When Kelly Dimacchia’s arthritis got so bad that she had to quit sports, she knew she had to try something different from her go-to remedy of daily anti-inflammatory pills. She decided to give bone broth a shot. Bone broth, a flavorful broth packed with vitamins and minerals, is a rising star in wellness and nutrition. And it’s no wonder — Kelly credits the disappearance of her inflammation to a dedicated regimen of drinking it daily for six weeks. Now a believer in the health benefits of bone broth, an idea began to simmer… and Cleveland’s Erie Bone Broth was born.
Today, Kelly and her team cook up slow-simmered batches of savory goodness in the downtown Cleveland kitchen of Erie Bone Broth. Each batch of broth uses fresh, locally-raised beef and chicken bones and turkey necks that slow-cook for up to three days in water purified using a reverse osmosis tank for optimal flavor. Organic onion, carrots and celery add more nutrition and apple cider vinegar helps to draw out more of the vitamins and minerals from the bones, resulting in a better-for-you alternative to traditional soup broths. Even better — Erie Bone Broth is GMO, sodium and preservative free.
So what exactly is in it that makes it so good for you? Bone broth contains a highly-concentrated assortment of good stuff, including:
- Collagen: Promotes healthy hair, skin and nails.
- Gelatin: Improves gut health.
- Glucosamine & Proline: Decreases inflammation.
- Glycine: Promotes restful sleep.
- Chondroitin: Supports joint health and boosts recovery of tissues after exercise.
Try swapping out traditional soup or broth with bone broth for a healthier twist on dinner (check out the recipe below.) Or do what Kelly does and drink an 8-ounce glass (chicken is her favorite flavor) every day to promote better health. Find Erie Bone Broth in the Frozen Foods section at your Heinen’s.
Bone Broth Caprese Quinoa Salad
- 24 oz. Erie Bone Broth
- 8 oz. water
- 2 cups uncooked quinoa
- 1 teaspoon kosher salt
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 2 cups halved cherry tomatoes
- 8 oz. fresh mozzarella, cut into 1/2 inch cubes
- 1/2 cup julienne fresh basil leaves, plus additional for garnish
- In a 2-quart saucepan, heat Bone Broth and 8 ounces of water to boiling over high heat. Add quinoa and 1/2 teaspoon of salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
- In a small bowl, beat vinegar, mustard, remaining 1/2 teaspoon of salt and the pepper with a whisk. Slowly beat in olive oil.
- Stir tomatoes, mozzarella and vinaigrette from Step 2 into cooled quinoa. Gently stir in 1/2 cup of basil leaves.
- Transfer to serving bowl and garnish with additional basil.
Recipe created by Melanie Robbins.