The health benefits of bone broth have been touted far and wide, with many attributing the elixir with anti-inflammatory and immune-boosting benefits. But bone broth is getting an extra dose of flu-fighting power thanks to Chef Marco Canora.
Canora is the owner of Brodo, a New York City shop peddling hot cups of homemade bone broth, a product near and dear to the Chef's heart.
"I've had a regular bone broth habit well before I knew anything about its health benefits," he says. "When I got a jarring health wake-up call, about five years ago, bone broth became more than just a soothing occasional snack; it became a cornerstone of my new diet. I'd always wanted to offer something from the tiny takeout window at my restaurant Hearth and realized that delicious bone broth, made the traditional way, with organic poultry, grass-fed beef and organic vegetables, served up like coffee in a to-go cup would benefit my fellow New Yorkers."
Nourishing and delicious, the broth quickly became a phenomenon. Brodo now boasts four different base broths – chicken, beef, vegan seaweed-mushroom, and signature Hearth, a blend of chicken, turkey, and beef. In addition to these simple broths, Brodo also sells all variety of flavored versions, including Yom Tum, a Thai-influenced combination of chicken broth, chili oil, coconut milk, lime, and curry, or Texas Two-Step, a combination of beef broth and rich spiced bone marrow.
With his newest recipe, Canora seeks to reinforce the already powerful health benefits of bone broth with a few extra touches.
On its own, bone broth already boasts anti-inflammatory and immune-boosting amino acids like arginine, glutamine, and cysteine. Medical doctor and UCLA professor Irwin Ziment even told the New York Times that cysteine chemically resembles the bronchitis drug acetylcysteine, thus contributing possible further benefits (and reinforcing the age-old belief that chicken soup is the perfect cure for the common cold).
To this rich, healthful base, Canora adds a few more immune-boosting touches.
The first is ginger root, touted in Traditional Chinese and Ayurvedic Medicines as a natural cold-fighter. Chinese medicine attributes ginger in particular with lung health benefits, perfect for cold or flu symptoms that seem confined to the chest.
Turmeric, meanwhile, is a powerful antioxidant and anti-inflammatory whose full force is activated by a touch of black pepper. Oregano is the final touch, boasting antimicrobial properties and a rich flavor. The result is a delicious broth for sipping and the perfect way to fend off cold and flu symptoms in winter months.
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- Prep Time
1/2-inch nub ginger root
1/2-inch nub fresh turmeric root
5 whole peppercorns
1 large pinch fresh oregano leaves
16 ounces bone broth (or vegan bone broth)
Combine the ginger, turmeric, peppercorns, and oregano in a mortar and pestle. Pound until a smooth paste forms.
Add the paste to the bottom of a cup and pour the broth over it. Stir with a spoon, finishing with a hefty squeeze of lemon.
- Serving Size: 1