In this post I wanted to go over one of my favourite baby food staple, bone broth!
This amazing, nutritionally dense liquid is incredibly easy to prepare and is considered liquid gold!
More and more research is coming out about the health benefits of bone broth, but the reasons we are using it in baby food is for its nutritional value; high mineral content, the abundance of readily available essential amino acids and high amounts of collagen. All the above are extremely important for the development of a human body.
In traditional Chinese medicine bone broth is known to nourish the essence and provide strength.
In eastern European countries it was called “Jewish penicillin”
I am using bone broth to cook all my vegies in for purees, and rice for side dishes, when you boil vegies, all the nutrients are released into the broth, so by using broth as your liquid you are not only preserving the nutrients of your veggies, but also adding super healthy minerals, amino acids and collagen to your purees, making them that much more nutritious!
Another great way of using bone broth is just in a bottle or a sippy-cup, when Jack was sick and had no appetite I gave him warm broth in his favourite cup so I knew he is getting his liquids, vitamins and minerals.
The best part about it, is its extremely easy to make:
Take bones, all bones, any bones, put in a pot, a slow cooker or a pressure cooker with water, add a tablespoon of apple cider vinegar or lemon juice, a pinch of Himalayan sea salt and cook low and slow!!
Those were the basic guidelines, and here is the process described in a little more detail:
I like to get bones from organic and /or grass cows or chickens, you can usually find them at grocery stores, chicken necks or feet are great for it, if you can find marrow bones from grass fed beef, that would be even better.
The ratio can vary, about 3-4 lbs of bones to a gallon of water,