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Bone Broth

Submitted by Ieneke van Houten on August 22, 2007 - 19:50.

Wonderful article, and let's hear it for broths!
A spoonful of vinegar helps to leach out more minerals. There is no vinegar taste at all.

This broth recipe originated with Adelle Davis.
It is free of additives, loaded with nutrients and tastes delicious.

Keep a container in the freezer compartment
of your fridge. Into it chuck all your vegetable peelings, assuming you have washed them first.

Onion skins are a rich source of Quercetin, another anti-oxidant. They also give a rich golden colour. Also the ends of celery, the seed casing of bell peppers, you get the idea. Add bones if you are a meat eater, but do keep fish bones separate. When the pail is full cover the works with water, add a bit of good whole salt and simmer.

Health doesn't get any cheaper!

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