I love my life!

If you’ve been reading my blog the past few months, you know that I’m a huge fan of the book Deep Nutrition: Why Your Genes Need Traditional Foods by Dr. Cate and Luke Shanahan.

I liked it so much that the Shanahans came all the way to San Diego to hang out and show me how to make Brown Beef Stock.

The stock is loaded with glycosaminoglycans, which are phenomenal for healing and building up collagen. If you have aches and pains, you gotta prepare this recipe!

I had Luke send over a list of the ingredients, as well as the instructions. Check them out below and watch the step-by-step video we put together.

Let us know how yours turns out!


Ingredients:

* grass fed soup bones and a joint bone (knee or other joint) w/ some meat on them (2-3 lbs)
* 2 12 oz. cans of tomato puree
* 1 small can tomato puree
* celery, 6 stalks
* onions, 2-3
* carrots, 5 medium-large
* fresh parsley
* bay leaves
* fresh thyme
* black peppercorns
* 2 or 3 cloves
* red wine, nothing labeled “cooking wine,” inexpensive but drinkable
* sea salt
* olive oil
* flour, 1 tbsp
* cold, filtered water, about 3 gal