I live in a little neighborhood in east Los Angeles called Highland Park and I go to a farmer's market in Atwater Village. This quaint little farmer's market is great for our basic produce needs but is teeny compared to the Hollywood farmer's market in our previous neighborhood. I am super grateful to have an option closer to us and happy to avoid going to Hollywood but occasionally I do miss the variety at the larger markets. This week, during my usual visit, I discovered a new vendor that offers grass-fed meets and bison bone marrow. I am over the moon and decided to celebrate by making a bone marrow broth.
Bone broths were introduced to me by my dearest friend during my pregnancy and have been something that I have tried to prepare semi-regularly. Drinking broth is ideal for everyone but is especially beneficial for pregnancy, postpartum and preparing the body for pregnancy. It replenishes nutrients, restores blood postpartum and contains collagen which has a ton of beauty benefits.
Some additional benefits include:
- help to overcome food allergies
- help with leaky gut syndrome
- reduce cellulite
- boost immune system
- helps with joint pain and inflammation
- aids in healing
- Heat 1 tablespoon safflower oil in a cast iron pot
- Salt the bones and put in pot until browned on all sides
- Transfer to slow cooker and top with spring water until slow cooker is almost full. Add two tablespoons of apple cider vinegar, a teaspoon of turmeric, a teaspoon of salt and an onion, cut into quarters. You can also add any additional vegetable scraps for additional flavor.
- Cook on low for a minimum of 24 hours. I prepare mine for 48 hours.