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Recipe submitted by NTS Health Bone broth supplies high doses of magnesium and calcium in a balanced, bio-available form.
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Information & Method
  • Part of the reason that the French are amongst the healthiest of Europeans is their love of food and flavour. No French kitchen is complete without a stockpot, and bone broth is an essential component of many favoured dishes. However, this broth offers much more than flavour. It offers a treasure chest of health-enhancing nutrients, many of which need boosting in many of us.
  • Bone broth supplies high doses of magnesium and calcium in a balanced, bio-available form. It also supplies large amounts of gelatin, which is actually the equivalent of collagen. Collagen is not just about skin integrity and less wrinkles, it is equally important for connective tissue and healthy arteries. Collagen production is dependent upon vitamin C and many of us need to top up with this nutrient. Vitamin C is the workhorse of detoxification and, in our contaminated world, most of us need much more than fruit and vegetables can provide. When collagen production is inhibited through a lack of vitamin C, supplemental collagen, via bone broth, can be of tremendous value.
  • Bone broth also supplies luxury levels of several nutrients that support the joints. These include substances like chondroitin sulphate, hyaluronic acid and glucosamine sulphate. If cartilage can be included with the beef bones, this will also supply bovine cartilage, which is another popular anti-arthritis nutrient. However, bovine cartilage can offer other benefits.
  • Method:
  • 1. Place 3 kg of beef bones and cartilage into a large pot containing 3 L of water.
  • 2. Add 6 tablespoons of vinegar and leave standing for 3 hours.
  • 3. Bring to the boil and simmer for 3 days. Top up the water to cover the bones if necessary.
  • 4. Now remove the bones and strain off any solids. The completed broth should be refrigerated.
  • This medicinal flavour-enhancer can be added to soups, stews, casseroles and stir-fries, or it can be consumed as a standalone soup. It can be frozen in single serve portions and will not lose any of its many benefits.
  • 3 kg beef bones and cartilage
  • 3 L water (+ extra for topping up)
  • 6 Tbsp vinegar

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