Soups or broths are excellent for supporting the Lungs in the fall and winter.
In Chinese medicine bone broth nourishes our Kidneys—the internal organ associated with winter season–supports our qi and builds blood. Bone marrow is the source of essence (our genetic material), blood, and qi which all come from kidney energy. Kidneys are in charge of bones (including teeth) and joints so it is reasonable that we nourish those with similar food.
In our bodies the adrenal glands sit on top of our kidneys and in Chinese medicine they are considered part of the Kidney energy system. Bone broth may be a very potent source of nourishment to take us from “survive” to thrive.
You can use any kind of bones – fowl, beef, pork, even fish. Beef bones are often easy to find at a local butcher shop or super market.
If you choose to use beef or pork bones you may want to roast them first. Get the best bones you can, such as grass fed & organic.
There are probably as many recipes for bone broth as there are people who make it. Here is a basic beef bone recipe.
Two pounds of beef bones per gallon of water. Many people find the broth even more delicious if the bones are roasted in the oven at a medium heat for 30 to 60 minutes before simmering.
You’ll also need some organic vegetables for flavor. These are actually optional but add extra flavor and nutrition. All vegetables are rough chopped.
1 onion
4-5 cloves garlic
2 large carrots
2 celery stalks
Mushrooms, such as shitakes. Shitakes support the immune system.
1 cup parsley
Put the bones in a big pot with water, add 2 Tbsps. Of apple cider vinegar (it helps release minerals in the bones) and whatever veggies you want. Simmering in a crock pot is an excellent method for making bone broth. Bring to a boil, and lower the heat to a gentle simmer for 24 hours.
The bones should be soft when the cooking is done. Cooking those helps release the collagen and gelatin that you want for your skin and joints. The soft bones more easily release all the minerals into the liquid.
Skim off the foam as it develops and add more water as needed. Strain the broth through a colander or strainer and reserve the cooked vegetables. They are delicious, too.
Let cool in refrigerator and skim off congealed fat.
Bone broth can be frozen for 3-4 months or canned in mason jars.
Bone broth is capable of providing some deep nutrition and can be a prominent part of our nutrition plan. It’s so easy to make. Everyone is unique and it’s fun to play with veggies and seasonings to make an awesome meal, snack or daily supplement.
