Broth for the soul

Soup is my favorite dish. It's easy to prepare and easily digested. Some people consider it the perfect winter food; right now it's -33 in Canada, so I agree. This medicinal food should also be ingested yearly for it's nutritional value. I'm not talking about the florescent yellow commercial instant soup mix. What I'm talking about is bone broth made from scratch with fresh ingredients and at a very low cost.

By slow cooking fish, chicken, lamb or beef bones you can transfer many of their important nutrients to the broth. Smaller bones such as fish only require 15 to 30 minutes for this nutrient transfer to occur, but larger bones such as beef joints can be simmered for over 12 hours to get the most out of them.  

How does bone broth help alleviate the pains & symptoms associated with AS and other inflammatory conditions? Gut inflammation is often a problem that causes fatigue, cramping, diarrhea and lowered absorption of food nutrients. The nutritional constituents in these broths help alleviate many of these gut symptoms. The dissolved collagen in the broth promotes easier digestion, as well as being a great source of easily absorbed protein to help get us out of bed and walking again. The cartilage from these broths can help in the treatment of degenerative joint disease, arthritis, some inflammatory bowel diseases (such as Crohns disease) and lowered immunity. Bone marrow contained in many of the soup bones is highly nutritious and can confer on the broth lots of soluble nutrients such as B-vitamins and minerals. The main amino acids found in bone broth help with the health of the cells of the immune system and the gut mucus membranes.

Making stock is dead simple. Five easy steps and you've got great tasting stock that you can drink on its own, freeze for later use or add to other recipes (rice, sauces, etc...) for extra nutrients and flavor.
  1. Roughly dice one onion, three carrots and a few sticks of celery. 
  2. Over medium heat, add the chopped veggies to a good glug of olive oil (about 2 tablespoons). Stirring constantly, soften the onions, carrots and  celery over medium heat. 
  3. Add the chicken (or other bones), covering them with water so that they are immersed about 2cm below the surface. 
  4. Simmer them until the joints come apart easily (Chicken - 8-12h, beef 10-20h, fish 15-30 min). 
  5. Filter the stock with a strainer, adjust salt and pepper to taste.
For best results, be sure to buy your soup bones from a certified organic producer. Antibiotic residue and growth promotion hormones can bio-accumulate in marrow and cartilage and you don't need any of that in your soup...

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