By Lindsay Suto

Inland NW Food Network

By the time the November frost rolls in, crops have long been put to rest and we are forced to rely on the storage crops put up for the winter. It is a time where our bodies crave hearty, nourishing foods, especially as we adjust to the new season and the illnesses that often come with it. Bone broth is the perfect food to focus on this month as it is nature’s medicine: an easily digestible, nutrient dense, and healing food that is rich in flavor!

There are many benefits to consuming bone broth. It is rich in protein, minerals, and amino acids, making it easy on digestion. It is also rich in glycine which aids in detoxification, and the high proline and gelatin content contributes to the health of skin and nails. Many people have used bone broth to heal their gut, overcome food intolerances, improve joint health, boost immune systems, and reduce inflammation. It is a simple food with incredible healing powers!

Many people advocate for drinking a mug of bone broth a day, but there are several other ways to increase your intake, including homemade soups, using it as a base for gravies or sauces, and even cooking vegetables or rice in broth instead of water.

The consumption of bone broth goes back to our earliest ancestors, who understood the nutrient density of the bones and organs, and made use of every part of the animal. It is no surprise that the frosty moon comes after the blood moon, in a celebration of snout-to tail eating. Boiling the bones and tendons of various animals for long periods of time allowed them to access the marrow and high quality nutrients previously locked up in these otherwise inedible parts of the animals. This bit of culinary wisdom was passed from generation to generation, and before refrigeration, pots of broth were often found simmering away on the stove all day. Some have even called it the original “fast food” as having an ever ready pot of broth provided an easy meal to famished workers coming in from the field.

Many cultures still feature culinary dishes focused on broth, such as pho and other Asian broth soups, and the hearty gravies and sauce laden cuisine of Europe. This traditional food has recently had a resurgence in popularity here in America, with broth restaurants popping up in large cities, celebrities swapping their daily cup of coffee for a mug of broth, and companies selling real bone broth in stores. This return to properly nutritious broth is a nice change from the bouillon cubes and MSG-laden stocks that have become the norm in recent years. Although bone broth is now available in grocery stores, the most affordable option is to make it yourself, and it really is quite simple. Come to the Seasonal Kitchen this month to find out how to unlock broth’s healing powers!

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