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12 Apr

A recipe for immunity

PRODJUICE01

Bone broth has been used as an immunity booster for centuries. Thanks to amino acids such as glycine and collagen, consuming bone broth helps with our metabolic function including the building and repair of muscle tissue, bone density and boosting nutrient absorption, not to mention glowing skin. And with its medicinal qualities, chicken broth in particular is often prescribed for mitigating infection.

Once the cartilage of the bones has been boiled down, an abundance of valuable compounds are extracted, including glucosamine (which helps to reduce joint inflammation), collagen, gelatin and trace minerals that also improve digestion.

The following is an immune-boosting, joint loving broth recipe you can easily make at home.

“What are nowadays sold as expensive supplements can all be found and extracted naturally via simmering bones over an extended period to reap the bountiful health benefits.”

Bone broth

Ingredients
1.5 – 2 kg beef or chicken bones
2 medium unpeeled carrots, roughly chopped
1 medium leek, end trimmed, roughly chopped
1 medium onion, quartered
1 garlic head, halved crosswise
2 inches ginger
2 celery stalks, roughly chopped
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar
Tablespoon coconut oil
Salt

Method
Place bones, vegetables, onion, garlic & ginger on baking tray, cover with coconut oil and roast at 180 degrees until bones turn golden brown.

Placed all bake bones and vegetables into a big stockpot (or slow cooker) with all remaining ingredients. Fill to the brim with water.

Cook on the lowest possible heat on the stovetop or in the oven (or follow your slow cooker instructions for a very long, low cook). Ideally you should cook on less than 90 degrees for 12 – 24 hours. The longer you cook it for the more intense the flavour will become and the more nutrients the broth will hold.

Once cooked, take the pot off the heat and let it cool until warm and safe to handle (be careful handling hot broth – the fat layer on top can burn easily).

Remove all large pieces of bone and veggies then strain the broth through a very fine strainer or muslin cloth. The broth can then be poured into clean glass jars for storage. If you plan to freeze some in the jars, leave 5cm at the top to allow room for the broth to expand when frozen.

Broth will keep for roughly four days in the fridge or up to three months frozen.

Find more Prodjuice soups and broths here.

From-Russh

Anna Jo
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