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5 benefits of bone broth & easy recipe

Bone broth

Cold and flu season has arrived in the Pacific Northwest, and my go to remedy is bone broth. It's not only incredibly simple to make from scratch, it's truly a super food you should incorporate into your diet if you haven't already.

5 benefits from drinking bone broth regularly

1. Supports your immune system

It assists in the growth of good bacteria as well as sooth the digestive system. It also contains collagen/gelatin and the amino acids glutamine, arginine, and proline to support your gut (where seventy percent of your immune system resides.) Drink bone broth at the first sign of cold and flu, after a bout of tummy upset, or during chemo/radiation treatment.

2. Boosts detoxification

Bone broth helps the digestive system and liver get rid of waste /remove toxins from the body. Bone broth contains glycine and potassium which support normal liver detoxification.

3. Helps your metabolism

The amino acids in the bone broth have your metabolism in several ways. First, they build and repair muscle, support bone mineral density, boost your nutrient absorption and synthesis.

4. Protects joints

Bone broth is one of the world's best sources of natural collagen, the protein found in animals - in their skin, cartilage, bones, tendons & ligaments. Collagen is what helps support your cartilage. A component of broth is gelatin which acts like a soft cushion between bones that help them "glide" without friction.

5. Maintain healthy skin

Collagen helps form elastin and other compounds within skin that are responsible for maintaining youthful appearance, tone, and texture. It is also attributed to helping decrease puffiness and various other signs of normal aging.


Bone broth is VERY easy to make and this recipe is courtesy of my friend Heather Clark.


3 pounds of beef bones *(use organic or grass-fed bones from healthy animals)

3 carrots, chopped

3 celery stalks, chopped

1 medium onion, chopped

2 - 3 cloves garlic, peel on and smashed

1 tsp salt (if desired)

1 tsp whole peppercorns

1 tsp thyme

1 bay leaf

1/4 c raw apple cider vinegar (such as Bragg's brand)

NOTE: The vinegar will not affect the taste of the broth at all. It is the required ingredient to pull the minerals from the bones in the broth. Replace chicken carcass with beef bones to make chicken broth.

1. Place all ingredients in a crock pot (mine is 6 quarts).

2. Add filtered water to within 1/2 inch from top.

3. Bring to a boil over high heat; reduce and simmer gently, occasionally skimming the fat that rises to the surface.

4. Simmer for 24 - 48 hours. After about 24 hours, check broth. If it looks rich, turn off and let cool for 30 minutes. Longer cook times can increase the amount of histamines in the broth, so go with 24 hours if this is an issue for you.

5. Discard solids and strain remainder through a colander. Let stock cool to room temperature, pour into glass jars and chill in the refrigerator.

6. Use within a week or freeze up to 3 months.


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