Bone Broth - A Gut Healing Recipe

Save as You Go.
Throughout the week, tuck veggie scraps and bones into a freezer bag or container in your fridge. When it’s full, you’re ready.
If you don’t have any veggie scraps – add two to three carrots, an onion, garlic and half a celery.

Fill the Pot.
Add your bones and scraps to a big stockpot, slow cooker, or pressure cooker. Cover with cold water, leaving a few inches of space at the top.

Add the Good Stuff.
Drop in your ginger, turmeric, lemongrass, and vinegar. Add bay leaves or herbs if you’ve got them lying around.

Simmer or Pressure Cook.

• Traditional: Bring to a boil, then lower to a gentle simmer. Skim any foam. Let it cook low and slow — anywhere from 8 to 24 hours.

• Pressure Cooker: Short on time? Use a pressure cooker and simmer under pressure for 4-6 hours. It speeds up the process without sacrificing depth.
  

Cool & Store.
Let it cool fully before straining. Pour into jars or containers. In the fridge, you’ll know you’ve done it right when it turns gelatinous — that’s the collagen and minerals doing their healing work.

Sip it warm with a pinch of sea salt and a squeeze of lemon.
Drink it first thing in the morning or in the quiet of the evening — like a grounding ritual. It also makes a beautiful base for soups, stews, grains, or to gently sauté greens.