I still remember the first time I heard someone talk about drinking broth for breakfast.
It sounded strange, especially that I’m a full on smoothie loving girl and I never thought I would go without my fruit and veg to fill me up in the morning.
But I would always add broth to any dishes I could. Soups, stir fries, salad dressings and always into Bo’s dinners and purees when she was a baby. Why? Because it’s full of minerals that your body can easily absorb. Things like calcium, silicon, magnesium and phosphorus. You get all that juicy gelatine and collagen sucked from the bones which supports hair growth and keeps your nails strong. Plus it’s incredible for digestion and helps to heal your gut lining.
Chicken soup was always a diagnosis for our elders. I’ve always loved this old South American saying that “a good broth will resurrect the dead”. I wouldn’t test that theory but it will definitely bring some of the life back into you if you’re not fully nourished.
So why was I suddenly so driven to drink broth in the morning?
I was craving it. I would see the big glass jar in my fridge and want to drink it. As much as I loved my smoothies, some mornings I wasn’t feeling the need to have the natural sugars from my green smoothie to start my day. I started eating eggs and sautéed kale but some mornings I missed the lightness of a drink to start the day.
I always encourage my clients to tune in and listen to what their body is needing in each moment.
My body wanted that golden goodness.
I encourage you to try having a warming cup of broth each morning for 7 days. Let your body drink in the benefits and I can guarantee that you’ll keep it up after that.
- Vegetable scraps - I like to keep all my scraps, peels, onion skins, stalks, wilted herbs in a big container in my fridge or freezer to use in my broths. It's cheaper than buying new vegetables and it means way less waste!
- 2 organic chicken frames
- 4 chicken necks or feet - you can get these from you butcher when you get the frames.
- 2 bay leaves
- 10 peppercorns
- 2 tablespoons apple cider vinegar
- Place EVERYTHING in your slow cooker and fill with filtered water to cover.
- Cook on low for 24 hours.
- Strain and store in jars.
I use 500ml jars and freeze what I won't be using in the next 2-3 days. Each night I check that I have some broth for the morning and if not I pull a jar from the freezer to defrost in the fridge overnight.
If you want to talk about your digestion or get tips on healing your gut, book yourself in for a 1:1 Health Reboot Session or have a look at my long term personalised coaching programs so we can work together to supercharge your health!
