My latest health craze is Bone Broth. A few weeks ago, I blogged about having itchy skin. Other women in the locker room have had the same problem, and the common denominator is that we all spend time in the pool.
I tried a lot of new things to combat this skin delimna. Maybe it was the combination of several changes, or maybe it was one magical thing, but whatever I did, it worked! So I don’t dare to stop any of them.
Every day now I do the following:
- Brush my skin (see blog entry from Feb 25th)
- Moisturize with Cetaphil lotion
- Wash with Cetaphil bar soap or African Black Soap (don’t really know much about that, but it states that it’s good for dry skin)
- Take 2 Tbsp. of Braggs Apple Cider Vinegar
- Drink 1 -2 cups of real, home made Bone Broth
- Drink more water
The apple cider vinegar was suggested to me, thinking that perhaps the ph of my body was causing the itching. That led me to finding articles about bone broth. In addition to being a natural probiotic (which helps with body ph), it is one of those miracle health foods, providing collagen, protein, calcium, and lots more. This is not chicken stock, it’s bone broth.
This morning we got in a discussion about probiotics and home made Kimchee. Stay tuned for that recipe!
Chicken Bone Broth Recipe
(from Dr. Axe website – https://draxe.com/recipe/chicken-bone-broth-2/ )
Total Time: 48 hours Serves: Varies
Ingredients:
4 pounds chicken necks/feet/wings (you can get organic chicken parts from Nature’s Green Grocer in Peterboro).
3 carrots, chopped
3 celery stalks, chopped
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
1 teaspoon Himalayan salt
1 teaspoon whole peppercorns
3 tablespoon ACV
2 bay leaves
3 sprigs fresh thyme
5-6 sprigs parsley
1 teaspoon oregano
18-20 cups cold water
Directions:
Place all ingredients in a 10 quart capacity crock-pot.
Add in water.
Simmer for 24-48 hours, skimming fat occasionally.
Remove from heat and allow to cool slightly. Discard solids and strain remainder in a bowl through a colander. Let stock cool to room temperature, cover and chill.
Use within a week or freeze up to 3 months.
