To learn about the GAPS diet visit http://gapsdiet.com
Read about the health benefits of the GAPS Diet here https://www.jenreviews.com/gaps-diet/
RECIPE for Bone Broth
Beef Bones and Joints:
5-6 grass fed beef marrow and joint bones
filtered water to fill @6-8 quarts (or 3/4ths full stock pot)
1 tbsp apple cider vinegar
2 carrots, 2 celery, handful parsley, 1 potato, roughly chopped
1 lrg onions, sm head garlic , roughly chopped
(plus any leftover vegetable scraps/skins)
Boil then simmer covered on the lowest heat for 24 hours.
After initial boil, brown scum will rise to the top: remove as much as you can with food.
Strain and keep the bones in the freezer until you are ready to use them again for a second bone broth cooked in the same manner.
** A cup of delicious sipping bone broth: generous sprinkle of sea salt and pepper and a pinch cumin, coriander, turmeric and cayenne
** For savory grains such as rice and quinoa (use 1/3-1/4 cup less liquid with broth), soups and stews, stir fry’s and reheating leftovers
** Freeze some broth in ice cube trays for the purposes of throwing in one or two to flavor a stir fry.
Glass snapware is the best for storing the broth. Large containers if you are going to make a soup and medium if you need 2 cups for broth. Pull them out of the freezer the night before.