Healing Bone Broth Elixir: Nourishment from Root to Soul

When my gut was at its most fragile, bone broth became the anchor that helped me rebuild from the inside out. Slowly simmered bones, herbs, roots, and mushrooms worked like a balm—sealing and soothing my gut lining, replenishing minerals, and calming inflammation.

This isn’t just a broth—it’s a healing elixir. The kind you sip warm to restore your body, or pour into grains and stews to turn everyday meals into medicine. As a chef, I’ve learned that the deeper the foundation, the more powerful the food. Cooking rice or quinoa in this broth doesn’t just add flavor—it infuses every bite with nourishment, depth, and life.

The Healing Base

Always seek grass-finished, pasture-raised, and organic when possible. The integrity of the bones shapes the integrity of the broth.

Core Ingredients:

• 4–5 lbs bones total (a powerful mix of chicken + beef)
  • Chicken: feet (for collagen), wings, and backs
  • Beef: marrow bones, knuckles, oxtail, short rib bones (with some meat attached—helps balance histamine release)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 tbsp raw apple cider vinegar (to extract minerals from the bones)
• 2 bay leaves
• 1 tbsp mineral-rich sea salt (adjust at the end)
• 10–12 whole peppercorns
• Filtered water (enough to cover by 3 inches)

Medicinal Layers

(Choose a few or add them all for maximum potency)

• Medicinal mushrooms: 1 cup mixed (shiitake, reishi, maitake, or lion’s mane) – immune + gut supportive, earthy depth
• Dandelion root: 1 tbsp – supports detox + liver flow
• Marshmallow root: 1 tbsp – coats and soothes gut lining
• Raspberry leaf: 1 tbsp – mineral-rich and balancing
• Star anise: 2 pods – digestive harmony
• Whole cloves: 3–4 – anti-microbial, warming

Instructions:

1. Roast the beef bones at 400°F (200°C) for 25–30 minutes until golden (builds depth).
2. Place roasted beef bones and raw chicken bones in a large stockpot. Add vegetables, garlic, vinegar, and water.
3. Bring to a boil, then lower to the gentlest simmer. Skim foam for the first 20 minutes.
4. Add bay leaves, peppercorns, and your chosen medicinal add-ons.
5. Simmer:
   • Chicken bones: 12–18 hours
   • Beef bones: 24–48 hours
     (Or combine at 24 hours for a layered, balanced broth.)
6. Strain and store in glass jars. Keeps 5 days in the fridge or freeze for 3+ months