Black Box Strength

Instead of throwing out your bones after eating (the good quality, grass fed, expensive stuff), get the most out of your money and your food by making a broth. Our grandmothers knew well how to use every part of the animal and lately it seems that wisdom is being brought to my attention. Meat and fish stocks are universally used throughout traditional cuisines, but it seems to have almost disappeared in American culture. It is very rare to find someone who knows the benefit and the skills of creating a delicious, gelatinous broth (when I find a person who knows traditional methods, all I want to do is sit and listen to what they know).

Properly prepared stock, is extremely nutritious, it is full of minerals from bone, marrow, vegetables, and cartilage. A south American Proverb says “A good broth resurrects the dead”. There is much truth to these words. Consider the chicken soup of our childhood, when properly made, can in a sense resurrect you from what feels like death.

Yesterday we talked about finding a balance in our protein sources. Muscle meat contains the amino acid methionine and it is important to maintain a balance between the amino acids methionine and glycine. Homemade bone-broth is rich in the amino acid glycine. So, it’s only appropriate and healthy that we should make it a priority to drink this super drink on the regular. Glycine also helps with the development of the intestinal barrier, which is one of the keys to robust health and a strong immune system. So, with this in mind: Get your drink on!

Ingredients:

Bones (a knuckle or joint bones work really well here)

Crockpot

apple cider vinegar

Salt/pepper

(and any other veggies you have on hand… onions, celery, carrots..)

Directions:

Place your bones in the pot. Cover with water. Add ~tbs or so of apple cider vinegar. Let this sit for about an hour. Then turn on the pot on low. Let it sit for about 4 hours. Then add spices/veggies. Let it sit for about 4 more hours. Once you are finished strain your goodness and enjoy! (Also: You can reuse these bones for 2-3 more times!)

The first batch I made, I was constantly coddling the broth, just making sure it was “okay” and this led to more stress than was needed. The second batch, I just let it be. In my opinion my second batch has been the best so far, mainly because I didn’t worry to much and let the food work for itself. Also, if your broth is gelatinous when cold, you did good.  Gelatin acts in aiding digestion (it has been used to treat all sorts of intestinal issues: IBS, Crohn’s, colitis, hyperactivity…).  So, no worries if your soup jiggles a little, it’s good for you!

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