Bone Broth: Delicious and Nutritious

There's just something great about eating soup when you can't get warm or you're not feeling well. The BEST thing you can do for a sick kid or cranky husband is to make some chicken noodle soup, no? Is it all in the head or is broth actually magic? Maybe a little bit of both. 

What's Bone Broth?

Boil water with animal bones, vegetables, and a spice or two and you have made yourself some broth or stock. Not only does the resulting liquid have a rich, savory flavor, but also the marrow in the animal bones is highly nutrient dense. 


What kind of nutritional support are you looking for?

Marrow bones contain fats that boost immunity, support brain development, and optimize fertility. Joint and knuckle bones, especially the feet, contain ample amounts of gelatin, which is rich in amino acids, the building blocks of protein. Fish bones, especially the heads, contain iodine, an essential nutrient that must be consumed through food because the body does not make it. I can't promise I'll make fish bone broth though, because as much as I like salmon and tilapia, smelling and drinking fish broth isn't worth it for me. Beef and poultry it is!

The gist:

  • rich in electrolytes like magnesium, sodium and potassium and minerals like calcium and phosphorus
  • contains gelatine and collagen to lubricate and nourish joints and connective tissue
  • amino acids help with muscle repair and strengthen hair and nails
  • helps restore balance to gut bacteria
  • fights infections like the flu and cold
  • reduces inflammation 

Homemade Crock Pot Beef Bone Broth


  • 2 pounds organic grass-fed beef bones (eat the meat, or buy just the bones in the Whole Foods freezer section)
  • 6 large carrots
  • 5 stalks celery
  • 1 large white onion
  • 1/4 cup apple cider vinegar (to draw out the nutrients)
  • 1 tsp savory seasoning
  • 1/4 tsp salt


Preheat the oven to 450. Place the bones on a lined baking sheet and season with salt and savory seasoning. Bake for 40 minutes, flipping half way. Roasting the bones provides more flavor and activates more of the good stuff. Wash and rinse the carrots and celery. I use 365 Everyday Value Fruit and Vegetable Wash. Peel the carrots and remove the tops, chop off the bottom white part of the celery stalks, peel the onion and quarter. Pour 1/4 cup of apple cider vinegar into the crock pot. The vinegar aids in drawing out the nutrients much like roasting. Add the carrots, celery, onion, and bones. Fill the remainder of the crock pot with water. Cook on high for 24-48 hours. Remove the bones. Use an immersion blender to mash the vegetables to a pulp. Place a cheesecloth-lined strainer or a fine mesh strainer over a large bowl or pot and pour in the liquid. Refridgerate and enjoy!

Ready to brew

Ready to brew

24 hours 

24 hours