Dilled Bone Broth

Warm until steaming, then enjoy…

Dilled Bone Broth

1 cup bone broth of choice

1-2 tsp ACV, or to taste

Sea salt, to taste

1 tsp fresh chopped parsley (I use 1/8 tsp dried)

1 tsp chopped fresh dill (I use 1/8 tsp dried)

Fresh cracked pepper, to taste

Day 2 of Daily Bone Broth

On day 1 of deciding to drink bone broth daily I realized I was doing it all wrong.

I’d been simply warming a mug of bone broth and making my way through it. Enter actually seasoning it…and savoring it! This dilled broth is delightful.

So what is the difference between bone broth and stock?

Bone broth is more nutrient dense and typically simmered for a long time, 12-24 hours. It often contains connective tissues (think joints) that add more beneficial properties. The most gelatinous rich broth will have a good jiggle when it cools.

Nutritional content of a broth depends on what goes in and may vary how you make it and there are different recipes and different takes on it. So, don’t be overwhelmed, give it a try and learn from there. I know I can do things to improve my broth-making and that’s part of this journey for me.

Bone broth bought from the store should always be frozen. Anything on the shelf is processed and has lost beneficial properties. At home we use it fresh, or place extra in the freezer. When I have a lot I will can it for stock. Still beneficial, but not as much so.

If you’re not ready to start sipping on it use it more liberally in your cooking! Sub broth for water in recipes - cook your rice in broth, instead of adding a cup of water to your simmering taco meat, etc.

Real fats and proteins are at the heart of health!!