Superhuman Medicinal Bone Broth

I’ve been making bone broth the same way for a long, long time. You can check out my OG recipe: HERE, but I was recently inspired by some wildcrafting/ foraging jedis (in particular chef Frank Giglio) to broaden my broth-ingredient repertoire. My kitchen cupboard is already an insane apothecary full of wild herbs, barks, mushroom and adaptogenic powders, dried sea vegetables, and self-foraged goods… and so I really went for it with this broth recipe!

I was a bit skeptical about how it would taste but honestly was just more flavourful, but not in a weird way (like I had semi-expected), despite the much more nutrient dense nature of the broth. I hope this recipe inspires you to get creative with your broth making! The possibilities are endless!

Superhuman Medicinal Bone Broth

INGREDIENTS:

  • 2-3 lbs of organic, grass-fed beef bone-marrow bones (with the marrow still in the bone) - I get mine frozen from my local ethical butcher. 

  • 2 organic carrots (I save the chopped off tops over time and store them in the freezer to use in broths)

  • 1/2 a large organic celery bunch (I save the celery hearts / bottoms and store them in the freezer to use in broths)

  • handful of organic parsley (I save the parsley stems and store them in the freezer to use in broths)

  • a big knob of organic fresh ginger

  • 1 large clove of organic fresh garlic

  • 1 tbsp wild pau d’arco bark

  • 1 tsp of wild stinging nettle (dried)

  • 1 tsp of organic raspberry leaf (dried)

  • 1 tsp of organic milk thistle (dried)

  • a few large pieces of organic dried nori (or your preferred sea vegetable)

  • a chunk of wildcrafted chaga mushroom (see how I foraged mine HERE)

  • a big pinch of sea salt

  • a splash of organic apple cider vinegar or the juice of 1/2 a lime or lemon

 Hot tip: instead of using whole carrots and celery, opt to save the bits you don’t eat (store in the freezer)…. zero waste!

Hot tip: instead of using whole carrots and celery, opt to save the bits you don’t eat (store in the freezer)…. zero waste!


INSTRUCTIONS:

  1. Fill a blender halfway with spring (or filtered water), add in ginger and garlic and blend until they're completely broken down

  2. Add the ginger/ garlic water to your slow cooker, and then continue to fill your slow cooker halfway with more spring water

  3. Add your preferred source of acid (apple cider vinegar or lemon or lime juice)

  4. Add in the bones, and rest of the ingredients

  5. Fill the rest up with water until the slow cooker is full

  6. Simmer on LOW for 48 hours (I like to keep it oh HIGH for the first 12 hours to get the boil going, but not required)

  7. After 48 hours (sometimes I leave it for 60 hours) strain the liquid (discarding all the solids), and store the liquid in a glass mason jar in the fridge for up to a week. 

 Once the broth is done simmering, strain all the contents and store in the fridge (in glass jars) for up to a week!

Once the broth is done simmering, strain all the contents and store in the fridge (in glass jars) for up to a week!

HOT TIPS:

1- Do not overfill with water or the broth will simmer over the side of the slow cooker and cause a #hotmess

2- After about 24 hours, your broth will have evaporated a decent amount of liquid; refill the pot with more water.

3- You can also freeze broth cubes to extend the life of the broth, and keep it frozen. Pop broth cubes in smoothies, soups, etc; or store them in larger containers in the freezer to defrost and consume at a later date. *If you store broth in glass in the freezer make sure you completely cool the broth first or the glass jar will crack under temp change. Also, make sure your glassware is freezer-friendly; I’ve had many jars crack even when storing already cooled broth*

4- Your broth should be extremely fatty. Once cooled, you should notice a thick layer of fat on the top, which is a sign you really made a successful broth. that fat is extremely nutrient dense and should not be discarded! The broth itself should be opaque, golden, and full of vitamins and minerals.

5- Sourcing high-quality organic bones is absolutely imperative when making your own bone broth. Bones store not only minerals, but also heavy metals, so if an animal has led an unnatural lifestyle, not only will the broth lack nutritional value, but it could even be quite dangerous. On a metaphysical level, I genuinely believe we also store energy in our bones, and apart from not wanting to support unethical farming, your broth would contain the energy of a sad, tortured life. Opt for the highest quality bones (they will still be incredibly cheap) and don't be afraid to ASK QUESTIONS to your butcher. If you're unsure: ask. And if you're sure: dig a little deeper.

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If you don't have access to reliable bones, I'd opt not to drink homemade broth, and would invest in a REPUTABLE powder, like this one:

In-Joy!

- Cam