BY SANDRA GUY

Let’s admit it. Bone broth sounds fairly unappealing on its face.

It’s made from animal parts such as bones, bone marrow, feet, joint cartilage, knuckles, skin, ligaments, and tendons that are boiled in water and simmered on low heat for up to 48 to 72 hours.

The bones break down after a long process in which they’re simmered in vinegar or lemon juice.

But the result — important vitamins, minerals and amino acids — comprise three crucial parts of a healthy, balanced diet.

That’s the point of the Academy of Nutrition and Dietetics’ campaign for National Nutrition Month each March.

It’s still the New Year, so make this month your nutrition resolution time. 

Start by saving money. You can buy plant-based protein instead of meat — boosting your wallet and your health. Peas, lentils and dried beans are inexpensive and can be made in big batches and frozen for later use. They’re perfect for stirring into a big pot of bone broth.

Remember that bone broth contains rich vitamins like silicon, calcium, magnesium and phosphorous, as well as composites like glycine, glutamine and collagen.

You can get creative by adding ginger, garlic or turmeric to your broth.

And remember that you can source from pork and fish, too. Stock made from fish bones can serve as a base for soups and curries, and provides a strong source of iodine. Fish bone broth should be boiled over a stovetop.

Why not cook cauliflower rice in your broth, or marinate chicken in it or add the broth to poached eggs or to a hearty stew?

The variations are limited only by your imagination, and you’ll benefit from the extra fiber, folate and vitamins C, K and B.