I would like to introduce you to Caranica (Cara) Demu, RD, MPH. Cara is a brilliant dietitian who owns a growing business producing and marketing healthy broths and soups. We believe this has major importance. Cara writes as follows:
"As a nutritionist I am always looking for food-based solutions for my clients to get an abundance of nutrition in their diet. My recent obsession has been with bone broth from grassfed beef. Grassfed cattle have a better lipid (fat) profile. They have more healthy omega-3 and a much higher levels of the very important fat-soluble vitamins A, D, E, and K. Their bones are very mineral rich, meaning their broth have high amounts of calcium, potassium, magnesium, and trace minerals in a easy to digest and absorbable form. These are also in the proper ratios that make them readily available to our bodies.
Another excellent aspect of these healthy animals is their ligaments and cartilage. The nutrients released from slow cooking gnarly bony bones with big knuckles of cartilage and chunks of ligaments help restore our own cartilage and joints whether from wear and tear or from the ravages of arthritis. My mother suffers from arthritis and a cup of delicious bone broth per day has dramatically reduced her suffering. "
There are much more benefits to be gleamed from a daily cup of bone broth. If you think that grassfed bone broth is good news--- just wait until you taste the mouth-watering flavor of Nature’s Gourmet Farm Grassfed Beef.
• 3-4 lbs of grassfed beef bones. Look for a mixture of bones that are meaty and bony bones that have knuckles and ligaments
• 1/4 to 1/2 cup of olive oil
• 1 large onion roughly chopped
• 3 stalks of celery roughly chopped
• 2 carrots, thinly sliced
• A handful of fresh thyme
• 1 bunch of parsley
• 2 TB spoons of whole peppercorn
• 3 bay leaves
1) You will need a large stock pot, at least 12 quarts. If the pot is bigger you can add more veggies.
2) "Sweating" the veggies before adding the bones imparts a nice flavor. Get the pot going with olive oil on medium heat and add the sliced onion. Allow the onion to cook soft and then add the veggies. It will take about 30 minutes for it all to cook soft.
3) Once the veggies are soft, add the bones and fill the pot with as much water as it will hold.
4) In the last hour of cooking, add the parsley, peppercorn and bay leaves.
5) After cooling, strain and discards all the solids.
6) Refrigerate ---it will last 7-10 in the fridge and forever if frozen.
Drink several cups daily for good health----more if dealing with a health issue.
Footnote: the simmer on the stock should be low and slow. You should only see one bubble or two come up to the surface at one time. That is very slow! If the stock simmers too at too high a heat, it will form MSG (monosodium glutamate) out of the glutamine. So instead of having a glutamine rich stock, you will have a ton of MSG which is toxic to your nervous system and will contribute to a sluggish liver. So keep the heat low.
Cara Demu, RD, MPH