“Like is good for like”: In Chinese Medical Theory, philosophically the approach to dietetics is “Like is good for like,” meaning eat tendon to repair tendon, consume liver to repair liver, etc. Bone broth is seen as a Kidney Tonic in Traditional Chinese Medicine (TCM) because bones and marrow relate to the function and energetics of the kidneys. The kidneys are also seen as the primary source for all yin and yang in the body and relate to our reproduction, sexual vitality, and the length of our lifespan. Bone Broth is notoriously good for conditions of deficiency and debilitation. Healthy kidneys lend to a long and healthy life.
Mineral content: For bones to form and maintain their integrity, many minerals have to be present. Thus, bone broth is very high in minerals, acting as a general tonic to the body and it’s plethora of functions.
Apple Cider Vinegar, Lemon, & Pink Himalayan Salt: These acidic components act as the agents that leach the minerals from the bones. Without these present, it is far more difficult to extract said minerals, and it is therefore absolutely crucial they be present for a good, hearty, and healthy broth. Pink Himalayan Salt is also very rich in trace minerals.
Black Peppercorns: In both TCM and Ayurvedic Medicine, black pepper is said to aid in the absorption of minerals and in turn, support healthy digestion. The black peppercorns cooking with the broth and then being blended with the broth, act as a “carrier” to further imbue the body with a higher level of mineral absorption. They also make the broth taste warm and savory.
Raw Garlic: Raw garlic is anti-viral, anti-microbial, and anti-bacterial, making it an excellent addition to an already tonic-laden broth. Raw garlic boosts the immune system and is also excellent for the heart. It also helps lower cholesterol and arterial plaque, and in this case, acts a balancing agent to the fat present in bone broth. Garlic is acrid, warm, and dispersing, where fat can be heavy, dense, and congealing. The garlic being present makes the energetics and flavor of the broth “less heavy.”
100% Organic Grass-Fed Bones: Bones in this classification are rich in anti-inflammatory Omega-3 fats, compared to inflammatory Omega-6 fats which show up in conventional/commercial beef. Cows that eat a grass-fed diet produce outer-muscular omega-3 fat, while corn-fed cows produce intramuscular omega-6 fat. Grass is a cow’s natural diet; corn is an unnatural food for them and makes them collectively sick and riddles their body with intestinal and inflammatory disorders.
Marrow & connective tissues: Marrow is rich in fat and thus makes a very long lasting and sustainable energy source in the body. The connective tissue usually attached to beef bones is tendons, ligaments, and/or cartilage. These substances are deeply rich in collagen, a connective and structural protein that yields gelatin when boiled. Collagen is necessary for healthy skin, nails, hair, joints, and virtually every other connective tissue in the body. As a result, bone broth was seen as a key medicine in ancient times to keep the skin looking youthful, pliable, and supple. There is also considerable research now showing that bone broth is being used to heal Leaky Gut Syndrome because the collagen found in bone broth heals and supports the intestinal mucosa found in our digestive tract. The collagen “fills” the micro-holes found in our small intestine from Leaky Gut, meaning the hyper-permeability of our intestinal lining is decreased, aiding in better absorption of nutrition in our diet. Look for bones that have lots of connective tissue because it will yield more collagen in your bone broth. You can also ask your local butcher to acquire you grass fed beef tendon to add to your crockpot in addition to the bones.
Energetics: According to TCM, minerals are said to have a descending action, and when ingested, make a person feel centered and rooted with their feet firmly planted on Earth. Thus, bone broth yields this kind of effect to those who consume it. Bones and marrow are the “deepest and most dense” parts of us and this is why it feels so nourishing and grounding to drink it. Bone marrow is also where our bodies make blood and is pivotal in the function of our immune system. Following the philosophy of “Like is good for like,” it is said that bone broth also supports these functions in our own bodies. According to TCM and various other traditions, bone broth is a tried and true method to keep the body nourished, healthy, and whole.
2-3 LBS. OF 100% ORGANIC, GRASS-FED BEEF BONES
ORGANIC RAW APPLE CIDER VINEGAR
2 – 5 CLOVES RAW GARLIC
BLENDER (HIGH-QUALITY PREFFERABLE)
ADD 2-3 LBS. BEEF BONES TO CROCK POT
ADD 6 TABLESPOONS OF APPLE CIDER VINEGAR TO CROCK POT
ADD TWO TABLESPOONS BLACK PEPPERCORNS TO CROCK POT
SQUEEZE JUICE OF 1 LEMON INTO CROCK POT
ADD 1-2 TABLESPOONS OF PINK HIMALAYAN SALT TO CROCK POT
FILL CROCK POT TO VERY TOP WITH FILTERED WATER
SET CROCK POT TO LOW SETTING AND COVER WITH LID FOR 12-15 HOURS
AFTER 12-15 HOURS, REMOVE REMAINING MARROW/CONNECTIVE TISSUES FROM BONES AND PUT INTO BROTH; THEN REMOVE BONES FROM CROCK POT
STRAIN BONE BROTH THROUGH STRAINER/COLANDER AND PUT REMAINING MEAT/MARROW/CONNECTIVE TISSUES INTO BLENDER (MAKE SURE PEPPERCORNS GO INTO BLENDER)
FILL BLENDER A ¼ FULL WITH BONE BROTH AND ADD 2-5 CLOVES RAW GARLIC
BLEND ON MEDIUM SETTING UNTIL MEAT/MARROW/CONNECTIVE TISSUES BECOME LIQUEFIED AND A SINGLE CONSISTENCY
ADD THIS BLENDED/LIQUEFIED PORTION TO ORIGINAL BONE BROTH AND STIR UNTIL MIXED THOROUGHLY (REFRIGERATE AND CONSUME WITHIN 7-10 DAYS OR FREEZE)
DRINK BROTH & REVEL IN THE GLORY : )
PLEASE NOTE: EVERY BATCH OF BONE BROTH IS UNIQUE AND I ENCOURAGE PEOPLE TO FREELY AUGMENT THIS RECIPE TO THEIR LIKING. THIS IS A FOUNDATION FROM WHICH TO GROW. I OFTEN ADD MORE GARLIC OR SALT TO GET THE FLAVOR JUST WHERE I WANT IT. EXPLORE AND FIND YOUR PERSONAL VARIATIONS : )