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Mithalee's Ayurvedic Bone Broth
Recipe by: Mithalee Rawat of Shorba Broth Bar
Makes about 3L
Bone broth has a long history in Āyurvedic cooking and medicine. In the Mansa Varga (meat group), it has been glorified as anti-ageing and strength providing (must be all that collagen!). To accommodate its digestible properties, it is best prepared with aromatic, pungent and salty flavours, and enjoyed warm. Known as asthi rasa or mamsa rasa, it is also known to be nourishing to deep tissues.
The recipe is quite simple, but the one thing I want to emphasise is to try and source the highest quality ingredients you can afford. Bone broth is rich in collagen and micro-nutrients due to the low and slow cooking process which coaxes these nutrients out, and at the same time could likely leech any toxins stored in the bones as well. Pastured poultry and grass-fed and finished animals raised without the use of steroids and antibiotics will yield the healthiest stuff. Same goes with the vegetables and aromatics - organic/ biodynamically grown makes a world of a difference. In general, the end product is only as good as the ingredients that go into it.