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Bone Broth Recipe

A mineral-rich and inexpensive addition to your culinary toolkit!

Bone broth is an excellent source of collagen, calcium, magnesium and phosphorus, thus making it a magical potion for hair, skin and nails, joints and bones, and connective tissue throughout your body.

From a TCM perspective, our bones store our ‘essence’. It can be thought of as our DNA. Except essence, has the capability of growing or depleting through life occurrences and chosen lifestyles. Think of being well-hydrated as having great essence, because on the flip side, when you are dehydrated, it shows through your skin, hair and nails. Right down to a headache. But when you (literally) fill your cup up with hydrating fluids, your body quickly returns to a more balanced state. So here we are, utilizing animal bone marrow to nourish our own bone marrow. (Yes, this is not vegan friendly. Stay tuned for the post!).

Bone broth not only benefits our bones, it is also a great source of/for:

  • Gelatin and chondroitin sulfate for joints and cartilage to decrease joint pain as well as for digestive issues as gelatin helps to restore the digestive system

  • Immune boosting from stem cells that increase the reproduction of white blood cells thus helping fight off pathogens

  • Calcium, phosphorus, magnesium, silicon, sulfur to build stronger bones; the longer the bones are cooked, the more minerals are leached out from the bones

  • Preventing anemia and building blood, especially during menstrual cycles. Not only are you benefiting from the minerals but preventatively, bone broth builds the blood prior to blood loss

  • Osteocalcin and fats for healthy brain function and disease and nerve function

  • Collagen production for weak nails, thinning hair, cellulite, wrinkles and connective tissue

Bone broth can be made from the bones of beef, bison, lamb, poultry, or fish. Vegetables and spices are often added both for flavour and added nutrients.


  • 2 lbs of bones of choice

  • 2 litres of filtered water

  • 2 TBSP apple cider vinegar

  • 1 onion, chopped into quarters

  • 4-6 cloves of garlic, roughly opened

  • 2-3 carrots, chopped into thirds

  • 2-3 stalks of celery, chopped into thirds • 1 TSP peppercorns

  • 1 TBSP salt

  • Herbs and spices optional


  • Place all ingredients in a large pot

  • Bring to a boil

  • Cover and simmer on low

  • Once time has completed, strain, cool and store in glass jars

Notes: Chicken bones will need to simmer for 24 hours and beef bones will need 36-72 hours. Periodically stir. Skim and discard off any film foam that collects on top. Will keep in the fridge for up to 1 week; freeze for up to 3 months. These ingredients (except for miso paste) can all go into a slow cooker. Once the broth is ready, add miso paste just before serving.


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