Gelatin for joints

Consuming gelatin or hydrolyzed collagen in the morning or evening on an empty stomach supports joint health and even reduces wrinkles.

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On the other hand, gelatin comes from animal sources (bones). If you are vegetarian, kombu seaweed contains gelatin and other nutrients to support muscles and bones.

If you eat meat, nutritious broths made with carcasses or vegetarian broths made with kombu are options. Attached are some nutritious broth recipes.

VEGETABLE BROTH

Ingredients:

• 1 medium onion, halved
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 leek with green stems, roughly chopped
• 1 turnip, roughly chopped
• 1/4 cup rinsed walnuts
• 1 1/2 tbsp olive oil or ghee
• 8 cups of water
• 1 5-inch piece of kombu
• 1/4 cup parsley stems
• 1 bay leaf
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp black pepper

1. Option to roast vegetables beforehand in the oven with coconut oil or ghee.
2. Place dried herbs and parsley stems in a cheesecloth and add to the pot.
3. Add water and remaining ingredients to a pot.
4. Bring to a boil, reduce heat to low and simmer, covered, for 60 minutes.
5. Remove the scum that accumulates on the surface of the liquid.
6. Remove the lid and continue cooking for 30 minutes.
7. Filter the liquid.
8. Store in the refrigerator for 3 days and in the freezer for 3 months.

CHICKEN/POULTRY BROTH

Ingredients:

• Carcass and bones of a cooked chicken
• 1 medium onion, halved
• 2 carrots, roughly chopped
• 1 to 3 celery stalks, roughly chopped
• 4 cloves of garlic without the germ
• 12 cups of water
• 2 tbsp apple cider vinegar
• 1 bay leaf
• 1 tbsp dried basil or parsley
• 1/4 tsp pepper

1. Place all ingredients in a pot and bring the liquid to a boil.
2. Reduce heat to low and simmer, covered, for 2 hours.
3. Remove the lid and continue cooking for 1 hour.
4. Strain the broth - keep the fat in the broth.
5. Store in the refrigerator for 3 days and in the freezer for 3 months.

FISH BROTH

Ingredients:

• Head, tail and bones of a fish
• 1 medium onion, halved
• 2 carrots, roughly chopped
• 1 leek with green stems, roughly chopped
• 12 cups of water
• 2 tbsp apple cider vinegar
• 1 bay leaf
• 1/4 cup parsley
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/4 tsp pepper

1. Wash the bones in water until the water runs clear. Soak the bones while you prepare the vegetables.
2. Wash and chop the leek, onion and carrot.
3. Place the dried herbs in a cheesecloth.
4. Place all ingredients in a pot and add water.
5. Bring to a boil, reduce heat to low and simmer, covered, for 60 minutes.
6. Remove the lid and continue cooking for 15 to 30 minutes.
7. Strain the broth.
8. Store in the refrigerator for 3 days and in the freezer for 3 months.

BEEF/LAMB BROTH

Ingredients:

• 2 lbs marrow bones (beef or lamb)
• 1 medium onion, halved
• 3 cloves of garlic
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 8 cups of water
• 2 tbsp apple cider vinegar
• 1 bay leaf
• 1/2 cup parsley stems
• 2 tbsp ghee or coconut oil
• 1/4 tsp pepper

1. Place the bones in a pot with the water.
2. Bring to a boil and simmer for 10 minutes. Skim off any foam that appears on the surface.
3. Add the carrots, onion, garlic, parsley stems, oil and vinegar.
4. Reduce heat to low and simmer, covered, for 6-8 hours.
5. Strain the broth - keep the fat in the broth.
6. Store in the refrigerator for 3 days and in the freezer for 3 months.

KOMBU BROTH

Ingredients:

• 2 1/2 water
• 1 5-inch square of kombu
• 1 tbsp miso

1. Boil water in a pot and add the kombu. Reduce heat and simmer for 5 minutes.
2. Remove from heat, remove the piece of kombu and let the broth cool until the liquid is lukewarm.
3. Add the miso and consume immediately.
4. The kombu could be reused another time in 2 cups of water and simmered for 10 minutes.