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Bone Broth

Maintaining a healthy diet and nutrition is important for all women, but it is especially important during pregnancy and while recovering after giving birth.
Bone broth is a very nutritious food - for everyone.
However, broth is especially beneficial for postpartum healing because it provides a nourishing and healing nutrition that is easily digestible following childbirth. As a mom we want to make sure we are getting enough nutrients to support breastfeeding, tissue repair and energy levels.
Bone broth is a great source of protein and it help with:
Supporting your immune system
Restoring minerals to your bones
Maintaining healthy cells in your gut (heal the gut lining)
Promoting cell growth
Improving sleep quality
Stabilizing blood sugar
It's truly worth adding into your diet on a regular basis!
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Ingredients Method Notes

Ingredients
  

  • 2-3 lbs 1-1.5kg of chicken (necks/feet/wings — you can also use the carcass and bones from a whole chicken) OR beef bones (ideally a mix of marrow bones and bones with some meat left on them)
  • 2 carrots chopped
  • 2-3 celery stalks chopped
  • 1 large onion cut into 4 parts
  • 4-6 gloves of garlic
  • 1 teaspoon sea salt
  • 1 teaspoon whole peppercorns
  • fresh or dried herbs
  • 1-2 tablespoons apple cider vinegar optional
  • cold filtered water to cover

Method
 

  1. If you use red meat bones, like beef or lamb, many people like to roast the bones beforehand at 425°F/220°C for about 30 minutes to enhance the flavor of the broth. It also help in making the minerals in the bones more available.
  2. Place all ingredients into a large stockpot or slow cooker.
  3. Fill stockpot or slow cooker with filtered water to cover. Leave room for water to boil.
  4. Heat slowly. Bring to a boil and then reduce heat to simmer for at least six hours. Remove any scum as it arises. (if you don't remove the scum it's not a disaster. Your broth will just look a bit cloudy.)
  5. Cook slow and at low heat. Chicken bones can cook for 24 hours. Beef bones can cook for 48 hours.
  6. Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander.
  7. Let stock cool to room temperature, cover and chill. It will last about one week in the fridge.

Notes

IMPORTANT NOTE- If needed, start with a shorter cooking time, about 3 hours. Some people can have a reaction if they are sensitive to histamines and the longer the bones cook the higher the level of histamines is. If 3 hours are okay, you can slowly increase the cooking time and see what suits your body.

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