Bone Broth Recipe and Health Benefits

Mineral and nutrient dense bone broth is comprised of nose to tail animal bones, which boil for several hours (8-24) in order to create a rich, thick broth that has many medicinal capacities. It nourishes the digestive system, detoxification mechanisms of the body, fills the stomach without weight gain, heals the gut, and is an anti-inflammatory. Quite simply, the bones and ligaments within the broth provide us with unbelievable vitamins, minerals and nutrients such as glycine, proline, glutamine, collagen, magnesium, calcium, phosphorus, silicon, sulfur, chondroitin, glucosamine, and a variety of trace minerals that couldn’t be found in such a way elsewhere.

Bone broth contains these valuable minerals in a form your body can easily absorb and use. All bone broths — beef, chicken, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. That’s because bone broths are nutrient-dense, easy to digest, rich in flavor and they boost healing. The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion

Bone broth fights inflammation, courtesy of anti-inflammatory amino acids such as arginine. It also inhibits infection caused by cold and flu viruses.

Recipe inspired by Sharon Brown’s book - “Healing Bone Broth Recipes

  • 4 lbs of knuckle bones, mixed bones, and marrow bones
  • 1/2 c apple cider vinegar
  • 1 onion
  • 3 carrots
  • 3 celery stalks
  • garlic
  • sprigs of thyme, rosemary
  • 1 tsp dried peppercorns
  • sea salt
  • 1 bunch parsley

Preheat oven to 350 degrees. Place all the bones on a roasting pan, drizzle with olive oil, and roast until brown. When well browned, add to a large stockpot along with the juices from the pan.

Place the bones in a slow cooker, cover with water. Meanwhile toss the veg in a drizzle of oil and roast until lightly brown.

Combine the roasted veg with bones in slow cooker. Add apple cider vinegar and additional water if necessary.

Set on low and leave for 12-24 hours.

Strain well and enjoy!