Gut Healing Bone Broth

Bone broth has become a sacred part of my morning ritual—a moment of deep nourishment that I deeply look forward to. Beyond its incredible benefits for my skin, joints, and gut, it’s a practice rooted in gratitude and sustainability. I find so much joy in gathering food scraps—carrot tops, onion peels, herbs—and transforming them into something healing and life-giving.

As the colder months wrap around us, there’s something so grounding about sipping on a warm, soothing mug of broth. It reminds me to slow down and honor the cycles of nature.

Here’s what you’ll need:

– 2 cups organic celery heads, chopped (or one head of celery)
– 1 cup organic carrot tops, rinsed (or 3 medium carrots)
– 1 large piece organic ginger
– 1 large organic garlic bulb
– 1 heaping bunch of leafy green scraps (e.g., kale stems, spinach ends)
– 1 whole organic pasture raised chicken or organic chicken bones (or chicken bones)
– 1 bunch organic parsley or herbs of your choice like basis, thyme, sage etc
– 2 whole cloves
– 1/4 cup dandelion root or greens
– 8-10 cups filtered water depending on your pot size

Step-by-step:

1. In a large stockpot, add the chicken or chicken bones, celery, carrot tops, ginger, garlic, leafy greens, parsley, and cloves.
2. Pour in 8-10 cups of filtered water, ensuring all ingredients are fully submerged.
3. Bring the pot to a gentle boil over medium-high heat. Reduce the heat to low, cover, and let it simmer for at least 12 hours. Check occasionally to skim off any foam or impurities that rise to the top.
4. After simmering for 12 hours, remove the pot from the heat and allow it to cool slightly. Strain the broth through a fine-mesh sieve or cheesecloth into a large container, discarding the solids.
5. Place the strained broth in the refrigerator and let it chill for 12-24 hours. During this time, the broth will develop a rich, gelatin-like consistency, indicating its nutrient density.