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Try this rich, nutrient-dense bone broth with a hint of Ceylon Cinnamon and Star Anise for fasting and the Keto diet. Ceylon Cinnamon adds a wonderful, ever-so-subtle flavor to the beef and scrubs the taste of Apple Cider Vinegar.

Adding Ceylon Cinnamon and Star Anise also helps get rid of any bacteria and other nasty things in bones. That means we don't have to blanch it, which we feel takes out all the goodness. And we went easy on the Apple Cider Vinegar, with just enough to break down the bone and collagen. It worked extremely well in this ratio. A touch of lemon juice can also help break down the bones like Apple Cider Vinegar and works well with cinnamon to create a richer flavor.

Bone broth has been touted as the latest greatest health food. That is probably an exaggeration. But a little bone broth from time to time is apparently good for bone health (contains calcium, magnesium, and phosphorus), joint health (osteoarthritis), and sleep (due to Glycine). It is good for breaking a fast due to its nutrient density. And because of the fat (gelatin), it is a great addition for people on a Keto diet as it keeps you satiated for a long time. We had half a cup and were not hungry for 24 hours. You can also use bone broth for cooking. Sauté vegetables in it, add it to meats, cook rice or cauliflower with it, and so much more. And scoop up the bone marrow from inside the bone, which is a good source of Vitamin K2 that is apparently good for reducing plaque buildup on teeth.

Prep Time : 1.5 Hours
Cook Times : 24-30 hours
Yield : 6 cups



  1. Preheat your oven to 400°F.

  2. Place the bones in a single layer in a roasting pan and roast for 30 minutes. After 30 minutes, add the carrots, onions, celery, and garlic to the pan and roast for another 30 minutes. Roasting vegetables will infuse your bone broth with more flavor.

  3. Add the roasted bones and vegetables to the slow cooker. There will be some oil and black residue after roasting. Add that to the slow cooker together with the Apple Cider Vinegar, Ceylon Cinnamon stick, bay leaf, star anise, whole peppercorn, and 3 tsp of salt. Finally, add water until the bones are covered, about 8 cups in our case.

  4. Set the slow cooker on low, cover, and cook for 24-30 hours until the broth reaches a brown color.

  5. Remove the bones and vegetables with a spoon and strain the remaining broth with a fine-mesh sieve. You will notice the bone broth is heavy with oil and collagen. This is the good stuff.

  6. Pour it into a bowl and enjoy. Transfer the remaining bone broth into a jar and refrigerate it promptly, where it will last for about 5 days. You can also freeze the balance, and it will apparently last from a few months to a year.

Bone broth resources


Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It is not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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