One of the hottest trends in wellness today actually dates back 2500 years. “Bone broth may be trendy, but it is absolutely not new,” said Charlotte Hartwick, a holistic nutritionist, wellness retreat leader, yoga instructor, and owner of flow + Nourish. “Broths are a nourishing, healing blend of bones and vegetables that are not only rich in vitamins, minerals and collagen but are also very bio-available for our body.”
Hartwick discovered the power of bone broth about 15 years ago after completing her in-person holistic nutrition degree from the Institute for Integrative Nutrition with such leading wellness experts as Andrew Weil, director of the Arizona Center for Integrative Medicine, Dr. Deepak Chopra, a leader in the field of mind-body medicine, Dr. David Katz, the director of Yale University’s Prevention Research Center, and Dr. Walter Willett, chair of Nutrition at Harvard University. Hartwick then worked with Monica Corrado, a teaching chef, certified nutrition consultant and certified GAPS practitioner “who is passionate about illuminating the connection between food and well-being.”
It was also about this time that Hartwick’s son Charlie began experiencing lung and skin issues. “Charlie was healthy as a baby, but at age one began to suffer from bronchitis and eczema. The pediatrician wanted to put him on steroids. I am not against medicine, but I do think food can be medicine. I started putting bone broth in his bottle, and his eczema cleared up almost immediately, as well as his bronchitis.”
Since then, the Hartwick family has continued making bone broth. “I tell my clients to pick a day like Sunday. You do not need to be a good cook you just need a little bit of time. You can do chores while the soup simmers, and I promise you it is a game changer for people, especially women because of the calcium and glucosamine,” Hartwick said.
“We now have science that supports the benefits of homemade bone broth because of the cartilage, gelatin and collagen,” she continued. She then went on to list the main health benefits of bone broth.
Benefits of Bone Broth
• Helps support arthritis
• Fights auto-immune diseases like eczema
• Builds strong bones
• Repairs the gut lining
• Enriches the blood
• Boosts the immune system
• Supports the kidneys
• Helps make cartilage, which we have throughout our body (not just in our bones and joints) but in our eyes and lining of the intestinal tract
Additional Pros to Making Bone Broth
• It is economical.
• It takes zero culinary experience or ability to cook.
• It is versatile — meaning the broth can be consumed as is or to cook other food items such as rice, pasta or marinades.
Chicken Bone Broth Recipe
Ingredients
8 quarts cold filtered water
6 pounds organic chicken bones, preferably grass-fed (Note: chicken feet and necks will boost collagen content)
2 onions cut in half
4 carrots
4 celery stalks
4 – 6 cloves garlic
Fresh thyme sprigs and/or bay leaves
A splash of apple cider vinegar to help leech minerals and collagen from the bones
Optional: Peppercorns or ginger, as well as sweet vegetables like sweet potato and parsnips to sweeten the taste of the broth.
Instructions
In a 12-quart or larger stockpot, combine all ingredients. Add the water and heat over medium-high heat until it begins to boil. Lower the heat to a simmer and skim off the scum. Continue simmering for 2 to 3 hours. Add more water if too much has evaporated. Strain the stock into a clean pot. Bring to room temperature and then put in the refrigerator in jars or any containers. The next day, spoon off and throw away any fat on the surface.
You can refrigerate or freeze.
Beef Broth Recipe
Ingredients
8 quarts filtered water
3 pounds bones organic beef, preferably grass-fed
1 tablespoon apple cider vinegar
6 -12 carrots
2 – 4 onions
2 – 6 leeks
4 – 6 celery stalks
4 – 6 cloves garlic
Fresh thyme sprigs and/or bay leaves
Peppercorns
Optional: sweet potatoes or parsnips
Instructions
Preheat the oven to 425°F. Place bones on a rimmed baking sheet or roasting pan and roast for 30 minutes until brown. Put bones and vegetables in a pot of water. Cover and bring to a boil over high heat. Remove the lid, decrease the heat to low, then scoop the foam off the top.
Simmer gently for 8 to 24 hours. Remove and discard bones, then strain the broth. Let cool to room temperature and then refrigerate overnight. Skim off as much fat as you can from the top of the broth, then portion into airtight containers.
Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Becca Edwards is a wellness professional, freelance writer, and owner of Female IQ (femaleIQ.com).
