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Alkalizing Mineral Broth

January 09, 2016

Bone Broth

Author: Lily Mazzarella
With or without bones, this broth is full of soluble nutrients, easily absorbed by the gut and ready to be lapped up by your cells.  Benefits from regular consumption include: improved hydration and electrolyte balance; decreased hunger and cravings; increased energy; GI tract healing; stronger nails and hair (good for the bones, too!); enhanced immunity; enhanced elimination and detox; accelerated healing from surgery; and less fragile and better hydrated skin.

Ingredients

Leafy:

1 small bunch spinach
1 small bunch flat parsley
1 small bunch cilantro (optional)
1 small bunch Swiss chard or kale
4 stalks celery with tops

Here in Sonoma County, the nettles are coming out! Toss in 1 handful nettles, if you have them growing near you! Harvest wearing thick gloves.

Rooty:

½ onion
½ celery root (aka, celeriac)
1 medium-sized carrot

Herby:

½ inch knob of ginger, peeled & roughly chopped
1-2 pieces of Kombu or other seaweed

Optional:

1 clove garlic
½ of 1 clove
1 bay leaf
Himalayan pink salt or high quality sea salt
Freshly ground pepper

 Directions

Wash & roughly chop all ingredients. Don’t worry about peeling them. Combine in the largest pot you have (a stockpot is a great investment, if you don’t already have one!). Cover with filtered water & bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours. Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars. Refrigerate 1-2 quarts & freeze the rest. Broth can be drunk freely, at any temperature, & used as a base for Protein-rich Emerald Soup.

If you are using bones: In a large stockpot combine water and bones, and 2 tbsp of apple cider vinegar. Cook for 2-12 hours (or overnight in a crockpot). You may need to simmer this on a very low temperature to avoid evaporation, and add water as you go along to maintain original level. When the bones have cooked for as long as is conveniently possible for you (2 hours is the minimum, a day is the max), proceed with the vegetable portion of the broth: Wash & roughly chop all ingredients. Don’t worry about peeling them. If your stockpot is crowded, remove bones and add vegetables. Otherwise, just toss them in. This will cool the broth, so bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours. Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars. Refrigerate 1-2 quarts & freeze the rest.




★ Customer Reviews

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316 reviews
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Yes, this dries up poison oak.

I tried it after the rash did not go away for 2 weeks. It rapidly retreated, and gone.

LOVE!

Tried the lavender moisture cream this morning and it went on so beautifully, easy and almost satin-like. My face feels so nourished, soft it feels so good. Best moisturizer I have applied in a very long time.

Astaxanthin

This is my first time trying this product, and because I am taking it for inflammatory joint pain, I have seen some definite alleviation of my discomfort since I started taking it over a week ago. I am also taking it with Tumeric and Resveratrol (all three formulas twice a day), so I am not sure weather my relief is totally due to the Astaxanthin or the combination of herbs. Still I will continue along this path, since it is very much helping my hips and lower back. I would recommend others give it a try and if needed add the two additional anti-inflammatory combinations. I find it a better alternative to NSAIDs and other meds that cause gastric issues.

NERVE BALM IS AWESOME!!

NERVE BALM IS THE BEST PRODUCT THAT I HAVE FOUND TO WORK ON MY NEUROPATHIC PAIN AND I AM GLAD MY CHIRPRACTOR INTRODUCED TO ME THIS PRODUCT. THANK YOU.

Wonderful class

Isabella is a great teacher and inspires each of us to look at nature and our surroundings to infuse our skin with healing from our own creations. Thank you!