Nourishing Bone Broth for Pregnancy and Labor and Life

Author Wellness Mama  https://wellnessmama.com/5888/bone-broth/

• 2 pounds (or more) of bones from a healthy source
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking. (Parsley is diuretic, I don’t use it normally, if used in pregnancy, I’d suggest a couple sprigs and not a whole bunch)
• You’ll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
• Instructions

1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
5. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
6. During the last 30 minutes, add the garlic and parsley, if using.
7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Vegetable Broth    http://www.marshafenwicknutrition.com/restorative-vegetable-broth-soup/

• 1 small to medium leek, sliced lengthwise and well cleaned (use white and light green parts)
• 2 medium carrots
• 3 stalks of celery
• 2 large or 3 medium whole cloves of garlic, crushed
• 1 very small or ½ large regular or Japanese sweet potato
• 1 cup winter squash (like butternut)
• ½ a small bunch bunch kale or chard (or a mixture of leafy greens), leaves only
• ½ cup fresh or ¼ cup dried shitake mushrooms (or a blend of mushrooms)
• 1 handful fresh flat leaf parsley
• 1 large piece of kombu (seaweed)
• 1 or 2 inch piece of fresh ginger, skin removed and grated
• 1 or 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried ground if fresh is not available)
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 3 quarts/12 cups filtered water
• 1 Tablespoon of butter or extra virgin olive oil for serving

1. Coarsely chop the vegetables into even sized pieces.
2. Place all the ingredients except for the butter or olive oil into your slow cooker and add the water to cover. Set to 5 to 6 hours on high or 10 to 12 hours on low. (You can simmer it for longer for a more flavorful and reduced broth)
3. (To make on the stovetop) In a large stock pot, cover the vegetables, herbs and spices with the water and bring to a boil. Reduce heat and barely simmer on low for about 90 minutes.
4. For a brothy vegetable soup with chunks of vegetables: Serve as is with a drizzle of olive oil or pat of butter and additional salt to taste.
5. For a strained broth: Strain liquid through a fine mesh strainer (set vegetables aside). Salt to taste. Let cool to room temperature before refrigerating or freezing.
6. For a velvety soup: Place the strained vegetables and about 1 cup/240ml of broth together into a blender. Add a Tablespoon of butter or olive oil and season to taste with additional salt and pepper. Blend on high until liquefied.
7. Store broth and soup up to a week in an airtight container in the fridge or freeze for up to three months.