absorbed and the rice is fluffy.
Once bean mixture is done, stir in vinegar. Taste and season with salt, pepper and additional vinegar, if desired. Spoon rice into serving bowls and then top with the bean mixture and fresh cilantro or parsley.
By Yanni (a Greek friend)
Remove from fire and run under cold water. Remove skin and slice the beets.
Meanwhile wash the leafy stems thoroughly and cut in half. Place in a pot with just enough water to cover and simmer for 10-15 minutes until tender then drain.
Put the sliced beets and stems into a bowl and add the sliced garlic. Add red wine vinegar and olive oil and toss everything together.
Season to taste.
By Juli Bauer – PaleOMG
Prep time: 10 minutes
Cook time: 33 minutes
Total time: 43 minutes
Preheat oven to 450 degrees F.
Place a large cast iron skillet over medium-high heat. Once pan is very hot, place deboned chicken thighs skin side down on the skillet. Feel free to crowd the pan because they will shrink up a good amount. Sprinkle each chicken thigh with salt, garlic powder, onion powder, and paprika. Once the skin has browned and become crispy, about 7-8 minutes, flip and cook for 5 more minutes. Then place in the oven to cook for 15-20 minutes, until no pink remains.
While chicken is in the oven, place a medium sauté pan over medium heat and add ghee and pineapple chunks and cook until pineapple has caramelized on all sides, about 5 minutes.
Place pineapple, mustards, and honey to a food processor and puree until smooth.
Top each chicken thigh with pineapple honey mustard. Boom. Done.
Food and life enthusiast Wendy Diddy, of Foundational NEWtrition, shares inspiration for everyone.
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