Skip to main content

Natural Awakenings Chicago

Beneficial Bone and Mineral Broths

Jan 31, 2020 12:00PM
"Ever wonder why we take chicken soup for a cold or flu? The benefits of bone broth have long been known. Traditional chicken soup was made from a whole chicken by boiling until the meat fell off the bones. This resulted in the minerals from the bones, along with other vitamins, being in the broth. The beneficial nutrients were then able to be used by the body to heal and regenerate cells,” says Tiffany Hinton, a mom, business owner, author, speaker, functional medicine-certified health coach and founder of GF Mom Certified.

"The broth provides collagen and compounds from the glucosamine family, which can nourish the bones and joints. Dr. Terry Wahls explains, ‘bone broth is also filled with all the minerals that our skeletons need, in addition to glutamine and other amino acids that are especially healing for someone suffering from a leaky gut… The amino acid glutamine is the preferred fuel to heal internal damage more efficiently.’  [The Wahls Protocol, 2014]

“For those following a vegetarian or vegan diet, a mineral-rich seaweed broth can bring similar healing benefits,” Hinton adds.

Hinton provides the following two recipes, which she uses with her own clients and family.

Chicken Bone Broth

Yields: About 12 cups (3, 1-quart jars)

2-3 lb chicken bones (preferably from organic, free-range chicken)

3-4 cups mixed chopped vegetables and peelings (I use carrot peelings, red cabbage,
   fresh mushrooms, leeks and celery)

One bunch of fresh herbs of your choice

2 Tbsp apple cider vinegar

4 qt water


Seaweed Mineral Broth (Vegan)

Yields: About 12 cups (3, 1-quart jars)

12 cups filtered water

1 Tbsp coconut oil

1 red onion, quartered (include skins)

1 garlic bulb, smashed

1 chili pepper, roughly chopped (with seeds) (optional)

1 thumb-sized piece of ginger, roughly chopped (include skin)

1 cup greens, such as kale or spinach

3-4 cups mixed chopped vegetables and peeling (I use carrot peelings, red cabbage, fresh mushrooms, leeks and celery)

½ cup dried shiitake mushrooms

30 g (about 1 oz) dried wakame seaweed

1 Tbsp peppercorns

2 Tbsp ground turmeric

1 Tbsp coconut aminos

A bunch of fresh coriander or other herb of your choice

Boil all ingredients for 6 hours on low heat or cook in crockpot for 24 hours on low.

Strain both and place in sterilized mason jars.

Refrigerate the jarred broth for up to 7 days or freeze for up to 6 months. Use in soups, gravies or just as a warm, soothing drink. 

Note: If canning, follow specifically recommended bone broth canning procedures for a shelf-stable product.

 

Alternate method using an InstaPot or similar cooker

Add water until the bones and veggies are completely covered, making sure that you don’t fill more than two-thirds capacity. Lock the lid in place and set the valve to the “sealing” position.

Using the manual setting, select “high pressure” and set the timer to 120 minutes.

After two hours, allow the InstaPot to depressurize slowly via natural release.


Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.