Soup’s On! Boost your health and beauty with this cozy and nour­ish­ing soup, made with bone broth and veg­gies

Amazing Wellness - - MAKE IT! - By Jonny Bow­den, PhD, CNS, and Jean­nette Bessinger, CHHC —Dr. Jonny

If ever there was a nu­tri­tional fad that had some sub­stance be­hind it, it would be bone broth. Th e idea be­hind bone broth is to sim­mer an­i­mal bones (like beef or chicken) for a re­ally long time—up to 24 hours—for max­i­mum

fl avor. What dis­tin­guishes the bone broths of to­day from, say, or­di­nary chicken soup is that the an­i­mal bones are from grass-fed or free-range an­i­mals that have never been sub­jected to steroids, growth hor­mones, or an­tibi­otics.

Th e ben­e­fits of bone broth, most no­tably skin, bone, and joint health, come from its rich as­sort­ment of nu­tri­ents— min­er­als, amino acids, and par­tic­u­larly col­la­gen, which is the most abun­dant pro­tein in the body. We make less col­la­gen with age, one rea­son why skin sags, wrin­kles, and folds in on it­self. Al­though you can’t re­ally eat “col­la­gen” raw, you can eat gelatin, which is sim­ply cooked col­la­gen. Cook­ing col­la­gen makes it eas­ier to ab­sorb, ei­ther by pro­duc­ing gelatin or a sub­stance called col­la­gen hy­drolysate, which is used in most col­la­gen pro­tein pow­ders.

Now let’s move on to this ter­rific col­la­gen-rich recipe from Chef Jean­nette. Not only do you get all the dense nu­tri­tion from the bone broth it­self, but you also get the health ben­e­fits of gar­lic, beans, vegeta­bles, and spices. It’s a high- fi ber one-pot-meal that’s warm­ing and fi lling.

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