Bone broth has become one of the new “it” foods, but most people are not aware that the benefits from this broth are primarily attributed to the vegetables. Additionally, pre-packaged bone broth contains excess sodium and processed ingredients for extended shelf life. When it comes to a broth or stock that will actually make you feel the difference, you need to get back to basics, and by basics we mean herbs and vegetables.
Herbs are commonly used for seasoning meals, but many people forget that fresh herbs can contain antimicrobial, diaphoretic, anti-inflammatory, antibacterial, and even antifungal properties. The herbs in your kitchen or garden can almost be thought of as a natural medicine cabinet, from which you can pull ingredients that can strengthen the immune system.
Bone Broth Vs. Vegetable Stock
Bone broth contains the collagen and amino acids from animal bones, cartilage, and skin. Drinking collagen, however, does not increase collagen levels in the body. In fact, it is the collagen boosting properties of herbs and vegetables, which are used to make and flavor bone broths, that are beneficial. Cut out the bone element and simply make a vegan-friendly broth to build immune strength. Some of the benefits from the key ingredients in the stock recipe in this article are listed below.
Garlic
The compound in garlic that gives it the potent smell is known as allicin, which has been proven to reduce the risk of getting sick by 63 percent. Allicin works to stimulate immune function, helping the body fight foreign invaders, including bacteria and viruses.
Onion
You know what they say, “You can’t have garlic without onion,” or maybe that’s just a saying we made up right now. Onions contain allicin and another compound known as quercetin, both of which are responsible for giving onions the expectorant, antispasmodic, and antimicrobial properties. While onions are especially useful for improving respiratory health, they also contain prebiotics that feed your gut to promote a healthier microbiome.
Rosemary
Rosemary has been used for thousands of years to strengthen the body’s ability to fight off respiratory infections and fevers. Rosemary is wonderful for any soup or stock, offering a beautiful aromatic flavor, but that’s not the only reason to use it. The antioxidants in rosemary also help to improve digestion and relieve muscle pain.
Oregano
Oregano has gained popularity in the natural health world lately, primarily because of its effectiveness as fighting the Staphylococcus strain bacteria. The diaphoretic properties of oregano help to reduce fever during the immune system’s response to an infection. The antibacterial properties of oregano also help to fight against salmonella and E. coli bacteria.
Ingredients For Stock:
- 2 medium brown onions, thinly sliced
- 1 head of garlic, peeled and minced
- 2 teaspoons apple cider vinegar
- 1 teaspoon whole black peppercorns
- 3 dried bay leaves
- handful of rosemary sprigs, rinsed
- handful of thyme sprigs, rinsed
- handful of sage leaves, rinsed,
- handful of oregano sprigs, rinsed
- 4 liters of water
Instructions For Stock:
- Add all of the ingredients to a large stock pot over medium-high heat. Bring the mixture to a boil and then immediately reduce to a simmer. Cook, uncovered, for 30-45 minutes, stirring occasionally. The stock should reduce by about a quarter.
- Remove the pot from the stove and use a slotted spoon to remove the large solids from the pot. Strain the remaining liquid through a cheesecloth or fine mesh strainer into another pot to remove debris and solids.
- Divide the broth into one or two-cup capacity jars and store them in the refrigerator. They will stay fresh in the fridge for up to one week, but you can store them in the freezer for up to three months.
