Besides its amazing taste and culinary uses, broth is an amazing source of minerals and is the perfect fuel for labour! And that’s not even the best part…broth is also considered to be a “clear” liquid, so it is on the approval list in most hospitals, as most hospitals do not allow eating during labour.
There are also tons of benefits from broth when ingested in the postpartum period. Broth can help your body recover more quickly and speed up the healing process.
Here are a few of the benefits:
• Hydration: You lose a lot of fluid during the labour process, broth can help you to rehydrate and give you a beneficial boost with your breastfeeding!
• Liver detox: After birth, your liver is still working hard to filter and protect you. So give your liver a break and feed it well.
• Boosts your immune system: Rich in minerals and nutrients and are easily absorbed into the body, which is so important to your overall recovery and well-being.
• Protects your joints: Your body has been through a lot! Carrying a baby for 10 months does a number on you and the gelatin, collagen, and elastin can help to strengthen your joints
I have put together a simple slow cooker recipe (very minimal work required, I know your tired, mama) This way you can prepare the broth quite a bit ahead of time (before birth). Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.
You can save leftover bones from when you roast a chicken, turkey or duck or you can visit your local butcher shop or grocery store to purchase bones etc. The recipe I am about to share with you costs around $20 to make, all ingredients included!
The longer you cook this nourishing broth, the more flavourful and concentrated it will become. Roasting the bones and vegetables beforehand will add even more flavour and richness to it.
Mindful Mommy Bone Broth Recipe
Makes about 8 cups of broth, depending on cooking time
Prep Time:20 minutes
Total Cooking Time: 9 to 24 hours
· Chicken Bones
· Beef Knuckle
· Turkey Necks
· Bone Marrow
· 2 Carrots
· 2 Celery Stalks
· 2 Onions, quartered
· 2 or 3 cloves of garlic
· 2 Bay leaves
· 2 Tablespoons of Black peppercorns
· 1 Tablespoon of Apple cider vinegar
· 3 Sprigs of Thyme
Preheat oven to 450°F. Place all ingredients on a baking sheet and roast for 20 minutes. Toss the contents of the pan and continue to roast until browned for another 20 minutes or so.
Fill the slow cooker with 12 cups of water (filtered water is your best option) or just ensure that there is enough water to cover all of the bones and vegetables. Add the celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the slow cooker along with any juices that accumulated during the baking process.
Cook the broth in a slow cooker on low 8 but up to 24 hours. The longer you simmer it, the better your broth will be. Add more water if necessary to ensure bones and vegetables are fully submerged but with the slow cooker, you will not have to top it off too much.
Turn the slow cooker off and let cool slightly. Strain broth using a fine-mesh strainer or sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers or mason jars overnight. Once the broth has cooled you can remove solidified fat from the top of the chilled broth.
I hope this broth is a powerhouse of energy for you during your labour, I know it worked wonders for me!