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Broth has been a traditional remedy used across cultures for the maintenance of health.  It is a known treatment for colds and flus and aids in digestive and immune health.  The practice of making broth involves little more than vegetables or meat, water, a stockpot and time.  Creating it at home ensures the use of quality ingredients, resulting in the highest nutrient-value possible.  No artificial flavors, additives, or preservatives necessary.

Depending on your needs and diet, it is appropriate to make different broths. Nutrients and flavors are derived from the ingredients and are transferred to the broth. Vegetable broths are rich in vitamins A, B, and C, potassium, enzymes, and alkalizing minerals.  Meat or bone broth include all the nutrients of vegetable broths and are also rich in highly bioavailable forms of calcium, magnesium, phosphorus.

To make a vegetable broth, simply add your favorite seasonal vegetables and herbs to a stock pot, bring to boil, and simmer. Use organic produce whenever possible.

Basic Vegetable Broth
1 onion 
2 large carrots 
3 large celery pieces 
1/2 cup parsley
3 tablespoons ginger root
3 cloves garlic, peeled
4 quarts water
Unrefined Sea Salt to taste

Coarsely chop all ingredients. Bring to a boil and reduce to a simmer. Continue simmering for 30 minutes up to 4 hours. Strain out solids and drink broth or use in your favorite soup or grain recipe in place of the liquid.
Using the same process and adding meat and bones creates a meat broth. It is a great way to reuse any leftover pieces from a roast or bone-in cut of meat. 

Basic Meat Broth
Soup bones or leftovers from chicken, beef, or turkey roast
1 onion
2 large carrots
3 large celery pieces 
1/2 cup parsley
3 cloves garlic, peeled
4 quarts water
2 tblsp Bragg’s Apple Cider Vinegar
Unrefined Sea Salt to taste

Pour water, bones, and vinegar into a stock pot.  Soak for 30 minutes to help leech minerals from the bone.  Chop remaining vegetables and add to stock pot.  Bring water to boil and simmer 2 to 12 hours, adding more water if necessary.

Making broth is a great way to add nutrients to your diet.  Recipe variations are endless and can be altered according availability or personal taste.  Warm your insides and higher your nutrient intake with a homemade broth this season.

Actions: E-mail | Comments (3)


Thursday, January 23, 2014 7:31 PM
Recipe says simmer 2 to 12 hours. So, what would be the best time to simmer?
69. Eve
Saturday, January 25, 2014 11:24 AM
I make broth regularly and I feel at east 4 hours if you are short on time, 6 hours is wonderful. The longer you simmer the more reduced and consentrated it gets. You will want to skim any foam that floats on top. It's best to use organic ingredients too. I make a large batch and freeze in ice cube trays so when I need chicken stock it's easy to measure out for a recipe what I need. Have fun!

To your health:)
70. Alyssa, Wellness Consultant Rocky River
Sunday, January 26, 2014 9:50 AM
Good question, Doris. The amount of time necessary depends on the type of broth you are creating. For a bone broth, consider the size of the bones. If you are using beef bones, you will need to simmer it longer than with chicken or turkey. The longer you simmer the broth, the more minerals can be obtained from the bones and the more concentrated the flavor will be.
Also when simmering if done, be sure to strain all remaining vegetable and bone pieces.

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