Homemade Bone Broth

Spring Edition

The best part about this recipe is that it’s highly customizable. I like to switch up the ingredients based on the season and wha my body needs.

Ingredients

1-2 lbs of ORGANIC beef bones (or any organic bones)

4 carrots

3 celery stalks

1 red onion

1 yellow onion

1 spring onion

1 full clove of garlic, bottom chopped off

2 tbsp avocado oil

salt and pepper

Herbs and Spices

4 inch piece of ginger

4 inch piece of turmerc

1 tbsp black peppercorns

3 tbsp of dried nettles (a very mineral rich herb)

5 sprigs of thyme

2 sprigs of rosemary

5 sage leaves

2 bay laurel leaves

1/4 cup total of kombu or dulse (or a combo of both)

a pinch of saffron (has anti-depressant effects)

2 tbsp of fennel seeds (help digestion)

and 1/2 cup of dried mushrooms (I used a variety pack)

128oz of water (aka enough water to cover your bones)

1 tbsp of apple cider vinegar (ACV)

Directions

First, preheat oven to 350 F. Then on a parchment-covered baking sheet add your bones, carrots, celery, onions, and garlic, cover and toss with avocado oil and a pinch of salt and pepper and able for 10-15 minutes while you prepare your herbs and spices.

When using turmeric and ginger, if it’s organic I don’t peel it, I just wash the skin and then chop in half. I also like to give my thyme, rosemary, and sage a rinse.

Once the veggies and bones are done baking, add them to a big stockpot. Then add all of your herbs and spices (your medicinal parts). Cover the contents of the pot with water (so that it is 1-2 inches above everything, add in a tbsp of ACV (which is essential for leaching the nutrients out of the bones). Set the pot on a low/simmering heat, cover it and leave for 8-12 hours. Once it is done, strain it and keep in the refrigerator for a week or freezer for up to 6 months. Enjoy xx