| 13 | 550 | 934 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h 10 min | 8 h | 16 |
| 1 3/4 kg | Bone marrow, beef (grass fed) |
| 2 large | Red onion (cut in half, unpeeled, remove only loose, outer skin removed) |
| 5 large | Carrots (cut in half) |
| 8 large stalk(s) | Celery (cut in half, heads in tact) |
| 3 bulb | Garlic (cut in half, unpeeled, remove only loose, outer skin removed) |
| 5 sprig | Rosemary, fresh |
| 1 bunch | Thyme, fresh |
| 1 piece, 1-inch | Ginger root (unpeeled, cut in half) |
| 1 piece, 1-inch | Turmeric root (unpeeled, cut in half) |
| 1 tbsp | Peppercorn (Whole) |
| 1 tbsp | Himalayan sea salt (fresh ground) |
| 2 tbsp | Apple cider vinegar (w/ the mother (I like Braggs)) |
| 3 2/3 kg | Water, filtered (cold) |
PLACE THE BONES INTO YOUR SLOW COOKER OR A 5 GALLON STOCK POT. POUR THE COLD WATER OVER THE BONES, ADD THE VINEGAR AND LET IT SOAK FOR 1 HOUR. COLD WATER IS NECESSARY BECAUSE IT HELPS THE VINEGAR PENETRATE AND EXTRACT CALCIUM FROM THE BONES. THE VINEGAR IS A MILDLY ACIDIC. IT WEAKENS THE CALCIUM IN THE BONES AND MAKES THE NUTRIENTS IN THEM MORE READILY AVAILABLE.
ADD ALL OF YOUR VEGETABLES, EXCEPT THE GARLIC & TENDER HERBS TO THE POT. ADD SPICES, SALT, PEPPER & HARDY HERBS LIKE ROSEMARY & THYME. RESERVE THE GARLIC & SOFT HERBS FOR THE LAST 30 MINUTES OF COOKING.
IF USING A STOCK POT, ALLOW THE BROTH TO COME TO A VIGOROUS BOIL, THEN REDUCE THE HEAT TO A SIMMER. SKIM THE FOAM/IMPURITIES FROM THE SURFACE OF THE BROTH EVERY 20-30 MINUTES FOR THE FIRST 2 HOURS AND DISCARD.
IF USING A SLOW COOKER, TURN THE POT ON LOW AND LEAVE ON FOR AT LEAST 8 HOURS. SKIM THE FOAM/IMPURITIES FROM THE SURFACE OF THE BROTH AS IT COLLECTS AND DISCARD.
ADD THE GARLIC AND TENDER HERBS DURING THE LAST 30 MINUTES OF COOKING.
REMOVE THE BROTH FROM THE HEAT AND ALLOW IT TO COOL SLIGHTLY. USE A FINE MESH STRAINER TO REMOVE BONES AND VEGETABLES FROM THE BROTH.
AFTER THE BROTH COOLS COMPLETELY. STRAIN IT ONCE MORE INTO A 1 GALLON SIZED GLASS CONTAINER FOR STORAGE.
*SIP IT AS A WARM DRINK
*COOK VEGETABLES IN IT FOR A BOOST IN FLAVOR & NUTRIENTS
*USE IT ANY PLACE THAT CALLS FOR BROTH
EQUIPMENT & SUPPLIES
How to Use:
Benefits for All Protocols:
Warnings:
"Any nutritional information obtained in this here is for informational purposes only, not meant to diagnose or treat any medical condition."
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| Meat | 1.5 |
| Vegetables | 1.4 |
