Did you know that bone broth is one of the pillars of the LA Laker's official basketball team diet? It helps the athletes fortify tendons and ligaments along with so many other benefits. It's rich in minerals that support the immune system and is one of my favorite ways to keep my family healthy! If it's good enough for pro ballers, it's definitely good enough for me!!
Chopping up all the vegetables knowing that I will be receiving so many nutrients from drinking this broth is soothing in itself.
I like to use my cast iron le creuset pot (in my fave color...turquoise!) over the stove to make this magical elixir. However, you can also use the slow cooker and it requires almost no hands-on time at all.
The broth can be kept in the refrigerator for a few days and in the freezer for several months. I make a big batch and store my leftovers in the freezer in the OXO larger ice cube tray that you can find in My Favorite Things Shop and as seen below.
Bone broth is pretty old school, but an ideal way for keeping our bones and immune system healthy and strong. The benefits of bone broth are so numerous it is considered a superfood. I actually enjoy drinking mine for breakfast in my favorite mason jar glass with straw.
I learned this recipe from the Culinary Nutrition Expert Program I took at the Academy of Culinary Nutrition. The knowledge that I gained through this program has forever altered the way that I think about the food my family and I consume. Because of this program, my family is living a healthful life and has inspired me to help others to do the same!
- 2 lb chicken or beef bones (optional)
- 12 shiitake mushrooms stems removed and discarded
- 6 large carrots peeled and cut in 1/2-inch pieces
- 4 celery stalks sliced in 1-inch pieces
- 3 leeks sliced
- 2 parsnips peeled and sliced
- 1/2 white onion quartered
- 1 zucchini sliced
- 1 whole garlic bulb cloves separated and peeled
- 2 Tbsp coconut oil
- 1 Tbsp apple cider vinegar
- 2 -inch piece ginger peeled and sliced
- 1 bunch fresh dill
- 1 bunch flat-leaf parsley
- 1 bay leaf
- 2 Tbsp goji berries (optional)
- 1 Tbsp sea salt
- 2 tsp ground turmeric
- 8 cups water
Make It Like So
- If using bones, simmer the bones in a pot of water until scum starts to float to the top, about 10 minutes. Dump the water and clean out the pot. Put the bones back in the pot.
- Add all ingredients, except the water, to a large soup pot or slow cooker. Add enough water to fill the pot (expect to use about 8 cups).
- Cover and bring to a slow and low simmer for 1 to 20 hours if just using vegetables. If using bones, simmer for 2 to 6 hours (up to 24 hours in a slow cooker on low). The soup will get richer and more flavorful the longer you let it simmer. If you are using a slow cooker, you may choose to take some broth out and keep adding more water back in while keeping it on the low setting for 2 days to get every last drop of goodness out of the stock of bones.
- Once the soup is fully cooked, strain the broth from the bones and vegetables.
- You may wish to pick through some of the vegetables to add some back to the soup that you prefer (carrots, celery, onion).
- Add salt to taste and enjoy!