This event was about learning how to support a healthy relationship with food, body, and mind. I learned about sense of hunger, and how eating with mindfulness brings more flavor and enjoyment to food, as well as feeling more full as you eat since you are actually taking the time to digest it. Eating to nourish and enjoy, rather than for the sake of just eating.
One of the six courses that night was about bone broth, which has become a health craze. I’m not usually one to jump on the latest fad, but knowing how good chicken soup is when you’re sick, I did some additional research after listening to Elaine & Annice speak about the benefits.
You can find even more benefits here on Cognitune’s website!
10 Reasons Why You Should Add Broth to Your Diet:
- Contains protein
- Nutrient rich
- Extremely nourishing
- Boosts the immune system
- Detoxifies the body (glycine)
- Supports digestion
- Improves protein digestion efficiency
- Supports skin, hair, and nail health
- Full of calcium and magnesium which are easily absorbed by the body
- Improves symptoms of: high cholesterol, joint pain, common cold, hypertension, muscle diseases, infectious diseases, jaundice, food allergies, leaky gut, inflammatory bowel disease, osteoporosis, cramps, muscle spasms, insomnia, irritability, anxiety, allergies, pain and inflammation
Homemade is the way to go – this is how you can really ensure that you are getting the maximum amount of nutrients into the soup as possible, and can add all your own seasonings. No artificial ingredients or additives!
I have been been making this recipe for myself for a while, and it’s so easy I whip some up any time I have chicken or turkey carcasses.
Homemade Chicken Broth
- 1 chicken carcass, skin/meat attached is fine
- 1 onion
- 5-6 celery stalks, leaves on
- 1-2 bay leaves
- 1 tbsp. basil
- 1 tbsp. paprika
- 1 tbsp. minced garlic
- Salt & Pepper to taste
- Place chicken carcass in large stock pot
- Cover chicken completely with water
- Chop celery into chunks, add to pot
- Quarter the onion, add to pot
- Add in dry ingredients
- Slowly bring to a boil
- Reduce heat and simmer for 3-4 hours
- Strain soup into large bowl, discarding all bones and vegetables
- Let cool 8 hours, or overnight in the fridge
- Skim the surface to remove all the fat
- Pour cooled broth into mason jars
- if you are freezing them, make SURE you leave 1″ of room to allow for expansion and avoid the glass breaking