Have you ever made your own bone broth? Bone broth contains beneficial minerals and amino acids needed to heal the digestive system and toxic cells, as well as provide essential nutrients to your body.
To a crock-pot, add:
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 5 garlic cloves, minced/chopped
- 2-4 beef bones, obtained from local health food store or farmers market, including at least one knuckle bone
- ½ Tbsp Celtic sea salt
- 2 Tbsp of apple cider vinegar
- Water-enough to fill the crock pot
- Place the vegetables in the bottom of the crock pot.
- Add the beef bones.
- Pour apple cider vinegar over bones and add salt.
- Cover everything with water, filling crock pot. The more you make, the less often you have to make it!
- Turn crock pot on high until light boil is achieved, then place on low setting for 8 to 24 hours.
- After cooking, let cool, & pour broth through a strainer.
- Vegetables can be saved and used in a blended soup, as part of your meals. Make sure you discard any small pieces of bone.
- Before I consume the broth, I like to put it in the refrigerator overnight so it is easy to remove the fat from the top of the broth.
- After removing fat, separate broth into individual containers. If freezing, use freezer-safe glass and do not fill the containers all the way full. They can break!
- Store 3 servings (1 cup each) in the refrigerator and the rest can be frozen. As you use a cup each day, replace it with one of those from the freezer.
- Drink one cup of bone or vegetable broth every day. You can drink it warm like tea or pour it over your vegetables during one of your meals.
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