BePure Slow Cooker Bone Broth

Bone Broth has been touted as a must have in the health world recently, and I’m on board, but why?

Well simply put, Bone Broth is a powerful drink rich in amino acids as well as trace minerals that your body can easily absorb such calcium, magnesium, phosphorus, silicon, sulphur – just to name a few! Bone Broth is cooked over a long period of time and this constant simmering causes the bones and ligaments to release collagen, proline (helps bone joints), glycine (helps with lean muscle mass) and glutamine.

I also personally love that I’m contributing to using an animal nose to tail and there’s no wastage.

There are several reasons why I personally drink Bone Broth, the first being the fact it’s great for those who suffer from Leaky Gut. Bone Broth helps to seal up the lining of your small intestine as well as reduce inflammation in the gut. It also supports growth of probiotics and is easily digested.

I also drink it to assist with joint health. I have bad knees and hips, so the collagen, proline and natural glucosamine and chondroitin sulfate combo is really effective in decreasing joint pain and supporting joints.

Other benefits include:

• Overcoming food intolerances and allergies
• Reducing cellulite
• Boosts immune system
• Maintains Healthy Skin (decreased acceleration in ageing anyone?)

Pretty cool right!? All of this and it’s so simple to make. The benefits of this aren’t always something you’re going to be able to see, but rest assured by the fact this broth will truly be healing you from the inside out.

Personally, I like to drink one cup of this each day by itself. It doesn’t matter when you drink it, although I like to drink it first thing in the morning about half an hour before I eat. I simply spoon the amount desired into a small pot and reheat. The sign of a great broth is if it turns to jelly after refrigeration – this means there’s a high gelatin content in it. Don’t worry – the jelly goes away again as soon as you heat it! You are less likely to get this with chicken frames, which is why I mention beef and lamb marrow bones are the best. If you’re a first time broth drinker, start off with chicken as its often a milder taste – you will still get loads of benefits but the gelatin content won’t likely be as high unless you add chicken feet and necks.

The recipe below is all credit to the lovely team over at BePure. I have just changed the method to reflect my way of doing it!

This lasts about a week in the fridge and also freezes well. Anything I haven’t used up in a week goes straight into the freezer!

Print Recipe

BePure Slow Cooker Bone Broth

This usually lasts me around a week, drinking one cup daily.

Course

Wellness Extras

Prep Time

5 minutes

Servings

cups

Ingredients

• 2 kg of bones beef, lamb or chicken (marrow bones provide best results)
• 1 large onion chopped into quarters
• 1 bulb of garlic split into cloves (skin on or off)
• 2 Carrots chopped into chunks
• 3 celery stalks and leaves roughly chopped
• 1 fennel bulb or leek roughly chopped, or add an extra onion
• Any other vegetable off-cuts you have
• 1 cup fresh parsley chopped
• 2 tbsp apple cider vinegar which helps the minerals leach from the bones
• 2 leaves bay optional
• 1 tsp peppercorns optional
• Salt and Pepper

Course Wellness Extras Prep Time 5 minutes Servings cups Ingredients 2 kg of bones beef, lamb or chicken (marrow bones provide best results) 1 large onion chopped into quarters 1 bulb of garlic split into cloves (skin on or off) 2 Carrots chopped into chunks 3 celery stalks and leaves roughly chopped 1 fennel bulb or leek roughly chopped, or add an extra onion Any other vegetable off-cuts you have 1 cup fresh parsley chopped 2 tbsp apple cider vinegar which helps the minerals leach from the bones 2 leaves bay optional 1 tsp peppercorns optional Salt and Pepper

Instructions

1. Put the bone and all other ingredients (except parsley) into your slow cooker. Fill with water so it just covers all ingredients.
2. Turn the slow cooker onto low and let cook for 24 hours.
3. The longer you cook, the more flavour and nutrients will be released from the bones. You can also roast all of the bones and vegetables beforehand to increase flavour.
4. 10 minutes before you turn the heat off, stir through the parsley and season accordingly.
5. Once the mixture has cooled, remove the vegetables and bones (squeezing out any extra liquid) and then strain through a sieve, keeping the liquid in a large pot.
6. Place a lid on the pot and let cool before placing into the fridge for the fat layer to set. The fat layer is good for you, but I personally find it hard to stomach when drinking, so I skim this off. Once the fat layer it set, remove and place into a glass jar by itself. You can use this for cooking - it's beautiful for roast veges and adds delicious flavour.
7. Pour the remaining broth into small containers (preferably glass) and store in the fridge or freezer to use as needed.

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