Diverse cultures from around the world have been reaping the benefits of nourishing bone broths rich in minerals for millennia. Sally Fallon’s book, Nourishing Traditions, includes a variety of bone broths with root vegetables which supplies many vitamins and minerals our body needs.
From the Chinese medicine perspective, bone broths not only nourish our kidneys and build blood through the release of bone marrow which is rich in red and white blood cells, but it also is responsible for providing energy (prana or qi). Since the adrenal glands in Chinese medicine are part of the kidney system, bone broth supports the functioning of the adrenal glands.
By cooking over several hours, the bones release calcium and phosphorus, minerals of which our teeth are made. Minerals consumed this way are more readily absorbed into the body and provide quality fat which benefits the maintaining of a healthy gut.
Try the following recipe and start to reap the health benefits.
Beef Bone Broth with Root Vegetables
Ingredients:
2 tablespoons of olive oil
2 garlic cloves minced
2 celery stalks diced
1-2 med. carrots diced
1 turnip diced
1 bay leaf
1 rutabaga diced
1 pkg. of beef bones for stock
1/2 cup minced parsley
1/2 cup of tomato purée
6-8 cups of filtered water
sea salt to taste
Place all ingredients in a large pot and allow to simmer for one to two hours until marrow is extracted. When cooled in the refrigerator, the fat will come to the top and harden which can be discarded.
Ilia Regini is a nutritional health and wellness advisor, traditional healing foods chef, teacher and blogger. I can be reached at: [email protected]
