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Since my ankle has been being a b***h, I’ve recently been insistent on getting in my home-made bone broth.

Bone broth is sometimes referred to “liquid gold” because of the host of nutrients and benefits it bestows.

Bone broth benefits include:

• improves joint paint and arthritis
• heals leaky gut and IBS
• improves skin, teeth, hair, and nails
• boosts your immune system

I’m all over it, yo. So, here is what I’ve been doing and I tell you it is dang tasty!

1. Roast bones in oven at 400 degrees with salt and pepper for about 30 min, flipping halfway. This gives the bones some great flavor

 

2. Throw into the crockpot:

• The bones (doy, that’s obvi). Use 3-5 pounds organic bones, with at least two different types of bones…hopefully bones with marrow in them are in the mix
• two carrots without peeling or cutting
• two cloves garlic no peeling
• one crushed eggshell, washed
• one onion, unpeeled, cut into 4 pieces
• two stalks celery, split in half (or the whole damn thing. fuck it, we get crazy!)
• two asparagus stalks as a detoxifier (not necessary)
• hella peppercorn
• pink himalyan sea salt
• one bay leaf
• parsley and oregano and curry powders
• at least 2 tbsp Bragg’s apple cider vinegar (you won’t taste it at all. It’s important to include it because it draws all the good shizzle out of the bones we are cooking!)

• cold water to cover the bones by 1 inch (only 1 inch, because you don’t want too much water in proportion to bones, to ensure your bone broth gels [gelatin is the tell tale sign of a nutrient-rich broth. Ahem. Mine is super gelatin-y!…And the water should be cold, because slow heating helps bring out the flavors)

Note regarding including the onion skins, ends of the carrot, little ends and bits of random veggies, whatever you want to throw in: don’t bother with chopping and peeling, because these pieces are actually super nutritious! They give color and flavor to the broth AND it will all be discarded later anyway. Regarding the eggshell (if you’re like wtf), that’s a good add-in because it’s a great bio-available form of calcium, that is pulled when you’re heating it with vinegar as we are doing in our awesome broth.

3. Cook in crock pot on low for 24 hours, but anywhere between 18-72 hours is fine.

4. Let it cool off so you don’t burn yourself when you strain the broth and discard everything but the broth.

5. Store it in a glass container. Once cooled, chill in fridge and you’ll notice a thick-ass later of accumulated fat on top. Discard it (or use it for cooking later) and keep for a week in your fridge or a few months in the freezer.

Each day with my breakfast, I’ve been scooping out a cup of this gelatinous cup-o-healing, popping it in the microwave for 40 seconds, and drinking it like the sweet elixir it is. I use a lot of pepper when making my broth so when i drink it, it’s this nice, warm, rich, spicy, pepper-y goodness. I give my recipe the thumbs up!

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