In case you haven’t already noticed, bone broth is all the rage in the health/fitness world– and why not? The benefits are numerous. It’s gluten-free, chockful of collagen (which is beneficial to your skin and joints), and fits well into one’s low carb/keto/fasting lifestyle.
OK, but how do you get it?
I’m aware of some local companies here in the Bay Area such as Broth Baby, Numo and Mission Heirloom (MH also has an amazing Bulletproof/Paleo-certified restaurant in Berkeley you should check out– so freeing to be able to eat anything on the menu!) that sell it. Your local cafe or restaurant may serve it on their menus as well.
Why is it so easily accessible? Because it’s easy to make!
All you need is a crockpot, some grass-fed bones from your local butcher, and time. I use leeks versus onions since they’re lower in sugar and they stand up to long cooking time. There’s also lots of room for variation, depending on what herbs and spices you have on hand. Hope you enjoy!
Easy Bone Broth
Ingredients: 1-2 grass-fed beef bones that fit in your crockpot 3 stalks of celery 1 leek, cleaned and chopped 1 cup raw apple cider vinegar Alkaline mineral water (I use Fiji) Herbs (I used thyme, bay leaves, and oregano for this one) to taste Himalayan pink salt to taste Grass-fed collagen protein, optional addition for non-fasting days
1. Place bones in crockpot so that they fit inside. Add leeks and celery.
2. Add vinegar then cover bones with water. Add herbs and salt to taste. If you’re not fasting, add collagen protein.
3. Cook on low for at least 8 hours. Ladle and drink! I use mason jars to store the inevitable leftover broth in my fridge for later enjoyment.