When The Healer Needs Healing: Bone Broth To The Rescue

Two separate trips to Nicaragua and Mexico last month left my gut bacteria a little overwhelmed  and after returning home with constant pain after eating and other "TMI" digestive complaints I settled in for a day of rest and bone broth prep.  

I checked my freezer for veggie scraps  and bones purchased from a farm in Pennsylvania that is certified humane. While I like to keep my diet plant-based as much as possible, my Chinese medicine roots have taught me to REALLY listen to my body.  I needed broth that was slow cooked with roots, herbs and stems, plenty of garlic and ginger to soothe and a touch of apple cider vinegar and cayenne to finish.

I simmered the ingredients for 12 hours and then moved them to the crock pot overnight.  I am thankful for the ability to have the time to open up my kitchen medicine cabinets allowing food to become the real medicine when I am not at my best.  Practitioners are not always the best patients, but when you take the time to prepare your food and drink your medicine, good things happen for all to see.

Bone broth has become the new green juice and when the seasonal shift or cultural transition have left you feeling acidic and inflamed, the nourishment here will not fail you.  I have spent two days drinking this golden elixir adding in bits of carrots and potatoes from the the pot. One more day and I will be totally back on track. Healing is rarely successful when you go for the quick fix.  Taking the time to be active in your process is a true gift.

 

BASIC BONE BROTH

3-5 lbs chicken bones

veggie scraps

2 celery stalks

1 hard onion, cut in half

1/2 bulb of garlic, cloves crushed

1 finger of garlic

1 large carrot

1-2 potatoes

2 teaspoons sea salt

1/2 teaspoon pepper

1 small turmeric root or 1/2 teaspoon turmeric

apple cider vinegar

cayenne 

 

PREPARATION

Place all ingredients into a large stock pot.  Cover with water by 2-3 inches.  Bring to a boil, then turn to simmer and cover.  Let the stock go for as many hours as you can, ideally 6-12. You can also make the entire stock in a crock pot.  I like to move the stock and ingredients to a slow cooker after it has been on the stove for a while to cook overnight. This is ideal to get the most nutritional benefit out of your broth.

Add a teaspoon of apple cider vinegar and a pinch of cayenne to each cup. Drink it down and feel better!