Why Bone Broth is Good for you
It's been a medicine and a staple food for thousands of years in China and all over the world in traditional societies.
Fact 1: A rich bone broth contains calcium, magnesium, phosphorous and other trace elements that is easy to digest and assimilate.
Fact 2: The long cooking breaks down the cartilage and tendons releasing the very same compounds, chondroitin sulphates and glucosamine, that are found in expensive supplements for arthritis and joint pain.
Fact 3: The best bone broths become jelly-like after they cool in the fridge due to their gelatinous content. This is amazing stuff! It helps with digestive problems and a weak immune system. Perfect to ward off a cold and for people recovering from an illness. Gelatin also soothes an inflamed digestive tract, healing the mucosal lining of the intestines.
How to Make your Nutritious Bone Broth
Easy to follow instructions can be found by watching my acupuncture teacher Dr Eileen Han, from San Diego on youTube at :
https://www.youtube.com/watch?v=gu29jcMQ3kg
Ingredients
1. Bones: Pork knuckles, Beef bones, Oxtail (can be added for a richer flavour)
2. Spring Onion x 2
3. Large Onion x 1 (or 2 medium sized onions)
4. Ginger - approx 10cm long
Prep the Bones (to get rid of the impurities)
Put the bones in a pot
Add water to the pot, enough to cover the bones
Let it simmer for 35 minutes on very Low Heat
After 35 minutes tip out the water and clean the bones under the tap
Simmer: 4-5 hours
In a big clean pot (8 quart size pot), fill it up with water (enough water to cover the bones)
Boil the water
Then add the bones
Add the spring onion
Add the large onion
Add the smashed up ginger
Let it boil for 20 minutes
Then simmer on Low Heat for 4 - 5 hours.
Once the cooking is finished, place the broth in a few containers that you may put in the freezer to use for the base of various recipes like vegetable soup, noodle soup, or to add to pasta and other dishes for flavour. Or simply drink as a soup on it's own. Nutritiously good!