During the cold seasons it is very common to get sick and as parents we need to have all our strength to keep going and when we have sick kids we want them to feel better fast.
In our house we found that bone broth is an amazing every day healing broth and not only keeps our immune system strong but helps us heal faster if something does take over. I wanted to share our version of bone broth with you and tell you a little more about how amazing it is for you. I would double check with your pediatrian but I have heard it is safe to give infants as young as 3-4 months. We started at 4 months with our twin girls.
1. Mineral rich infusion known to boost the immune system
2. Improve digestion, allergies, immune health, brain health and much more
3. It's high in Calcium, magneium, phosphorus (great for bone and tooth health)
4. Supports the: joints, hair, skin and nails due to it's high collagen content.
5. High in amino acids proline and glycine which are vital for healthy connective tissue
6. Beneficial to the nervous system and wound healing
7. It is affordable and easy to make and it uses up old bone scrapes
What to use:
It can be made from any leftover bone such as: beef, chicken, turkey, duck or fish. You purchase prepackaged bones from the store or save your leftovers and freeze them. It is ok to have meat still attached it addes more flavor and protein. Try to use it from the best source such as organic, grass fed. A couple sources online are: wellness meats or tropical traditions.
2 pounds or jmore of bones from healthy source - to 1 gallon of water
2 chicken feet for extra gelatin (optional)
2 carrots ( I put a ton extra cause my kids like to eat them afterward)
2 stalks of celery
2 tablespoons apple cider vinegar
1 bunch of parsley
1-2 TBSP coconut oil
Garlic & Herbs or your choosing (add for the last 30 minutes of cooking)
1. Roast bones for 30 minutes on 350 degrees
2. Place bones in water and vinegar for 30 minutes to help nutrients become more readily available
3. Add rest of ingredients and bring to a boil
4. Brings to a simmer and let cook for 48 hours
5. strain and store.
I like to make a couple of ice cube trays full so we can readily thraw some out to drink and then pour the rest in jars to store in freezer for up to 6 months and 5 days in fridge.