Why use bones in your broths, stews & chillis? By making Bone broths or adding to slow cooked stews, soups & chilli's you will be enhancing your & your families immunity & much more!

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Why use bones in your slow cooking? Alison Bower. BsC. Food , Nutrition & Health.

You would be doing yourself a massive favour this Winter,(and beyond), by using bones in those Slow Cooked soups, stews and chilli's!

Why? The long cooking releases natural collagen and gelatine so better than Botox for our skin , tissues, muscles and cartilages, also said to reduce cellulite.

The nutrients from bone marrow;(Iron, Essential fatty acids, zinc, manganese, Vits K & A ),are all released during slow cooking and are easy for us to absorb . Taste is also enhanced as your meal is enriched with wholesomeness.

Also bone nutrients are great for healing our digestive system with benefits for healing leaky guts. These powerful broths can boost immunity and help fight colds. Excellent anti inflammatory so fantastic for arthritis and inflammation.

Adding this super food into your diet is so easy. For the gelatinised broth like above you need to slow cook bones in water with a glug of apple cider vinegar, sea salt, pepper and healing spices for 12 to 24 hours. Strain and store in glass containers and use this for stock to enhance your cooking.

Or get an early start and slow cook your vegy soups, stew or chilli and just add some bones or ham ribs straight into the pot and allow the nutrients and flavours to infuse all day. It tastes amazing and the healing process begins.

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