August 9, 2020

Culinary Medicine is an All Year Practice. Bone Broth in August.

Lamb bone broth edit 1 1
Lamb Bone Broth

It's August in Richmond, Virginia . It's hot, muggy, humid. This is not the time of year you're supposed to be making broth. My body is not sure it knows what season it is only that it need healing. Yes I am human and fall off the wagon.

I've had too many wonderful Hanover tomatoes. Alas they are nightshades and inflammatory and my body is talking. HELP! Physician Heal Thy Self.

What makes Bone Broth a Culinary Medicine?

There are various broths that are good for different ailments, but the key healing salve in all of them is the collagen. The collagen is most present in the knuckles and joints. This broth will appear gelatinous when cooled. You want that. The addition of Apple cider vinegar draws out the collagen. It is generally cooked for 24 hours in a crock pot. For those with histamine intolerance, cooking the broth for a lesser time might be better tolerated. It's great for leaky gut, IBS and lots of inflammatory conditions.

Lamb according to Traditional Chinese Medicine is especially good and strengthening after a long illness. I got my lamb bones from the local Mediterranean Deli. It is Halal. You will need a crock pot. Preheat the oven to 400 degrees.

I do not diagnose nor prescribe, but will help you follow your practitioners recommendations. See resource page and how we may work together. Lets get cooking!

Ingredients

  • 2 to 3 lbs lamb bones or beef or chicken

  • 4-5 good sized carrots peeled and roughly chopped

  • 2-3 stalks of celery roughly chopped

  • 1 large yellow onion

  • Apple cider vinegar
    about 1/4 cup

  • Fresh Parsley

  • Optional broth powder to bump up the flavor.

Directions

  • Preheat the oven to 400 degrees. In a largish roasting tray, line with parchment. Place bones on the tray and roast for about 25 minutes. Remove and set aside.
  • Rough chop the veg, these will be discarded as they will be cooking for a long time. I leave the onion whole the way my grandmother did but its up to you.
  • Add the bones and the veg in to the crock pot and fill with filtered water. Add in the Apple cider vinegar. Turn on high, cover and relax.
    About an hour or so before I shut it off I add a handful of parsley. It helps draw out he last bits of collagen.
  • Cook for 24 hours or less, add in broth powder or paste to give it more flavor. Drain the bones and veg, cool down and store in containers. May be frozen. Great for breakfast or anytime as a nice soothing cup of broth. I use this for a base for other healing soups. Stay tuned !
Laurel Herman
CHEF & CULINARY EXPERT
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