GET OUT THE COLD
& WARM UP WITH LIQUID GOLD!

 

Since the weather outside is frightful, warm up with a healthy recipe…with a twist. Next time you’re left roaming the fridge for a hunger-satisfying meal, but all you find are miscellaneous veggies, it’s the perfect time to pull out the wok.

Once you’ve cooked your veggies (here are some of my favorite stir fry recipes), add a cup of bone broth for a soupy consistency and to punch up the flavor.  And, the warming effect will keep you satisfied all winter long.

Bone broth, better known as “LIQUID GOLD,” has hit the mainstream recently and it’s being touted from athletes to nutritionists as a SUPERFOOD, because of its power to relieve joint pain, inhibit viruses, calm the nerves, remove arterial plaque build up, and even turn a SICK GUT into a HEALTHY GUT.

If you want to make bone broth from home, here’s a recipe from my friend, Dr. Kellyann Petrucci, author of the New York Times best-selling book, The Bone Broth Diet. And, listen to a conversation Kellyann and I had recently on my podcast, The Art of Aging, about how bone broth can be your best defense against brittle bones, nails, and hair.

 

SIMPLE BONE BROTH
Prep Time: 15 min
Cook Time: 6 to 8 hours
Yield: 10-12 cups

INGREDIENTS
2 unpeeled carrots, scrubbed and roughly chopped
2 stalks celery, including leafy part, roughly chopped
1 medium onion, roughly chopped
3 cloves garlic, peeled and smashed (optional)
2 or more pounds raw chicken bones/carcasses and additional wings, thighs or feet
2 teaspoons kosher salt
2 tablespoons apple cider vinegar

DIRECTIONS
Place the vegetables, garlic, bones, and bay leaves into a stockpot.
Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch.
Cover the pot.
Cook on low for 6 to 8 hours, skimming the broth occasionally.
Pour the broth through a fine strainer and discard the solids.
Taste the broth and add more salt if needed.
Chill the broth.
It will keep for 3 days in the fridge and 3 months in your freezer.