Bone broth has made its way into nearly every meal I have eaten this winter. It is so warm and nourishing I feel my meal isn't complete without a small cup of broth. And of course this is the case. In the winter time we have the opportunity (thanks to the weather and diminished daylight) to rest and restore our bodies.
In Chinese medicine the winter time is associated with the kidneys and our essence. Our Essence: now that is a big thing. Essence is the physical substance that gives rise to life itself! Holy cow that is a big responsibility. There are two forms of essence to speak of : prenatal essence and postnatal essence. In other words part of your essence is derived from your parents ( I like to think of it as your genetic predisposition.) The second part is everything you acquire after birth. This essence can be preserved and nurtured with healthy eating, regular exercise, and a mindful lifestyle.
We can damage our essence through overworking, under sleeping, extended sexual activity, injuries, and improper diets. A diminished essence can lead to weak bones, fatigue, and early aging.
Bone marrow which is produced from essence is deeply tonifying. It is also easy to incorporate into your diet. I use my bone broth as the water to boil any rice I eat, I use it for pasta, I drink it as a tea, it acts as a starter if I want to make miso soup, or it just acts as a starter for any other soup I want to make.
After making the stock you can either store it in your fridge or your freezer. Every week I make a giant pot of broth and fill up about 4 large mason jars and keep them in the fridge. By the end of the week I have usually used them all!
Highly concentrated with calcium, magnesium, collagen, glycine, and gelatin bone broth can help to stabilize blood sugar and nourish the liver.
There is something to the age old adage of having homemade soup when you are sick.
This recipe can be made while you relax on a Sunday evening and know that it will prep you for the week to come making all your meals much easier.
2 stalks of celery
4 cloves of garlic
1/2 a fennel bulb
Stub of Ginger
1 piece of beef bone with marrow
small hunk of butter
Place garlic, onion, ginger, butter and celery in the bottom of a large pan.
Cook on Medium heat until it smells good.
Add the hunk of bone and lemon juice.
Cover with about 6-8 cups of water.
Bring to a low boil and cook for 2 hours.
Lift bone out of soup- using a chopstick poke out the marrow and make sure it gets into the water.
Let cook for another 30 minutes add more water if necessary.
Strain fluid into containers and store.
When cold there should be a solid layer of fat over the broth.
Warm before drinking. Enjoy!