Bone Broth

As a lot of you might know, I have a fair amount of stomach issues. Celiac Disease being one, but I also have a number of sensitivities. The question I get asked the most is “What do you do when you have a flare up”. Well, the most important thing is drinking a LOT of water. Guilty as charged when I spend too much time at home. It seems easier to drink water when I am out because I always have a water bottle with me. Always. So when I empty it, I find somewhere to fill it back up. But at home, I am distracted. That is not to say I don’t have good intentions, I do, I have full water bottles in every room but I rarely reach out for them. *note to self – drink more water at home!

But really my first answer is bone broth. I make a crock pot full about once a week and I drink it nearly everyday. 1 mug of bone broth with 1 scoop MCT oil, 1 scoop collagen, a handful of leafy herbs, 1 tbsp hemp seeds. It all goes into my blender for a warm frothy “latte”.

Why bone broth for my belly? Because of the glutamine in the marrow. It helps alleviate the pain and agony from getting “glutened” or eating something that wasn’t right for me at the time like corn products, sugar, or raw onions. Adding the collagen adds more glutamine which helps repair that one little spot in my stomach that is weak and causes pain and inflammation. By adding the fresh herbs (parsley or cilantro), I boost up the anti-inflammatory properties of the bone broth. And it works. I have tried everything. Kombucha – nope. Kefir – nope. Bone broth.

Recipe* –

1 large crock pot
Beef bones (refer to photo) you can also use chicken turkey, lamb, etc
3 large carrots
3 large stalks celery
Big handful of radishes
1 medium chopped onion
3 Bay leaves
5 stalks fresh thyme (use whatever you have eg dried thyme, rosemary, etc)
1 tsp sea salt
1 tbsp peppercorns
½ cup organic apple cider vinegar

*feel free to put whatever is going off in your fridge – tomatoes, peppers, garlic, fennel, zucchini. At least you know it is being put to good use!

  1. Roast the bones in the oven at 400 Fahrenheit for at least an hour. Get them good and brown.
  2. Throw everything in the crock pot – including the fat from the bones
  3. Fill with COLD water
  4. Turn on for 12 hours on LOW – you can bottle/jar after 12 hours but I go for 24.
  5. Strain
  6. Bottle or vacpac – you can store in fridge or freezer. Whichever makes more sense for you