Bone Broth

From any perspective, gut health is key.

Chinese medicine sees the gut through many lenses. This post will focus on the organ systems most related to the digestive process. Stomach, Spleen and Pancreas. Biomedicine doesn’t mention the function of spleen all that much, more pancreas and digestive organs of stomach, gallbladder, liver and intestines both small and large.

Either way, what we eat and indeed how we eat, matters. How we eat is a whole topic itself which I’ll talk about in a separate post.

Digestive organs lay in the centre of the body. Directly effecting our level of energy and the quality of our structure; bones, muscle, tendons, skin. The food we eat, and the quality of our digestion can affect our breathing, sinus and affect our senses such as sight and mental clarity.

Perhaps one of the most profound effects on our gut health has been the changes in agriculture and food preparation over the past 60-70 years. Although we have no control over these industrial systems we do have agency over our choices. There are excellent companies who focus on the integrity of the ingredients, and I do prioritise supporting them however I can. I spend my money on quality products, period.

Bone broth is one of those things that can have lasting positive influence on the gut, contributing to our broad spectrum wellbeing. As a base for soups, stews and risotto type dishes. Warming and delicious especially through the cooler months, but anytime really.

We’re blessed with quality readymade broths now. Either powdered or fresh. Otherwise, we make our own.

Here’s a recipe I enjoy using.

Note: All ingredients must be organic or bio-dynamic. Cooking bones from animals that have been fed hormones or vegetables that have grown in and around pesticides are not advised.

Note: This stock can be made with any or all listed ingredients. The bare minimum needed are the bones and the vinegar. The rest is your choice.

I choose not to use onion or garlic. If you choose of course, you could add these too.

RECIPE

3/4 large knuckles - beef bones.

3 tbsp apple cider vinegar (helps to draw out the marrow)

1-3 root vegetables such as carrots, parsnip, turnip - cut in half, not peeled

1-2 celery stalks - cut in half

1 inch knuckle fresh ginger & fresh turmeric - chopped

1 tsp cracked black pepper & quality salt

1 tsp whole fennel seeds

1 cinnamon quill

Water to cover - approx 4 litres

Bring to boil and cook for minimum of 12 hours. 24 hours is ultimate. Yes, this can be difficult so cook for as long as you can. Still beneficial. Slow cookers are excellent. The longer the cooking the more gelatinous the broth when cool. So good to see the gloopy stuff at the end of it all. This is the marrow, the gold!

When finished cooking let cool before straining.

Freeze or use fresh.

Enjoy and let me know how you go.

Love, Anny