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Bone Broth Recipe

meat-vegetables

I have had way too many people share with me their battles with leaky gut. Leaky gut lets undigested foods, yeast, bacteria, and toxins pass through your intestines and into your bloodstream, disrupting proper digestion and absorption of nutrients.

Many health issues originate from the gut and it is imperative to keep your core healthy and cleansed. I am so excited about my bone broth because it is the perfect healer and sealer of the gut! The gelatin in the broth patches up holes in the gut lining, aiding in healthy digestion and preventing food and bacteria from leaking.

I start my day with a warm bone broth, but also end my day with a hearty cup because its glycine generates a calming sensation and helps me get a refreshing sleep.

I’m sharing my bone broth recipe with you because I deeply believe in its power. This recipe calls for grass-fed beef, however you may also use grass-fed organic chicken or pork. Experiment with the flavors to create the broth you will be most likely to use!

Basic Bone Broth

Makes enough for a week 

Ingredients:

3-4 pounds beef marrow

2 pounds meaty bones (like short rib)

½ cup Bragg’s Apple Cider Vinegar

4 quarts filtered water

3 celery stalks, chopped

3 large carrots, chopped

3 onions, quartered

1 bunch fresh parsley

Sea salt

Directions:

Place meat in a large stock pot, add water and vinegar. Allow to sit for minimum of 1 hour to allow the vinegar to leach the minerals out of the bones. Bones should be fully covered, you can add additional water if needed.

After 1 hour, add the carrot, onion, celery and bring to a boil. You will occasionally need to skim the scum from the top of the stock pot and discard.

Once boiled and skimmed, reduce the heat to a simmer, cover the pot, and cook for minimum of 24 hours, no more than 72 hours. During the last 20 minutes or so of cooking, add parsley for additional flavor and minerals.

Carefully strain the broth into a glass storage container, making sure all marrow is knocked out of the marrow bones and into the broth. Add salt as needed.

Enjoy broth warm, I like to drink out of a coffee mug. You can keep in fridge up to 7 days or freeze for later.

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