Since my bone broth blog two weeks ago, I have received so many requests for bone broth recipes that is has been difficult to keep up. With so many people expressing interest, I thought I would provide several recipes to give everyone some recipe options.
Before I get into the recipes, let me give bone broth an additional endorsement. While this blog is devoted to “defying dementia,” the benefits of bone broth go well beyond fighting dementia. The list is long and includes protecting joints, diminishing arthritis, stronger bones, immune support, providing an energy boost, reducing cellulite, and helping with issues like diarrhea and constipation. All of this is why bone broth gets billed as a healing diet staple & the one food that can “transform your health.”
The first recipes come from one of my favorite go-to health websites: askdrernst.com. The Ernst website offers three recipes, each designed to address a specific health goal: boosting immunity, decreasing inflammation or healing a troubled gut. You can pick the recipe that suits your needs.
In addition to these three great, simple recipes, I am including the recipe we use in the Hafele household below. This recipe was developed by Jim’s caregiver, Cynthia Rhudy, and makes enough to last us about a month. We put one bottle in the refrigerator and about six others in the freezer.
So definitely give bone broth a try. If you don’t want to make it yourself, you can buy it from Queen City Pantry at Atherton Mill on South Blvd. I can personally endorse the work of Executive Chef Rochelle Baxter.
Cynthia’s Bone Broth
- 2 large or 2 to 4 small beef shank bones (100% grass fed)
- 1-2 gallons purified or reverse osmosis water (available in Earth Fare, Whole Foods, etc.)
- 2 teaspoons garlic salt
- 2-4 teaspoon sea salt (start with 2 tsp and add to desired taste)
- 1 teaspoon black pepper (add to taste)
- 2 teaspoons apple cider vinegar
- 1/2 sweet onion, sliced
- 4 peeled carrots, sliced lengthwise
- 4 celery stalks, sliced into 3-inch pieces
- 4 fresh garlic cloves
Place bones in slow cooker, then add water to cover followed by garlic salt, sea salt, pepper and vinegar. Add remaining 4 ingredients, then add more water, filling pot to the brim. Cover with lid. Turn heat on high for 4 hours. Adjust heat to low and cook for at least 14-20 hours. Add purified water as needed, keeping pot filled to the brim. After cooking cycle, remove bones with tongs, placing in large bowl. Use strainer to remove vegetables to same bowl. Cover top of a large
pitcher with paper towels to strain. Take measuring cup to remove broth from pot and pour slowly into pitcher, through the paper towels. Cool in refrigerator, then pour into large mason jars, filling only 2/3 full. Put jars back in refrigerator till cold, then move to freezer. Thaw jars as needed in refrigerator.