The importance of bone broths to assist in healing has been known and used for centuries worldwide. I have taken the basic recipe and added certain ingredients to increase the antiviral and antibacterial properties for optimum immune balancing. 

When a patient is too ill to eat solid food, the drinking of this broth is a supreme immune elixir. I shall also write a broth for vegetarians. When making bone broth, use only organic or grass-fed, antibiotic-free bones and meat. You will need to buy the ingredients from the butcher; if making a chicken bone broth, you will need a whole organic chicken plus chicken feet and an extra chicken back if possible. If making a beef broth, ask the butcher what bones he suggests, and add 2 to 3 smallish marrow bones cut lengthwise down the middle to expose the marrow. 

The bone broth can be stored in the fridge for 4 days. You can use it as a stock for cooking all the other foods like cooking rice in stock and adding to stews and gravies, You can freeze it for when illness strikes. This kind of broth is useful for all ailments, stomach, lung, sinus and even skin problems.

 

Beef Bone Broth Recipe

 

Get all the bones from the butcher. Add some bones that still have small amounts of flesh on them. Don't forget the 2 to 3 marrow bones. Roast the bones in the oven. Once roasted put the bones in a large saucepan with plenty of water. Once boiled, keep saucepan sealed and turn heat to the lowest setting. If you need to use a heat pad under the saucepan to keep it at a very low simmer, do so. Leave it cooking for at least 8 hours. Alternatively, you can use a pressure cooker. 

Now we add the other ingredients. It doesn't need to be finely chopped, just chopped sufficiently to get the most from it. 

Ingredients: 

  • 2 brown onions
  • 4-inch piece fresh ginger (sliced)
  • 4-inch piece fresh turmeric (sliced)
  • 1 whole garlic bulb (peeled)
  • 1 fresh chili (optional)
  • 10 whole black peppercorns
  • Organic sea salt or pink salt (to taste)
  • 3 stalks of celery with leaves
  • 2 bay leaves
  • 2 carrots
  • 1 large turnip
  • 1 large swede or rutabaga 
  • 1 parsnip
  • Handful parsley stalks

Add all ingredients to the bone broth and cook on low for another 4 hours, or in a pressure cooker. 

Strain out all ingredients and discard, keeping only the broth.

Cook on really low heat for 2 hours. Add parsley and basil leaves just before

Allow to stand for 20 minutes after cooking. 9. Then serve. I de-bone the chicken the next day, but for the first serving I just pull some chicken off the bone.

 

Vegetable Broth Recipe

 

If making on stove top the broth will require 3-4 hours of slow cooking, or you can use a pressure cooker. 

Ingredients: 

  • 3 brown onions 
  • chopped 1 whole garlic bulb (roughly peel off outer layers of skin)
  • 4-inch piece fresh turmeric, washed and sliced
  • 4-inch piece fresh ginger, washed and sliced
  • Lemon rind (optional)
  • A couple of sprigs of rosemary
  • Handful parsley stalks
  • 2 bay leaves
  • 1 tbsp ghee or coconut oil
  • 1 organic vegetable stock cube
  • 3 stalks celery with leaves, chopped
  • 1 leak, roughly chopped
  • 1-2 cups of medicinal mushrooms (shitake, reishi and field)
  • 2 swede or rutabaga,
  • chopped 2 turnips, roughly chopped
  • 1 beetroot, peeled and roughly chopped
  • 2 parsnips, roughly chopped
  • Organic seaweed (3 tbsp Ocean Superfood Kelp or 3-4 sheets crumbled nori)
  • Handful fresh sage leaves
  • Fresh marjoram is good if you have it
  • Handful fresh thyme
  • 10 black peppercorns
  • Organic salt to taste
  • Fresh coriander/ cilantro (stalks and leaves)
  • Cabbage leaves, broccoli stalks, spinach and kale (as much as you want)

Put all ingredients in a large pot with lid and bring to boil. Turn down to a simmer. After required cooking time, strain out all ingredients. Taste broth and add more salt to taste). 

Always use organic vegetables or herbs where available, or locally grown.

 

Chicken Bone Broth Recipe

 

Put the whole chicken, chicken feet, extra wings, and backs into a large saucepan with plenty of water. Seal with a lid. Bring to boil. Turn to the lowest setting to keep it at a very slow simmer. Use a heat pad under pot if necessary. Cook for up to 8 hours. Alternatively, you can use a pressure cooker. 

Now add the extra ingredients. 

Ingredients:

  • 2 brown onions
  • 4-inch piece fresh ginger (sliced)
  • 4-inch piece fresh turmeric (sliced)
  • 1 whole garlic bulb (peeled)
  • 1 fresh chilli (optional)
  • 10 whole black peppercorns
  • Sea salt or pink salt (to taste)
  • 3 stalks celery with leaves
  • 2 bay leaves
  • 2 carrots
  • 1 large turnip
  • 1 large swede or rutabaga
  • 1 parsnip
  • Handful parsley stalks

Add all to the bone broth. As you are not going to eat the vegetables they can be roughly chopped. Cook on low for another 3-4 hours or 2 hours in a pressure cooker. 

Strain all ingredients out, retaining the broth.

 

Chicken Soup Recipe

 

I want to share this one recipe for chicken soup as it is a great meal - but more importantly its healing ability is vast no matter what ails you. The bone broths and vegetable broth are great when the patient is too ill to eat, or as a tonic. Of course, the broths are great to use in recipes like this one. 

Use a whole organic chicken. Wash the organic chicken inside and out, then dry it with paper towels. 

Get a large pot, add some ghee or olive oil and heat it up. Place the chicken in the pot, let it brown a little on one side, then turn it over to brown the other side. 

Ingredients:

  • 1 whole organic chicken
  • 2 brown onions, peeled and chopped
  • 1 medium leek, washed and chopped
  • 8 cloves of garlic, peeled and minced
  • 4-inch piece fresh turmeric, peeled and grated
  • 4-inch piece fresh ginger, peeled and grated
  • 3 medium sized swedes or rutabaga, washed and chopped
  • 2 medium sized turnips, washed and cubed
  • 3 parsnips, washed and cubed
  • 5 carrots, washed and cubed
  • 5 celery stalks with leaves, finely chopped
  • 2 bay leaves
  • 1 litre chicken stock
  • 1 organic vegetable stock cube
  • Organic sea salt or pink salt (to taste)
  • ground black pepper
  • 1 cup broken basil leaves
  • 1 cup parsley (for garnish)

Method: 

After browning the chicken, we add the other ingredients. Turn down the heat. Cook the onions for about 4 minutes. Add in the ginger, turmeric and celery and cook for another few minutes. If you have some previously made chicken bone broth, add a litre of that to the pot. You can buy bone broth or just use a packet of organic chicken stock. Crush up vegetable cube in boiling water and add to the pot with an extra glass of water. Add bay leaves, garlic, swedes or rutabaga, turnips, leek, carrots and parsnip to the pot. Make sure you have a good amount of liquid. Add salt and pepper. You can add some cut up rosemary leaves and some fresh thyme - pull the leaves from the sticks. Bring it all to the boil, give it a stir, put the lid on and turn to really low heat - use a heat pad if you need to.