Healthy Chocolate Chip Sweet Potatoe Cookies (NO Sugar, NO Flour)

There’s nothing like the smell of freshly baked cookies. However, many store-bought varieties today are loaded with unhealthy amounts of sugar, preservatives, and processed grains. This is why it’s better to bake your own cookies at home.
Mercola.com reader Meg Brock shares her Real Food Cookies recipe, which doesn’t use sugar and flour. It’s a healthy alternative to a snack time favorite!

Ingredients

• 1 cup mashed sweet potato, cooked (leftovers work well)
• 2 large ripe bananas (use 3 if your bananas are small)
• 1 16-oz. jar of unsalted and unsweetened cashew butter
• 4 large eggs
• 2 teaspoons pure vanilla
• ¼ teaspoon salt

Optional add-ins: Bittersweet chocolate chips and/or unsweetened shredded coconut.

Procedure:

1. Preheat oven to 400 degrees F.
2. Put all of your ingredients (except for any add-ins) into a food processor. Mix on high until the batter is smooth (at least 30 seconds).
   
   You will need to stop at least once to scrape down the sides of the bowl.
   
   
3. Transfer the batter to a large bowl, and stir in any add-ins by hand.
   
   You can use 1 cup of bittersweet chocolate chips and ½ cup of unsweetened shredded coconut.
   
   Use whatever you like or nothing at all.
   
   
4. Drop the cookie dough/batter onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
5. Bake for 15 to 16 minutes. You will need to watch the cookies closely at the end. You want them to be golden brown without burning.
   
   The longer you cook them, the crispier they will be. Cool them on a wire cooking rack.

This recipe makes 45 cookies.

 

 

Note: These cookies taste best the same day they are baked. However, if you plan to make them ahead of time, you can store them for days in the fridge (where they will turn soft). When you are ready to eat or serve them, reheat in a 350 degree F oven for about 10 minutes. This will make them crispy again. They also freeze well. Defrost them overnight in the fridge and reheat in the oven for 10 minutes.

Why Real Food Cookies Is Good for You

Sweet potatoes are a good substitute for flour because of its vitamins and minerals. Beta-carotene, responsible for the potato’s orange hue, lessens your risk of heart disease and cancer, improves your immune system, and fights free radicals. However, make sure to eat sweet potatoes in moderation, especially if you’re insulin or leptin resistant, as these contain high amounts of fructose.
Another health boost comes from bananas because of the high potassium content, which can help control your heart rate and blood pressure levels. Bananas also help with combatting infections, promoting bone health, and protecting the heart. But just like sweet potatoes, bananas contain fructose, so don’t eat too much, especially if you’re insulin–or leptin–resistant.
For the eggs, opt for organic and pasture-raised. I place a premium on this type of egg because some eggs nowadays come from confined animal feeding operations (CAFOs), where chickens are kept in horrible and cramped cages and fed with artificial ingredients. What’s worse, bacteria like salmonella can thrive in these environments — truly a disaster in the making.
Meanwhile, organic pasture-raised eggs are nutritionally superior because they contain higher amounts of vitamins A and E, omega-3s, and beta-carotene. This is because the chickens were able to roam around clean pastures and eat their natural diet of seeds, green plants, insects, and worms instead of processed feeds, resulting in healthier, fresher eggs.

Source: http://recipes.mercola.com/real-food-cookies-recipe.aspx?e_cid=20160207Z1_DNL_art_2&utm_source=dnl&utm_medium=email&utm_content=art2&utm_campaign=20160207Z1&et_cid=DM97521&et_rid=1346261814

RECIPE: Food Babe's Summer Squash Casserole

Ingredients

• 1 tablespoon coconut oil
• ½ yellow onion, diced
• 3 cups sliced yellow squash
• 1 egg
• ½ cup goat cheese or grated cheddar (alternative: cashew cheese)
• ½ cup almond milk or dairy milk
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon sea salt and freshly ground pepper
• 1 cup Ezekiel breadcrumbs*
• 2 tablespoons fresh chopped parsley

Instructions

1. Preheat the oven to 350 degrees.
2. Heat the oil in a saute pan over medium heat. Add the onion and squash and cook for 4-5 minutes.
3. In a bowl, whisk together the egg, cheese, milk, cayenne and salt and pepper.
4. Place the squash mix in a casserole dish and top with the egg mixture. Sprinkle the Ezekiel breadcrumbs on top and place in the oven for 25-30 minutes. To serve, top with some fresh parsley. Enjoy!

Notes

*To make Ezekiel breadcrumbs, toast 4 slices of Ezekiel bread. Place in a food processor and pulse until finely ground.

**Please choose all organic ingredients if possible**

source: http://foodbabe.com/2015/06/26/scrumptious-summer-squash-casserole-thats-actually-healthy/

RECIPE: Healthy 7 Layer Dip

Healthy 7 Layer Dip

 

Print

Prep time

15 mins

Total time

15 mins

 

Serves: 15-20

Ingredients

• 3 cups cooked black beans (or 2 BPA free cans)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 cup finely chopped kale
• 2 cups finely chopped romaine lettuce
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 4 avocados, peeled and pitted
• 1 tomato, diced
• ½ cup diced red onion
• 1 lime, juiced
• ¼ cup chopped cilantro, more as desired
• pinch cayenne pepper
• 16 ounces hummus (homemade or organic store-bought)
• 32 ounces salsa, drained (I like Field Day brand)
• 1 cup goat cheese crumbled or shredded
• ½ cup chopped black olives
• ¼ cup chopped scallions
• sea salt and pepper, to taste

Instructions

1. Place the black beans in a bowl and add the cumin, chili powder and a few shakes of salt and pepper. With a masher or the back of a spoon slightly mash some of the black beans. Set aside.
2. In a separate bowl, combine the kale, romaine, oil and garlic and massage the kale mix until it starts to soften. Set aside.
3. In another bowl, place the avocado and mash with the back of a spoon. Add the tomato, onion, lime juice, cilantro and cayenne pepper. Mix and season with salt and pepper to taste. Set aside.
4. To assemble the dip, take a medium size bowl (try to find one with straight sides) and spread the black beans on the bottom. Top with the kale mix and then the guacamole. Next, carefully spread the hummus on top, followed by the salsa. Sprinkle the goat cheese, olives and scallions over the salsa. Serve with corn chips, crackers or veggie sticks. Enjoy!

Notes

***Please use all organic ingredients if possible.***

Check out all those beautiful layers!

Hope you have a fabulous long weekend ahead!
If you know someone who loves chips and dip, please share this recipe with them.
Xo,
Vani
P.S. If you are going to be outdoors this weekend, make sure you stock up on safe sunscreen. I partnered with the first ever certified Non-GMO and organic sunscreen brand called Raw Elements. Their sunscreen is rated a “1” by the respected Environmental Working Group and provides amazing coverage when I’m out in the sun. I use their tinted stick on my face and their lotion all over my body. I love to scuba dive, so I need to have good protection in the water – this stuff stays on, which is a blessing! When you order on Raw Elements Online Shop here – Get 10% off with checkout code: “foodbabe” {this offer is only available till Friday!!!}

This sunscreen works for children and all ages. Hope you enjoy the discount we are offering and the sun this weekend – don’t forget to use the code “foodbabe” at checkout.

Read more: http://foodbabe.com/2015/05/18/healthy-7-layer-dip-perfect-parties/

How to Keep Avocados Fresh for Days

• Storing avocados in the fridge – even while they’re still whole – keeps them fresh for up to two weeks
• Store the avocado with the pit and coat it with olive oil or lemon juice prior to storing in an airtight container in the fridge
• Storing cut avocado with onion chunks also helps prevent browning
•  
• Read more:  http://articles.mercola.com/sites/articles/archive/2015/05/18/keeping-avocados-fresh.aspx?e_cid=20150518Z1_DNL_art_3&utm_source=dnl&utm_medium=email&utm_content=art3&utm_campaign=20150518Z1&et_cid=DM75180&et_rid=957224791

Braised Beef Moroccan Style Recipe

Treat your whole family to this mouthwatering Moroccan-inspired dish that will definitely earn you a two thumbs up. Made only with the most nutritious choice ingredients, here’s my Braised Beef Moroccan Style recipe:

Ingredients: 3 tablespoons coconut oil 2½ pounds chuck roast 2 cups chopped shallots 4 cloves garlic, chopped ½ tablespoon ground coriander 1 tablespoon paprika 1 teaspoon ground cumin ½ teaspoon turmeric ½ teaspoon cayenne pepper 1 cup grape, pomegranate, or cranberry juice 1 tablespoon red wine vinegar or balsamic vinegar 2 cups beef broth 1 cup freshly diced tomatoes 1½ cups golden raisins Salt and pepper, to taste Honey (optional) Procedure: Heat a large pot. Add two tablespoons coconut oil. Sprinkle meat with salt and pepper. Add meat to pot, sauté until no longer pink, about five minutes. Transfer meat to bowl. Heat one tablespoon oil in same pot. Add shallots and sauté till brown, about eight minutes. Stir in garlic and next five ingredients. Add fruit juice. For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of fruit juice.1 Stir occasionally. Add the broth, tomatoes with juice, and raisins. Stir to blend. Add beef and juices, heat to simmer. Reduce heat to medium low. Simmer uncovered, stirring occasionally until the sauce is thick and the beef is tender, about one hour and 15 minutes. Season with salt and pepper. This recipe makes six servings. (Adapted from Healthy Recipes for Your Nutritional Type)

Braised Beef Moroccan Style Recipe Cooking Tips

To pump up the healthy goodness in this braised beef recipe, follow these practical cooking and preparation tips:

1. Spices
• Store your spices in a cool and dark place like your cupboard to prevent sunlight exposure, which facilitates its decline in quality.
• Discard spices more than six months old. The sooner you use your spices, the better.
  
• Most dried spices are best added at the beginning of the cooking process since heat and moisture are necessary to release their essential oils.²
• Ground and whole spices can be lightly toasted or dry-roasted to release their more natural oils. Toasted spices have a shorter shelf life, so toast only when ready to use in your next recipe.³
• Wash your hands thoroughly immediately after handling cayenne pepper and avoid contact with your eyes at all cost to prevent irritation. Tip: to reduce the burning sensation, remove the seeds from the cayenne pepper before cooking.⁴
• Opt for the full organic turmeric spice rather than the curry blend, which has a very little amount of healthy components.
2. Garlic
• Be careful when sautéing garlic as it can turn extremely bitter once burned.
• One finely minced or pressed garlic gives off way more flavor and aroma than a dozen cooked whole cloves combined. Tip: the smaller you cut your garlic, the stronger its flavor will be. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor.⁵
3. Tomatoes
• Go for organic tomatoes as research shows they contain 55 percent more vitamin C and 139 percent more total phenolic content at the stage of commercial maturity compared to conventionally grown tomatoes.⁶
• Avoid canned tomatoes. Although a popularly convenient choice when making tomato sauces, canned tomatoes typically have a lining that contains bisphenol-A (BPA), which is a potent endocrine-disrupting chemical that has been linked to a number of health problems, including diabetes, heart disease, heightened risk of breast and prostate cancers, neurological effects, reproductive problems, and obesity.
• Since lycopene is a fat-soluble nutrient, it’s best to consume raw or cooked tomatoes with some type of fat, such as coconut oil, which is what we used in this recipe.
• Do not put your tomatoes inside the refrigerator to prevent changes in their taste and texture. If a tomato gets too cold, not only will its flavor be affected but also its texture, color, ripening potential, and much more. If you've put your tomatoes in the fridge by mistake, just let them sit at room temperature for 24 hours before eating. Allowing them to ripen naturally on your countertop will bring out the best in your tomato in terms of taste and flavor.
4. Beef
• Buy only locally grown grass-finished beef from a trusted producer to guarantee that the cow was not given grains, hormones, or any artificial enhancers, which have long been proven to cause numerous harmful side effects to humans.
There's a lot of confusion about the term "grass-fed," and in many cases, it's an abused term like the word "natural." Some producers of beef will misuse this term because the rules around it are still somewhat undefined. Most all calves are fed grass for a certain amount of time.
This is one factor that allows less scrupulous producers to get away with calling their beef grass-fed. The key to a truly grass-fed product is actually the finishing. Optimal beef is both grass-fed and grass-finished beef.
To make sure you're getting the highest quality possible, your best bet is to get to know your local farmer or rancher—what his philosophy is and how he raises his herd. If at all possible, visit the farm to see the operation for yourself.
If you cannot find a wholesome, organic rancher near your area, visit reputable online sources like The Grassfed Network, Eat Wild, Local Harvest,  Grassfed Exchange, FoodRoutes, Eat Well Guide, and Farmers' Markets.

• Joey Jones of the GrassfedNetwork.com recommends thinking of grass-fed beef as a seasonal product, just like produce. You could buy it fresh, in season, and then freeze it afterwards. According to Joey, a steak or ground beef will stay fresh for up to a year if properly vacuum sealed and frozen.
5. Bone Broth
• I recommend making your own bone broth instead of buying pre-packed supermarket varieties. For a more detailed instruction on how to make your own bone broth, check out this hearty Bone Broth Recipe.
• Make sure you get your bones only from organic, grass-finished beef to save yourself and your family from consuming a concentrated cocktail of toxic growth enhancers and feeds that non-organic sources will give you.
• Mix meaty bones with thick marrow, also called “soup bones” by local butchers, with some cut up hooves, knuckles, or skull. Not only will they add more flavor, but they’ll also give your broth that rich gelatinous consistency packed with glucosamine and chondroitin, which your joints will surely thank you for.
• Cook your broth in bulk and store them for future use either in storage-friendly quart-sized freezer bags or in ice cube trays, which are very useful when you need to add only a dash of flavor to your dishes.⁷
6. Fruit Juice
• Make your own fruit juice at home instead of buying from the grocery. This way, you’re sure that it’s free from toxic preservatives and unnecessary additives.
• Visit a farmers’ market near you to get hold of the freshest organic and locally grown fruits for your juice.  
• Choose firm and plump berries, pomegranates, and grapes with vibrant colors. Avoid those with stains, wrinkles, cuts, bleached spots, and other signs of damage.

Read more: http://articles.mercola.com/sites/articles/archive/2015/04/12/braised-beef-recipe.aspx?e_cid=20150412Z1_SNL_B_art_2&utm_source=snl&utm_medium=email&utm_content=art2&utm_campaign=20150412Z1_SNL_B&et_cid=DM74018&et_rid=912823601

Coconut Kale with Sesame-Crusted Salmon Recipe

A research published in The Annals of Internal Medicine suggests that eating oily fish once or twice a week may increase your lifespan, primarily due to its high omega-3 levels.¹ Of course, you have to consider that most fish sold today may have contamination issues, but I believe that if you make really wise choices, the benefits can outweigh the risks.
So if you're going to serve fish for dinner, I recommend you  use wild Alaskan salmon. This is the only fish I'll eat on a regular basis, and the  one I feel comfortable recommending as an ideal source of healthful fats.
To further enhance salmon's nutritional content, why not serve it with superfoods kale and coconut? Here's one recipe that's bursting with flavor and nutritional goodness.

For the kale Ingredients: 3 tablespoons coconut oil 2 tablespoons minced fresh ginger 1 bunch kale, chopped 1½ cups coconut milk Salt and pepper to taste Procedure: Heat the oil in a large skillet. Add the ginger and sauté over medium heat for 5 minutes. Add the kale, sauté, stirring constantly for 5 minutes. Add the coconut milk and season with salt and pepper. Bring to a boil. Cover and reduce the heat, and simmer until kale is tender.

For the salmon Ingredients: 6 wild Alaskan salmon steaks 4 tablespoons raw butter 4 tablespoons coconut oil 4 tablespoons minced ginger 1 cup sesame seeds Salt and freshly ground pepper to taste Procedure: Preheat oven to 475°F. In a small pan, melt the butter and oil with the ginger. Brush the butter, oil, and ginger on the pieces of salmon. Roll the salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes. Place the salmon in the oven and roast until the sesame seeds are brown and the salmon is rare inside, about 3 minutes. Season to taste with salt and pepper. This recipe makes 6 servings. (From Healthy Recipes for Your Nutritional Type)

Coconut Kale with Sesame-Crusted Salmon Cooking Tips

I recommend buying only Wild Alaskan salmon, which is one of the absolute best, both in terms of nutrition and potential contamination. Look for labels like "Alaskan salmon" and "sockeye salmon," as Alaskan sockeye is not allowed to be farmed. Avoid "Atlantic salmon," as these varieties typically come from fish farms.

Examine the flesh of the fish to determine its quality – aside from the bright red flesh that's loaded with astaxanthin, look for thin white stripes (fat marks), which indicate that the salmon is very lean.   
As for kale, remember that there are multiple varieties, ranging from curly kale to dinosaur kale. Those with smaller leaves are usually more tender and have a milder flavor than those with large leaves. Make sure to look for firm, deeply colored leaves with hardy stems. Avoid those that have brown or yellow leaves, and contain holes.
I also advise you to choose organic kale, or better yet, grown your own. Store fresh kale in the refrigerator, unwashed, and in a plastic storage bag. Make sure you eat or cook it as soon as you can, because the longer it sits, the more bitter its flavor becomes.

Coconut Kale with Sesame-Crusted Salmon Nutrition Facts
Calories	568
Total Fat	53 g
Carbohydrates	16 g
Protein	16 g

Why Is Coconut Kale with Sesame-Crusted Salmon Good for You?

The recipe above contains three superfoods that can have a profound influence on your health, mainly:
Wild Alaskan Salmon
Because wild Alaskan salmon only eat what nature programmed them to eat, they have a more complete nutritional profile, which includes micronutrients, omega-3 fats EPA and DHA, vitamins, minerals, protein, and antioxidants.
One particular antioxidant that you can get from wild Alaskan salmon is astaxanthin, which gives it its pink or red-colored flesh. I believe that this carotenoid is one of the most beneficial antioxidants nature has to offer. Astaxanthin's benefits are so numerous that I've written several articles about its many activities, such as eye and heart health, improved athletic performance, and protection from UV damage.
Kale
Kale's nutritional density is unparalleled among other green leafy vegetables. For one, it contains all nine essential amino acids that are needed to form proteins within the human body, plus nine other non-essential ones. No wonder it's been dubbed "the new beef." What's more, the amino acids in kale are more easily extracted by your body than those in meat.
Kale is also loaded with vitamins A (beta-carotene) and K, calcium, magnesium, and antioxidants lutein and zeaxanthin.
For a more comprehensive overview of kale's nutritional benefits, I recommend reading Sayer Ji's article "Crouching Garnish, Hidden Superfood: The Secret Life of Kale."
Coconut (Coconut Oil and Coconut Milk)
Both coconut oil and coconut milk (made from the expressed juice of coconut meat and water) are highly valuable in terms of their fat content, which are essential for:

• Promoting heart health
• Supporting your immune system health
• Promoting weight loss
• Providing you with an immediate energy source
• Supporting your healthy metabolism
• Supporting proper thyroid gland function

Fifty percent of the fat in coconut oil is lauric acid, a medium-chain fatty acid that is easily digested and absorbed, and converted into energy rather than fat. Lauric acid is also converted by your body into monolaurin, which has antimicrobial, antifungal, and antibacterial properties. What's more, coconut oil is the ideal oil for all types of cooking, as it is stable enough to resist mild heat-induced damage.

Read more: http://articles.mercola.com/sites/articles/archive/2015/01/11/roasted-salmon-recipe.aspx?e_cid=20150111Z1_SNL_BuyerB_art_2&utm_source=snl&utm_medium=email&utm_content=art2&utm_campaign=20150111Z1-BuyerB&et_cid=DM66578&et_rid=801249247

RECIPE: Roast Turkey Vegetable Soup

This recipe for Roast Turkey Vegetable Soup, from Earthbound Farm Organic,³ is perfect after Thanksgiving, but you can make it year-round (and substitute organic pastured chicken, if you like).
It makes use of your leftover turkey meat and, even better, the bones and carcass. The latter, which many people throw away as “waste,” are actually what make this soup so good for you – it creates nourishing bone broth.

Roast Turkey Vegetable Soup4 Ingredients 1 organic turkey carcass (with most meat removed) 2 yellow onions (cut into 8 pieces each) 2 large carrots (cut into 1-inch lengths) 2 stalks celery (cut into 1-inch lengths) 1 bay leaf 3 sprigs fresh thyme 12 fresh parsley stems 1 tsp whole black peppercorns 1 large carrot (cut in half lengthwise, then crosswise into 1/4-inch slices) 2 stalks celery (sliced 1/4 inch thick) 1 small fennel bulb (cored, cut in half, and sliced 1/4 inch thick) 1 leek (cut in half lengthwise, then crosswise into 1/4-inch slices) 1 cup green beans (cut into 1-inch lengths) 2 small zucchini (cut in half lengthwise, then crosswise into 1/4-inch slices) 3 cups cubed cooked turkey meat (optional) Salt (to taste) Freshly ground pepper (to taste) Directions Preheat the oven to 400°F. Place the turkey carcass and bones in a roasting pan and place in the oven. Roast for 45 minutes, then add the onions, carrots, and celery to the pan. Cook until the vegetables and bones begin to brown, 30 to 45 minutes. Transfer the contents of the roasting pan to a large stock pot. Add cold water to completely cover the bones and bring to a simmer over high heat. Add the bay leaf, thyme sprigs, parsley, and peppercorns; reduce the heat to a setting that will maintain a slow simmer. Cook the stock for 4 hours, adding more water if the level drops below the bones and vegetables. Let cool for 30 minutes, then strain the stock through a colander or sieve, pressing on the solids to extract all the liquid. Discard the contents of the colander. At this point, you can continue with the soup recipe, or cool the stock and refrigerate it, covered, for up to 5 days, or freeze it. Return the stock to a large Dutch oven or 4-quart pot. Add the carrots and cook the soup over medium heat for 10 minutes. Add the celery, fennel, and leeks, and cook for 5 minutes. Add the green beans and raise the heat to medium-high. Cook for 5 minutes, then add the cubed turkey and the zucchini. Continue cooking until the zucchini are tender, about 5 minutes. Season to taste with salt and pepper, and serve hot.

Bone Broth Is Healing to Your Gut

Bone broth is a staple of the GAPS Diet, which is based on the Gut and Psychology Syndrome (GAPS) principles developed by Dr. Natasha Campbell-McBride. It is an excellent food to improve your gut, bone, and joint health.
The GAPS diet is often used to treat children with autism and other disorders rooted in gut dysfunction, but just about anyone with allergies or less than optimal gut health can benefit from it, as it is designed to heal leaky gut.
If your gut is leaky or permeable, partially undigested proteins have the opportunity to pass through your intestine and access your bloodstream and contribute to allergic reactions. This is known as leaky gut syndrome, or LGS.
When your intestinal lining is repeatedly damaged due to reoccurring leaky gut syndrome, damaged cells called microvilli become unable to do their job properly. They become unable to process and utilize the nutrients and enzymes that are vital to proper digestion.
Eventually, digestion is impaired and absorption of nutrients is negatively affected. As more exposure occurs, your body initiates an attack on these foreign invaders. It responds with inflammation, allergic reactions, and other symptoms we relate to a variety of diseases.
The primary food that you focus on eating if you start out on the GAPS diet is bone broth, because not only is it very easily digested, it also contains profound immune-optimizing components. This is why, even if you don’t have gut issues, bone broth is still a wonderful staple food to include in your diet.

Read more: http://articles.mercola.com/sites/articles/archive/2014/11/30/roast-turkey-vegetable-soup.aspx?e_cid=20141130Z1_SNL_art_2&utm_source=snl&utm_medium=email&utm_content=art2&utm_campaign=20141130Z1&et_cid=DM61531&et_rid=746246558

Bone Broth—One of Your Most Healing Diet Staples

• Bone broth contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals
• The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
• Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine
• Making your own bone broth is very cost effective, as you can make use of left over carcass bones that would otherwise be thrown away. And making your own broth is quite easy
•  
• Read more: http://articles.mercola.com/sites/articles/archive/2013/12/16/bone-broth-benefits.aspx?e_cid=20131216Z1_DNL_art_1&utm_source=dnl&utm_medium=email&utm_content=art1&utm_campaign=20131216Z1&et_cid=DM35360&et_rid=369143832