This week’s recipe is a nice simple one for making bone broth.

Bone broth is rich in gelatin, calcium, phosphorus, magnesium,silicon, potassium sulfate, flouride, collagen, glucosamine, chondroiton, and other trace minerals.

Bone broth is also claimed to have many benefits, particularly:

- Digestive healing (especially for those with any gastrointesitnal disorders such as Chrohn’s, IBS, those with hypo- and hyper-stomach acid etc.)

- Reducing cellulite, wrinkles and stretchmarks.

Ingredients

Fresh bones (e.g. beef bones, lamb bones, chicken bones, chicken feet)

1 large carrot (chopped onto large chunks)

2 sticks of celery (chopped onto large chunks)

4 cloves of garlic (peeld and whole)

Method

1. Place all the ingredients in a slow cooker and fill the cooker with water (about 1inch from the top).

2. Cook on a ‘low’ heat for 12-72 hours (the longer the better).

3. Strain the broth to remove the peices of bone and vegetable and place in the refrigerator.

4. When cooled, remove the layer of fat that will have hardened on top of the broth and keep the broth underneath.

5. Add the broth to any soups or other appropriate dishes instead of store-bought stock, or heat a small cup and drink on it’s own!

[Note: Use the broth within 3-4 days or freeze and use when desired]