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Bone Broth: Tasty, Delicious and Nutritious

February 4, 2015

Bone Broth: Tasty, Delicious and Nutritious

 

The scene is almost similar to Seinfeld’s episode of the Soup Nazi - people are covered in winter gear, lining up the block just to get a cup of steaming soup. Well, almost. Instead of getting soup, these people are patiently waiting in line for broth, specifically, bone broth. It’s not quite the health trend you would expect but bone broth is surprisingly going mainstream. 

 

Bone broth is anything but new. It is an ancient tradition of boiling animal bones. The bones simmer, releasing vitamins, minerals and protein, all congealing on the top of the soup forming a gelatin when cooled. Now I know that might sound gross—but please keep reading and give me a chance to change your mind

 

Bone broth is tasty, delicious and nutritious and has been spoken about in history as far back as the 1600’s. During the 1700’s and 1800’s bone broth/gelatin was recognized as a great source of protein and used to feed the masses in soup kitchens as well as a primary food source to fuel the soldiers during their long military campaigns of that era.

 

Now let’s fast forward. Celebrity Chef Marco Canora, who introduced bone broth to another set of masses, the New York City Urbanites late last year, said that simmering the bones for a long period of time will break the tissues and release the nutrients. This new form of bone broth is not only power packed with increased protein content but with nutrients boasting of health benefits.

 

Me? I have eaten bone broth since I was a child and I suspect you have too. I remember my 95 year old Uncle preparing and serving bone broth out of ox tails, of which, I was always asking for seconds and sneaking up late at night to scoop the gelatin out of the pot because it tasted so good. I will tell you a secret: I THOUGHT I WAS WEIRD for craving the gelatin. Little did I know how good it was for me. All I knew was that the gelatin was the best part of the soup.

 

I asked him where he got his recipe. He said, his mother used to make it for him when he was a child. And I suspect, my grandmother’s mother—my great grandmother—made it for my grandmother as well. And so the legacy goes…

 

Have I convinced you to dive into bone broth yet? Either way, please keep reading.

 

Let’s talk about the nutrients boasting health benefits now.

 

For example, the broth contains naturally occurring Chondroitin and Glucosamine, which are known to help mitigate the damaging effects of joint pains. Although there are no studies backing up these benefits of bone broth, a lot of enthusiasts claim that bone broth has helped them with this ailment.

 

Then there is the naturally occurring Calcium, Magnesium, and Phosphorus found in the broth. These nutrients are the building blocks for healthy strong bones.

 

For skin, hair, and nail growth bring on the Bone Broth!  Bones are full of protein and collagen. Collagen is a vital protein that makes up 70% of the protein that makes up skin. Plus collagen makes up 30% of the protein in the entire living body. Getting a dose of this, as we all know, is essential to beauty. Especially if you are looking how to get rid of crepey skin on your arms, legs or face.

 

The naturally occurring amino acid Glycine is most likely the reason people are drinking Bone Broth for a good night’s sleep. It doesn’t hurt that glycine helps to calm the mind as well.

 

And remember when grandma sent over the home-made chicken soup, and it always make you feel good? Bone Broth!

 

As for the taste, Bone Broth tastes amazing!!!! To me, homemade bone broth tastes richer and more complex than any soup or stock I have ever tasted. Clean, pure and rich. Plus it’s inexpensive to make and you control what goes into your broth so you know exactly what you are eating. You can beef up (enhance) the flavor by adding herbs, oils, and other flavor boosters or tone it down.

 

Need a recipe? Below is my Uncle Doug’s tried and true recipe for bone broth:

  • Brown one pound of oxtail bones in a sauté pan on low heat. 

  • Add salt and pepper to taste.

  • Once browned, add 2 quarts filtered water, let simmer.

  • Add more salt and pepper.

  • After 4 hours simmering, add vegetables of choice such as green beans, onions, carrots, peas, celery.

  • Let simmer another 1 hour.

  • Serve.

 

Additional recipes are now readily available online for those who are interested to try it at home. If you choose to go the fast route, there are commercially made options now found at boutique grocery stores. Organic and free-range meat broths are also available in a wide range of flavor choices. Many restaurants are now making bone broth available for the public to purchase. Check with your  favorite steak house or go on line to find locations that make this service available for you.

 

Till next time....

 

Kellie

Growing Younger Everyday

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