Bone Broth of Champions!

Bone broth!!! This wonderful elixir has been touted as an incredible healer and nutritive food that is easy to digest and fairly easy to make at home.

The most important thing to consider when making bone broth at home is to use the best quality bones you can find. You want to use bones from an animal that has been treated fairly and fed an organic diet, otherwise any toxins that the animal took in could leach into your broth.

Contact me for some reliable local resources in Vancouver and the Sunshine Coast if you're interested!

I like to drink my homemade bone broth with some sea salt, black pepper, turmeric and an egg yolk for breakfast. A bit unorthodox but a really nice, grounding way to start your day and very easy on your digestive system as well. 

Some of the benefits of Bone Broth include:

  • Provides the body with L-Glutamine, a powerful Amino Acid (aka protein) that helps to heal and seal the gut lining
  • Promotes healthy digestion
  • Fights inflammation
  • And as a bonus, it promotes healthy hair and nail growth!

How to Make Homemade Beef Bone Broth

  • 5 lbs Grass-feed Beef Soup Bones (including knuckles and marrow bones)
  • 3 Onions, skinned and quartered
  • 6 Celery stocks roughly chopped
  • 6 medium Carrots roughly chopped
  • Fresh, filtered water
  • 2 Tbsp Cider Vinegar (to help leach minerals from the bones)
  • 2-3 Bay Leafs


  1. Place the bones in a roasting pan.
  2. Roast the bones at 400 ° F for about an hour until the bones are well-browned.
  3. Drain off any fat and add the bones to a big pot along with the vegetables. 
  4. Add filtered water to cover and bring to a boil. Once you’ve brought the water to a boil, add the vinegar and bay leafs.
  5. Turn down the heat and continue to simmer for several hours. I usually simmer mine about 48 hours. Or pop it all into a slow cooker.
  6. Throughout the cooking process, skim off any foam and add water as needed.
  7. When the stock is finished simmering, filter through a fine mesh sieve and bottle in mason jars. The stock should set just like gelatin, and the fat should rise to the top.
  8. Pick off the fat and reserve it for cooking, then scoop out the gelled stock and reheat to serve as soup. 

Recipe based on Nourished Kitchens Beef Stock Recipe