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Bone Broth. My liquid gold explained.

I love bone broth!
It is one of the most healing and nutrient dense foods.

Bone broth is a labor of love, inexpensive &  it can be stored in your freezer and it has impressive culinary uses!

I suggest making a big batch (I used a pot at 16 litres). You can store what you won’t be using immediately in the freezer. I even put some in ice-cube trays to saute veggies.

Before we get into the “how to” check out the amazing benefits:

  • It is healing for your joints – It is loaded with glycosaminoglycans (GAGs) or you may know it as Glucosamine? and also Chondroitin? Powerful stuff for you knees and weight-bearing joints!
  • The collagen boost in Bone broth will make your nails, skin and hair look youthfull, yes please 😉
  • It heals your gut! It should be part of any gut healing protocol. Full of Gelatin – that helps heal your gut lining.
  • It will help your body detoxify, thanks to the amino acid Glycine.
  • It promotes strong and healthy bones with a high amount of nutrients like Calcium and Magnesium.

Ok , Let’s get started..

500 grams of organic marrow bones
2 whole onions
4 stalks of celery
2-4 cloves of garlic
2 tablespoons of apple cider vinegar (helps maximize the nutrient content)
Slice of Kombu (seaweed)
Fresh Ginger (about half the size of your thumb)
2 Carrots
10-12 litres of filtered water


Peel the garlic and onions. Cut onions into halves. Squash your garlic cloves open. Chop the carrots and celery into chunks.


Places all veggies and bones into pot.


Fill the pot up about 4/5 full with filtered water.


Put the pot on the stove and bring to the boil. Once boiled, let it simmer for 12 to 36 hrs. The longer you leave it on to simmer the more potent and gelatinous your broth will be. Keep checking on it to assure it won’t boiled down to just the veggies and bones.


After the simmer process, the liquid should be fairly thick. Ideally the same texture as olive oil. Using a strainer, strain the broth into a bowl/s.


Once all the broth is in a bowl, place it in the fridge to let them settle overnight.


After the broth has settled, there should be a thick yellow layer of fat sitting on top of the broth. Scrape it off and discard or place into a small jar. The layer of fat (also known as ghee) makes for a great and flavoursome cooking oil. Though I suggest not to keep the ghee for more than 10 days

Voila! You have just made bone broth! Now pat yourself on the back! It’s quite a process but when made with patience and love, you have yourself a delicious batch of broth that can be used for soups, stews, sauteing veggies or even a substitute for your morning coffee.

Good luck making your batch of bone broth at home!


In good health,
Dr. Angela Baklis

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