Although bone broth has received a lot of press and attention these days, it has been a culinary and medicinal staple for centuries. Many cultures have, for hundreds of years, focused on bone broth as not only cuisine but also medicine. 

Bone broth contains valuable nutrients:
1. Calcium,phosphorus, magnesium: for healthy bones and joints.
2. Gelatin has anti-inflammatory, anti-aging and anti-tumour effects.
3. Collagen for healthy skin, bones and connective tissue.
4. Silicon and other trace minerals for electrolytes.
5. Joint healing Glucosamine and chondroitin sulphate.
6. Gut healing amino acids: proline, glycine, and glutamine.

Additional Bone Broth Benefits:
Assists in digestion
Helps the liver detoxify
Reduces inflammation
Helps joint and muscle pain
High in minerals
Fights infections
Boosts Immune system
Helps repair and grow bones
Promotes good sleep
Good for hair and nails and skin
Tastes delicious

How to make Bone Broth 

*I must emphasize that the most important aspect of the broth-making process is to make sure you’re getting as high-quality, grass fed organic bones from pastured animals.

Keep in mind that the more gelatinous the broth, the more nourishing it will tend to be. The collagen that leaches out of the bones when slow-cooked is one of the key ingredients that make broth so healing.


4-6 lbs bones from pastured beef, bison, pork, or lamb (You can also make wonderful bone broth from chicken or fish).
A scoop of fat- coconut oil, butter or animal fat for roasting.
2-3 Carrots sliced thick2-3 celery sticks sliced thick1 onion sliced thick 2 Tablespoons apple cider vinegar – essential to leach mineral out of the bones and maximize the mineral content in your broth.
2-3 bay leafs (optional)
1 head of garlic (optional)
Rosemary or thyme or sage  for more flavour (optional)


1. Rinse and clean the bones with water.
2. place bones and cut up celery, onion, carrot and optional spices into a roasting pan and drizzle with animal fat, butter or coconut oil.
3. Roast the bones with the garlic at 400F for 45 minutes to an hour, turning once, until they are well-browned. This ensures a good flavour in your resulting stock.
4. Add the bones and the pan scrapings to the slow cooker along with the garlic and bay leaves. TIP: *egg shells can be added to the broth for more calcium content.
5. Slow cook for 24 hours or longer
6.When the stock is finished simmering, allow to cool, and filter through a fine mesh strainer. Refrigerate until chilled. Once chilled, the stock should set like gelatin, and the fat should rise to the top.
7. Pick off the fat and reserve it for cooking.
8. Scoop out the gelled stock and reheat to serve straight or to use for a recipe in soups or stews. Store extras in the fridge for a week or so, or freeze in freezer bags, mason jars, or ice cube trays.

Serves: 2

• 4 cups chicken broth or beef bone broth
• 2 Tbsp Arrowroot starch
• 1 clove garlic, finely minced (or ¼ tsp garlic powder)
• ½ tsp fresh ginger, finely minced (or a pinch dried ginger)
• 2-3 Tbsp coconut aminos
• 3 eggs
• 2-3 green onions, thinly sliced (for garnish)
• salt and pepper, to taste

1 In a small bowl, whisk together eggs. Set aside.
2 In a medium pot, whisk together broth, arrowroot, garlic, ginger, and coconut aminos. Heat over medium-high heat and bring to a boil. When soup reaches a boil, turn off the heat.
3 Slowly pour the beaten eggs into the soup. Let the soup sit 2-3 minutes for the eggs to finish cooking. (If you need more heat, feel free to put the pot back on a low-heat burner for a few minutes). Garnish with green onions, if desired.

Other ingredients you can add- thinly sliced carrots, celery, bean sprouts, radish etc. Enjoy!

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