As we learn to live vibrantly-gluten free and thrive with celiac disease, there is one important thought we have to keep in mind:
We have to put out the autoimmune fires!
One healing soup and beverage is bone broth.
Not very glamorous, but it helps your gut heal. Important!
2 pounds bones, beef or chicken, preferably organic
1 gallon of water (approximate)
2 tablespoons apple cider vinegar
2 stalks celery
2 cloves garlic
1 bunch of parsley
1 teaspoon peppercorns
1 bay leaf
Salt to taste
Place the bones in a large stock pot, slow cooker, or Instapot.
Rough chop onion, carrots and celery, along with cloves of garlic. (You will take the vegetables out at the end as they will be mush.)
Add any optional ingredients you wish to include.
Add water and vinegar to the pot, to the fill line.
Bring broth to boil. After reaching a rolling boil, let the broth simmer for about 8 hours on the stove and 24 hours with the slow cooker.
With the Instapot you can use the Soup setting, which takes about 2 hours.
When done, remove from the heat and cool. Strain out and discard the vegetables and bones using a fine mesh strainer.
Salt to taste.
Store in quart mason jars for up to a week. Bone broth may be frozen.
When cool, the bone broth will be gelatinous. To use, put in a mug or small pan and reheat portions needed.
Add to soups and other recipes to add flavor and nutrition.