Further Food Nutritionist Commentary:

Broth made from organic and/or grass-fed animal bones can be a nutrient rich base for soups, stews, or even just for sipping on. The gelatin found in bone broth has gut healing properties, which can help alleviate symptoms such as constipation, diarrhea, and even some cases of food intolerances. Bone broth is also a rich source of glucosamine, which lubricates joints to reduce the risk of pain or injury, especially for athletes of high-impact activities such as running.

The fact that is made from bones means it is also good for bones! Nutrients such as phosphorus, magnesium, and calcium helps strengthen bones, and improve overall bone density and health.

Low-FODMAP Bone Broth

  • Prep Time: 15 minutes
  • Cook Time: 9-11 hours
  • Servings: 5

Ingredients

1 pound beef bones (preferably from 100% grass-fed, pasture-raised cattle that are hormone and antibiotic free); I only used brisket bones but you can use one type of bone or a mixture.
1 tablespoon olive oil
2 bay leaves
1 tablespoon peppercorns
1 teaspoon turmeric
2 tablespoons rice wine vinegar
1 medium peeled carrot
1 stalk celery

Instructions

1. Preheat oven to 400°F.
2. Place bones on a baking sheet and coat all sides with olive oil. Place in oven and roast for 1 hour, turning once.
3. Meanwhile, slice ends of celery and carrot, and cut into chunks.
4. Remove bones from oven and place in a slow cooker.
5. Add in carrot, celery, bay leaves, peppercorns, turmeric (anti-inflammatory spice), vinegar, carrot, and celery.
6. Stir to combine.
7. Pour enough water to cover all ingredients and cook for 8 to 10 hours.
8. Remove cover from slow cooker and skim off fat.
9. Place a strainer over a large bowl and pour bone broth through strainer, throwing away vegetables and bones.
10. You may also keep meat from bones to make a soup or add to stir fry.
11. Place broth in canning jars and store in refrigerator for four to five days or pour into 1-cup muffin trays and place in freezer until frozen.
12. Then pop out and place into bags and record date cooked; freeze for up to two months.

1. Preheat oven to 400°F. 2. Place bones on a baking sheet and coat all sides with olive oil. Place in oven and roast for 1 hour, turning once. 3. Meanwhile, slice ends of celery and carrot, and cut into chunks. 4. Remove bones from oven and place in a slow cooker. 5. Add in carrot, celery, bay leaves, peppercorns, turmeric (anti-inflammatory spice), vinegar, carrot, and celery. 6. Stir to combine. 7. Pour enough water to cover all ingredients and cook for 8 to 10 hours. 8. Remove cover from slow cooker and skim off fat. 9. Place a strainer over a large bowl and pour bone broth through strainer, throwing away vegetables and bones. 10. You may also keep meat from bones to make a soup or add to stir fry. 11. Place broth in canning jars and store in refrigerator for four to five days or pour into 1-cup muffin trays and place in freezer until frozen. 12. Then pop out and place into bags and record date cooked; freeze for up to two months.

Nutrition Information

Per Serving:  Calories: 239; Total Fat: 18 g; Saturated Fat: 7 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Cholesterol: 56 mg; Sodium: 57 mg; Potassium: 51 mg; Carbohydrate: 2 g;  Fiber: 1 g; Sugar: 1g; Protein: 17 g
Nutrition Bonus:
Vit A: 41%; Calcium: 14%; Vitamin C: 1%; Iron: 1%;
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