Printer Friendly

Dr. Kellyann's bone broth cookbook.

As a board-certified naturopathic physician and certified nutrition consultant, Kellyann Petrucci, MS, ND, has enjoyed a very active, successful career. Frequent TV appearances on news programs and shows such as Dr. Oz and The Doctors have kept her in the public eye. She is also a concierge doctor for celebrities in New York and Los Angeles, and is rare among American practitioners for being certified in biological medicine by the renowned Paracelsus Klinik Lustmuhle AG in Switzerland.

In 2015, with her book, Dr. Kellyann's Bone Broth Diet, Petrucci started what she describes as "a revolution." The eating regimen, which has been adopted by celebrities such as Kobe Bryant, Gwyneth Paltrow, Salma Hayek, and Shailene Woodley, is designed to not just help dieters lose weight, but to diminish wrinkles and improve sleep.

Dr. Petrucci conducted trials held by different clinicians in three different cities to help establish her diet's results. She found that bone broth--which is made by simmering bones from various meats along with other ingredients--eliminates cravings, melts extra pounds by reducing chronic inflammation, and reduces wrinkles because it contains the building blocks of collagen.

The active, relevant ingredients in bone broth include gelatin, which reduces inflammation in the gut and keeps weight-gain in check; glucosamine and chondroitin, which help maintain healthy joints; and glycine, an amino acid with strong anti-inflammatory properties.

On the following pages, we present a small sample of recipes from Dr. Petrucci's new book, Dr. Kellyann's Bone Broth Cookbook.
Chicken Cacciatore

Prep time: 10 minutes

Cook time: 40 minutes

Yield: 4 servings

2 tablespoons olive oil
4 boneless, skinless chicken thighs
2 cups sliced mushrooms
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (15 ounces) diced tomatoes
1 cup chicken bone broth (see page 102)
2 tablespoons capers, rinsed and drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon Celtic or pink Himalayan salt
1/4 teaspoon freshly ground black pepper
Fresh basil, for garnish

In a large skillet, heat the oil over medium-high heat
until shimmering. Add the chicken thighs and cook until
golden, about 6 minutes per side. Remove from the skillet
and set aside.

To the same skillet, add the mushrooms, onion, and garlic
and cook until softened, about 5 minutes. Add the tomatoes,
broth, capers, oregano, basil, salt, and pepper and
bring to a simmer.

Return the chicken to the skillet, reduce the heat, cover,
and cook until a thermometer inserted in a chicken thigh
registers 165[degrees]F, about 20 minutes. Serve the chicken with
the tomato broth and veggies, garnished with fresh basil.

Persian Lamb Shanks

Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Yield: 4 servings

1 teaspoon crushed red pepper flakes
1 teaspoon Celtic or pink Himalayan salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
4 meaty lamb shanks
2 tablespoons olive oil
1 medium onion, cut into wedges
4 cloves garlic, halved
3 cups Beef Bone Broth (see page 101)
1/4 cup mint leaves, for serving
Lime wedges, for serving

Preheat the oven to 400[degrees]F.

In a small bowl, stir together the pepper flakes, salt,
pepper, turmeric, cinnamon, and cardamom. Rub all
over the lamb shanks.

In a roasting pan, heat the oil over medium-high heat.
Add the lamb shanks and cook, turning, until browned
on all sides, about 5 minutes total. Remove the shanks
from the pan and add the onion and garlic. Cook until
softened, about 5 minutes. Add the broth and return
the shanks to the pan. Bring to a boil, then cover
tightly with foil and place in the oven.

Bake until the lamb is tender and falling off the bone, 1
hour to 1 hour 30 minutes. Serve garnished with mint
leaves and lime wedges.

Pork Ragu with Zucchini Pappardelle

Prep time: 10 minutes

Cook time: 1 hour 30 minutes

Yield: 4 servings

1 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons ghee
1 medium yellow onion, finely chopped
2 medium carrots, finely chopped
1 medium rib celery, finely chopped
Celtic or pink Himalayan salt and
  freshly ground black pepper
3 tablespoons tomato paste
1 pound ground pork
1/2 cup red wine
1 1/2 cups Beef Bone Broth or water
1/2 teaspoon ground nutmeg
2 large zucchini, washed and trimmed

In a small, heatproof bowl, soak the porcinis in boiling
water for 15 minutes. Scoop out the mushrooms and chop.
Strain and reserve the soaking liquid.

In a large, heavy pot or Dutch oven, heat the ghee over
medium-high heat. Add the onion, carrots, celery, and
a pinch of salt and pepper and cook, stirring, until the
vegetables soften, about 8 minutes. Add the porcinis and
tomato paste and cook until the paste darkens a shade,
about 4 minutes more.

Add the pork and cook, breaking it up with a wooden
spoon, until just browned, about 5 minutes. Add the wine
and let reduce by half, about 5 minutes more. Add the
broth and reserved mushroom soaking liquid, reduce the
heat to low, partially cover, and simmer until the liquid is
mostly absorbed but there is still movement to the sauce,
about 1 hour. Stir in the nutmeg and a generous amount of
pepper.

Meanwhile, using a vegetable peeler, peel the zucchini into
1-inch-wide "noodles" like pappardelle pasta. Bring a large
pot of well-salted water to a boil and blanch the zucchini
until just tender, about 1 minute. Drain.

In a large bowl, toss the zucchini noodles with about 1 cup
ragu to coat. Divide among 4 plates and top with additional
ragu.

Beef Bone Broth

Prep time: 15 minutes

Cook time: 12 to 24 hours

Yield: Varies depending on pot size (there are enough
ingredients to make 1 gallon of broth)

4-5 pounds grass-fed beef bones, preferably
  marrow, joints, and knuckle bones
1 beef or pig's foot
3 pounds meaty bones, such as oxtail, shank,
  or short ribs
1/4-1/2 cup apple cider vinegar, depending
  on the size of the pot
Purified water to just cover the bones in the pot
2-4 carrots, scrubbed and coarsely chopped
2 ribs celery, including leafy part, coarsely chopped
1 onion, cut into large chunks
2 bay leaves
1 or 2 whole cloves
1 tablespoon black peppercorns

Place all the bones in a large stockpot or slow cooker. Add
the vinegar and enough purified water to cover everything
by 1 inch. Cover the pot.

If cooking in a stockpot, bring the water to a simmer over
medium heat. Use a shallow spoon to carefully skim the
film off the top of the broth. If using a slow cooker, wait for
about 2 hours until the water gets warm before skimming,
but continue with the next step.

Add the carrots, celery, onion, bay leaves, cloves, and peppercorns
and reduce the heat to low. Cover the pot. You
want the broth to barely simmer. Skim occasionally during
the first 2 hours. Cook for at least 12 hours or up to 24,
adding water as needed to ensure the bones are always
covered with water. (You will likely have to add water during
the cooking process.)

When the broth is done, remove the pot from the heat or
turn off the slow cooker. Using tongs and/or a large slotted
spoon, remove all the bones and meat. Save the beef for
another recipe. Pour the broth through a fine-mesh sieve
and discard the solids.

Let cool on the counter and refrigerate within 1 hour.

You can skim off the fat easily after the broth is chilled, if
desired. When chilled, the broth should be very gelatinous.
The broth will keep for 5 days in the refrigerator or 3 or
more months in your freezer.

Chicken Bone Broth

Prep time: 15 minutes

Cook time: 4 to 6 hours

Yield: Varies depending on pot size
(there are enough ingredients to make
1 gallon of broth)

3 or more pounds raw chicken bones/carcasses
  (from 3-4 chickens)
1 whole chicken
4-6 chicken legs, thighs, or wings
6-8 chicken feet or 1 pig's foot
1/4-1/2 cup apple cider vinegar, depending
  on the size of the pot
Purified water to just cover the bones and
  meat in the pot
2-4 carrots, scrubbed and coarsely chopped
3-4 ribs celery, including leafy part,
  coarsely chopped
1 onion, cut into large chunks
1 tomato, cut into wedges (optional)
1 or 2 whole cloves
2 teaspoons black peppercorns
1 bunch fresh flat-leaf parsley

Place all the bones and meat in a large stockpot or slow
cooker. Add the vinegar and enough purified water to
cover everything by 1 inch. Cover the pot.

If cooking in a stockpot, bring the water to a simmer
over medium heat. Use a shallow spoon to carefully
skim the film off the top of the broth. If using a slow
cooker, wait for about 2 hours until the water gets warm
before skimming, but continue with the next step.

Add the carrots, celery, onion, tomato (if using), cloves,
and peppercorns and reduce the heat to low. You want
the broth to barely simmer. Skim occasionally during
the first 2 hours. Cook for at least 4 hours or up to 6,
adding water as needed to ensure the bones are always
covered with water and adding the parsley in the last
hour. (You will have to add water during the cooking
process.)

When the broth is done, remove the pot from the heat
or turn off the slow cooker. Using tongs and/or a large
slotted spoon, remove all the bones and meat. Save the
chicken for another recipe. Pour the broth through a
fine mesh sieve and discard the solids.

Let cool on the counter and refrigerate within 1 hour. You
can skim off the fat easily after the broth is chilled, if desired.
When chilled, the broth should be very gelatinous.
The broth will keep for 5 days in the refrigerator or 3 or
more months in the freezer.
COPYRIGHT 2017 LE Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2017 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Healthy Eating
Author:Messick, Garry
Publication:Life Extension
Article Type:Book review
Date:Jun 1, 2017
Words:1671
Previous Article:Innovative genetic testing to avoid dangerous risk factors.
Next Article:Products.
Topics:

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters