In honor of Louise Hay’s 88th birthday this week, it seems fitting to feature one of her health and longevity secrets. At 88 years of age, self-help pioneer Louise Hay is a model of health and wellness demonstrating aging is optional. Full of energy, vitality and wit, she is still writing books, lecturing and touring in conjunction with her publishing company, Hay House. Louise continues to break barriers and redefine the status quo in her latest book, Loving Yourself to Great Health, which focuses on the importance of choosing empowering, supportive thoughts and nutritious food because “nutrition is the foundation for everything you want!”
Louise Hay’s Bone Broth Recipe (Vegan option included)
“Louise drinks bone broth two times per day to keep her nourished and energized. When she returns home from traveling, she always has bone broth and soups for several days to nurture her body back into balance after being away. It is one of her biggest health secrets” (Hay, Khadro & Dane, 2014).
Ingredients:
- 1/4 cup apple cider vinegar
- veggies of your choice
- salt, pepper and any seasoning of your choice
- water
- bones (If vegan, omit the bones to make a veggie broth.)
Instructions:
- Place all of the ingredients into a large pot. Add the water so that it covers the top of your bones, meat and vegetables.
- Add 1/4 cup of apple cider vinegar to bring out the minerals from the bones.
- Add sea salt and pepper to taste.
- Bring to boil, put the lid on the pot and then turn the heat down to very low. Let it simmer overnight to pull more nutrients out of the bones and vegetables.
- Strain in the morning, keep the nutrient dense liquid and put into the fridge.
- Fat will rise to the top; take it off.
- Add extra salt, pepper and seasoning if you desire.
Louise’s helpful tips:
- Louise says she has 1 cup in the morning + 1 cup at night.
- When preparing to make this broth, Louise keeps a bag in her freezer where she throws all bones, meat scraps, vegetable scraps, vegetable peelings and even egg shells into the bag until it is full. Then she’ll make her broth.
- If you don’t have any bones or need more, you can get them at your local grocer or farmers market.
- Louise also recommends using this broth to make delicious soups or to flavor vegetables/grains.
- Louise’s Loving Yourself to Great Health co-author, Ahlea Khadro, loves artichoke broth as it’s very alkalizing for the body and especially helpful for morning sickness.
Healthy extras from Dr. Joseph Mercola you might also incorporate:
- “As noted by Sally Fallon, chickens raised in concentrated animal feeding operations (CAFOs) tend to produce stock that doesn’t gel, and this gelatin has long been valued for its therapeutic properties. As noted by Boynton: ‘You definitely want to get the best bones you can get—bones from pastured animals’” (Mercola, 2014).
- Before boiling, place the bones into your pot. Add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the minerals out of the bones.
- When you first bring the broth to a boil, skim the scum (impurities) off the top. Pay attention to this stage, as once the broth begins to boil the scum is rolled right back into the broth.
Sources:
Hay, Louise, Ahlea Khadro and Heather Dane. “10 Foods That Love Your Body.” Present Moments. 5 October 2014. http://contentz.mkt5657.com/mson/2014/10/05/5RJ1X38QGxhE/index.html
Mercola, Dr. Joseph. “Bone Broth Recipe.” mercola.com. 5 October 2014. http://articles.mercola.com/sites/articles/archive/2014/10/05/bone-broth-recipe.aspx?x_cid=20141005_nonlead_bonebrothrecipe_twitterdoc
About the Author:
Monet Euan is a health & wellness writer, researcher and consultant based in Los Angeles, California. She founded Transcend by Monet, an integrative health support system, to provide others with the information and resources to explore their options and make informed health decisions. For more information, please visit transcendbymonet.com.
