Toasted Garlic Bone Broth
The human body is a magnificent thing. It can withstand immeasurable pain, and heal, and grow and operate on little sustenance. So too, can the human mind. We are attuned to memorizing happier times. No one remembers exactly what the sensation of acute pain or hurt felt like. You remember it as a gruesome experience, but you can never recreate the muscle memory of what you went through – mentally or physically. Therein lies the beauty of your body.
Pain changes you, it changed us. It gives you the kind of will and perspective needed to fight, the gratitude and stillness needed to take the next breath.
There was a time when A had developed hives, rashes, and unexplained urticaria from heat, stress, mood changes. He would break out into itchy, red rashes if he entered a hot car, laughed too hard or had a bout of road rage. I’m doing a poor job of explaining it, but it was a difficult time for him. He was in pain, unable to do the most basic things, and scared to express himself.
We turned to Naturopathy, alternative medicine, and Ayurveda. It helped more than we could imagine. After a lot of trial and errors, we nailed down some of his issues to poor gut health. Antibiotics had killed his immunity, pumped out the bad bacteria and took the good ones with it. His gut lining was unable to protect him from everyday toxins and his body became prone to irritation and allergies. I discovered the magic of Medi Honey and bone broth at this time.
Bone broth really worked wonders, it’s a magic elixir that helps boost your immune system, improves gut health and reinforces bone density, PH levels, and cell rejuvenation. I can’t stress enough on just how much it helped. So every now and then, you’ll see me making a good hearty stock and serving it in mugfuls to my family.
Bone broth is also misunderstood as a foul, bland, unappetizing stock. It’s not. If you follow the steps I’ve outlined, you’ll end up with a rich, deeply flavorful, aromatic broth with all the nutrients extracted from the bones, herbs and root veggies. Do not skip the blanching and roasting, cook it low and slow, season and there’s no way you’ll go wrong with this recipe.