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I’ve already written about the incredible benefits of consuming traditional bone broth
during pregnancy, but this nutrient dense liquid is also amazing for babies!
Unlike store bought broth or stock, which is cooked for only 45 minutes to 4 hours,
bone broth is simmered for quite a long time. As the broth simmers, nutrients leach
from the bones, leaving you with a wonderfully nourishing and flavorful liquid.
:
Help broaden baby's palate
Breast milk (and formula) are quite sweet, so offering this nutrient dense savory
beverage helps to diversify your baby’s palate.
Bone broth is also a great source of hard to find nutrients gelatin and collagen, which
are key in building and supporting connective tissue. These nutrients also aid in
building cartilage and bone. If your broth gels when cooled, this is why. Just lightly
reheat before serving.
As baby begins to consume more solid foods, the amount of breast milk they consume
will naturally decrease. At this time they can be given more broth, but again as with all
liquids, still watch that it is in addition to solids and not replacing them.
• Fine strainer
Ingredients:
• 2 pounds (or more) of bones *As with all animal products, I suggest trying to use
the highest quality possible, especially when giving to babies.
• 2 carrots
• 2 stalks of celery
• 1 onion
• 1/4 cup apple cider vinegar
• 1 teaspoon peppercorns
• For an even more calcium rich broth, include vegetables such as turnip greens,
leeks, green onions & additional celery.
* If using raw bones: roast bones for 30 minutes at 350°F to improve final taste.
Place bones in slow cooker or a large stock pot. Cover the bones with cool water until
bones are submerged and add apple cider vinegar. Let sit for 20-30 minutes. (The acid
helps leach the minerals from the bones.) Rough chop vegetables and add to the pot
with the pepper, spices, or herbs you are using, and optional salt for toddlers. Bring
the broth to a boil, then reduce to a simmer. Watch the broth for the first 2 hours for a
film that floats to the surface. Remove this with a large spoon.
Remove from heat and use a fine metal strainer to remove all the remaining pieces of
bone and vegetable. Broth can be kept in the fridge for up to 5 days, or freeze for later
use. Once chilled a layer of fat may form on the top which can be skimmed off with a
spoon or spatula.
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