The new mood food?
Did you know that the modern Western practice of eating muscle meats without the cartilage is an unwise practice? Muscle meats include chicken breast and steak. This is because the ratio of amino acids (building
blocks of proteins) are different in the muscle and the gelatinous parts like cartilage and gristle. We are missing out on important quantities of amino acids like glycine if we do not eat slow-cooked tough cuts of meat and/or consume bone broth on a regular basis.
Bone Broth Medley
- Enough bones to fill a large stockpot e.g. chicken necks and carcasses, marrow and joint bones (tip: cooked bones increase the gelatin in your broth. Keep all your bones from roast chicken, lamb bones, T-bones etc. in the freezer until you make another batch of broth.)
- Generous splash of vinegar (I use apple cider vinegar)
- 1 onion, 2 carrots, 2 sticks celery, all roughly chopped
- 1-2 tsp peppercorns
- Bunch parsley
Place any uncooked bones in a baking pan and roast at 350 degrees until well browned. Place in a stock pot and fill the pot with cold water. Add the vinegar and bring to a low simmer. Skim any scum that rises to the top of the water. Add the vegetables and peppercorns. Cover and simmer for several hours or overnight (you may need a diffuser to keep the simmer gentle). (You can also make broth in a crock pot.)
Let the broth cool and strain through a colander or sieve. When chilled, remove the fat from the top.
Some people need to heal and seal their gut before they can handle long-cooked broth properly. If anyone in your family suffers from chronic illness, especially neurological problems, simmer the bones for a shorter time, or make meat stock only (joint of meat simmered for 1.5 to 2.5 hours).
For more information and science on the amazing benefits of bone broth:
Besides being a medical herbalist, Lorraine is passionate about traditional nutrition, which simply means having the understanding that our ancestors were incredibly healthy and didn't suffer from chronic illness. So it makes sense to embrace what they ate, before modern foods were introduced. Much of what she knows comes from the Weston A. Price Foundation https://www.westonaprice.org/