Let me explain what broth is and why it's so good for you. When you cook meat, bones, bone marrow and connective tissues in filtered water for a few hours you get broth. The flavour, nutrients and minerals from the bones migrate into the water making a wonderfully warming, nourishing and healing broth drink. Broth is packed full of minerals including a rich source of calcium, phosphorus, potassium, sodium, magnesium and sulfur. Bone broth also helps maintain and rebuild the structure of our bodies. Another nutritional benefit to drinking broth is the gelatin which is leached from the animal bones during the cooking process. Gelatin is incredibly healing for the digestive tract as broth works towards normalizing digestion and makes foods cooked in broth easier to digest. Other benefits of drinking gelatinous rich broth include strengthening hair and nails, reducing, preventing and healing cellulite and wrinkles.
[cooked-sharing]
Thoroughly wash and cut the coriander and vegetables and place in a stockpot.
Cut the chilli, garlic and ginger in half and add to the pot.
Pour the water into stockpot, bring to the boil and then simmer for 1 hour.
Strain twice through a fine sieve.
Can be served on its own and also used as a soup or casserole diet.
Broth is very economical since it can be made from leftover vegetable scraps and bones that you may have discarded previously. Broths are also protein sparing, meaning that by drinking broths, it minimizes the amount of actual meat needed for proper nutrition. Homemade broths nutrition will vary greatly depending on the variety and how many bones are used and which vegetables, herbs and spices are added.
Broths are one of the easiest things to make. All you have to do is put all of the ingredients in a slow cooker or large crock pot and leave it for around 24 hours or 6-8 hours for stock.
Ingredients
Directions
Thoroughly wash and cut the coriander and vegetables and place in a stockpot.
Cut the chilli, garlic and ginger in half and add to the pot.
Pour the water into stockpot, bring to the boil and then simmer for 1 hour.
Strain twice through a fine sieve.
Can be served on its own and also used as a soup or casserole diet.