The superfood du jour is still boiled bones. But now you can DIY ! - Parsley Health
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The superfood du jour is still boiled bones. But now you can DIY !

February 26, 2019

Paleos walk around like their very own grandma invented bone broth, but it has literally been around for centuries.

Last year the prehistoric stock celebrated a food trend renaissance so compelling that even hardcore vegans were having a lil sip on the sly.

A cup of brodo in hand is up there with kombucha as a loud and clear accessory/ food statement that screams “I’m so hip plus I love my gut!” Who doesn’t want to love their gut these days though? The craze is real. And we’re not sorry.

But what’s in a bone?

When you drink bone broth here’s what  you’re getting:

  1. A lot of gelatine and collagen –  the stuff that our bones, joints, connective tissue, veins, arteries, skin, and gut cells are made of
  2. Some amino acids (tiny proteins) – like glycine, proline, arginine and glutamine which have anti-inflammatory effect
  3. Obviously a ton of minerals. Calcium, magnesium, and phosphorus are abundant in bones and seep out through simmering (with the help of something acidic like a bit of vinegar or lemon juice).

An impressive array of nutrients if you ask us. We get why broth has been known to settle so much more than the common cold or an uneasy stomach. The low, slow cooking draws out the healing and nutritious elements from the bones which helps heal the gut and reduce inflammation. The Weston Price Foundation has done analysis that shows it may provide benefits for inflammatory disease, digestive problems and even dopamine levels.

SO how do we make it?

It’s actually very straightforward.  Here’s a guide if you’re down to start from scratch. If you don’t have time to simmer stuff for a several hours, check out Kettle And Fire Bone Broth – they have 100% grass fed and organic bone broth – available to buy from anywhere in the world.

Once you have your stock, the world, and its wide web, is your oyster. But we highly recommend you start with one of Casey Thaler’s awesome recipes from his new book The Bone Broth Cookbook, which features over 80, Whole30® compliant,original bone broth recipes.

Here are 3 of our favorites to tease your taste buds.

Ocean Stew

Serves about 8 people

Ingredients

  • 6 tablespoons coconut oil
  • 2 quarts bone broth
  • 2 pounds wild-caught fish, cut up
  • 1 pound clams
  • 1 tablespoon parsley
  • 1 tablespoon chili powder
  • 4 tablespoons grass fed butter
  • *Add your favorite vegetables, herbs and spices
  • Recipe
  1. In a large pot, melt coconut oil over low heat. Pour in bone broth. Sprinkle in chili powder and parsley. Stir thoroughly.
  2. Mix in butter, and then the fish. Stir and let simmer. Before serving, place clams over the top of the stew, cover, and simmer until the clams are open.
  3. Ladle stew into bowls, serve, and enjoy!

Yucca Chili

Serves about 8 people

Ingredients

  • 2 tablespoons coconut oil
  • 2 pounds grass fed beef
  • 1 pound yucca root, peeled and cut up
  • 2 cans diced tomatoes
  • 2 cans tomato sauce
  • 2 quarts bone broth
  • 1/2 cup chili powder
  • 1 teaspoon curry powder
  • 2 tablespoons red pepper flakes
  • *Add your favorite vegetables, herbs and spices

Recipe

  1. Heat the coconut oil in a large pot. Mix in the grass fed beef, and cook until there are no pink spots.
  2. Mix in yucca root, tomatoes, tomato sauce, bone broth, chili powder, curry powder and red pepper flakes.
  3. Simmer on low heat for 1 hour. Then ladle chili into bowls, serve, and enjoy!

Sweet Potato Stew

Serves about 5 people

Ingredients

  • 2 pounds grass fed beef, cut up
  • 1 pound sweet potatoes, peeled
  • 4 tablespoons coconut oil
  • 1 tablespoon paprika
  • 5 cups bone broth
  • *Add your favorite vegetables, herbs and spices

Recipe

  1. Melt the coconut oil in a large pot, over medium heat. Add the beef, sweet potatoes and bone broth. Bring to a boil, then let simmer on low heat for 3 hours.
  2. When fully cooked, add in the paprika, stirring thoroughly.
  3. Serve, and enjoy!

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