Let's Talk Food!
From My Table to Yours
 Horses are not always willing patients when it comes to giving them medication.
They seem to know when it is coming and are masters at avoiding it or eating around it. All of their antics can make your daily routine miserable. HERE ARE SOME HELPFUL TIPS:
Good Luck and Enjoy the final dog days of summer! Fall is just around the bend. Best, Kelly  Bone Broth has been used for over a 1,000 years. Cultures all over the world understood the healing properties of bone broth to nourish and heal. Any great restaurant will have a pot of bone broth going day and night. It is a healing elixir that is enjoying a resurgence in popularity. Today we are beginning to understand the concept that many of our ancestors already understood, food can be medicine.
Bone Broth is a mineral rich infusion made by boiling bones of healthy animals with vegetables, herbs and spices. Unparalleled flavor and powerful health benefits make this a kitchen staple. Besides the amazing taste and culinary benefit, bone broth is an excellent source of minerals known to boost the immune system and improve digestion. High in calcium, magnesium and phosphorus, it is also good for bones and teeth, supports joints, skin and nails due to its high collagen content, and some even suggest it eliminates cellulite because it supports smooth connective tissue. To avoid sickness and support overall health and vitality every home should add broth to their regular diet. MY EASY RECIPE USING A CROCK POT 2 Lbs. bones from healthy grass finished beef to each gallon of water used 1 onion rough chopped 2 Carrots rough chopped 2 stalks of celery rough chopped 2 Tablespoons Apple Cider Vinegar Optional: 1 bunch of parsley, 1 Tablespoon sea salt, 1 teaspoon peppercorns, two garlic cloves & any additional spices of your choice to taste 1. Place bones in a slow cooker and pour filtered water over the bones and add vinegar. Let sit for 30 minutes in the water. 2. Place rough chopped vegetables to the pot along with spices and herbs, salt and pepper. Cook on low for 18-72 hours. Keep lid in place. Remove from heat, cool, then strain the broth and discard the rest. Store in fridge for up to 5 days or freeze. *You can also add a combination of bones if you desire; beef, chicken etc... Here's to your Health! Kelly |
Authorwww.amazon.com/gp/product/1939930561Kelly Gray Williams is the author of a memoir; The Princess Rancher. Food has been at the core of her life for over thirty years. Her travels have taken her all over the world and have created a rich tapestry of food experiences and cultures that have shaped her philosophies on cooking and food production. My book, The Princess Rancher, is available here: www.amazon.com/gp/product/1939930561 Archives
October 2021
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