Your Health & Beauty Secret: Bone Broth

Updated: Nov 9



Ever wonder why some people just don't seem to age?


I discovered this secret a few years back from one of my favorite authors, Louise Hay, who at 90 was still full of energy and vitality, and not to mention, had amazing skin! Since then, I've been a huge fan of bone broth, and try to make it whenever I have time or am feeling like my body needs some nurturing.


As you'll come to find out, there are so many benefits to consuming bone broth, but just to name a few:


- Promotes healthier hair, nails and skin

- It's antiaging, and boosts collagen and elastin

- Provides arthritis and joint pain relief

- Prevents the formation of tumors

- Protects cells

- Lowers blood sugar and alleviates diabetes symptoms

- Can improve sleep

- Helps regulate bleeding from heavy menstruation, nosebleeds, etc.

- Helps normalize stomach acid and strengthens the intestinal wall

- Improves hydration

- Strengthens bones and teeth

- Boosts the immune system


So what are you waiting for?


If you haven’t tried it already, I encourage you to give it a go.


The miraculous properties of bone broth are truly endless. It’s a nourishing elixir for longevity, health and beauty on so many levels.


I love drinking and cooking with bone broth, especially during the fall and winter. It prevent colds and flu’s, cares for your skin and digestive system and gives your body a little extra TLC when the temperatures drop.


Although it takes some effort, the results are truly spectacular, particularly if you have auto-immune, joint or digestive issues, or are anemic.


Here’s the recipe I use, adapted from “The Bone Broth Secret” by Louise Hay and Heather Dane:

- Procure 1-1.5 kg (approximately 3lbs.) of good-quality animal bones - I like to use beef marrow bones - from your local butcher. If you’re feeling daring, you can even buy chicken’s feet or a split pig’s trotter which will add an extra shot of collagen, important for plumping skin and keeping joints well lubricated.

- Preheat your oven to 220° C (425°F). If you decide to use a pig’s trotter you can first parboil the trotter (bring a pot of water to a boil, add trotter and allow to boil for 20 minutes. Once boiled drain and discard the water).

- Place bones and trotter on a cooking tray and roast in the oven for 45-60 minutes. This helps to draw the nutrients out. In the meantime, you can rinse the chicken feet.

- Once cooled slightly, place bones, trotter and chicken’s feet into a cooking pot and cover with water. Add one tablespoon of apple cider vinegar and allow to sit for another 30-40 minutes (the acid helps draw out the minerals, collagen and other nutritional properties from the bones).

- You can then add vegetables like carrots, garlic, celery, onions, or herbs (bay leaf, ginger, thyme, rosemary, star anise etc.) and 2 tablespoons of salt to the water if you’d like to add flavor.

- The ingredients can then be cooked in a slow cooker, pressure cooker or stovetop.

- If you have a pressure cooker, you can cook the bone broth on low pressure for 4 hours. In the slow cooker, set to low and cook for 24-48 hours. For cooking on the stove, cover the pot, and bring the water to a boil. Simmer on the lowest heat setting for a minimum of 8 hours or for as long as 36 hours. If the water level gets low, you can add more water to the pot to keep the bones covered.

- After cooking, allow to cool, pull out big bones with tongs and then strain with a colander to separate broth from solids. Put broth in a glass bowl/container and allow to cool at room temperature and then place in the fridge. A layer of fat will form on the top once totally cooled. You can scrape off the fat and discard it or conserve it and use it for cooking.

- You can keep the bones and reuse them another 1-2 times, though the broth will become lighter each time.

- Use the broth in the same way you would cooking water, for example, when making rice (use half broth, half filtered water), as a base for soups or stews, to cook vegetables in, or to just re-heat and sip from a mug.

- You can also freeze the broth for later use. Pour the broth into glass jars until about 2/3 full, store in fridge for 24 hours first and then place in the freezer. You can even pour the broth into an ice cube tray and then use like a broth cube as needed.


Preparing this life-sustaining remedy is a beautiful way nurture and heal your body, so if you’re feeling inspired, go for it!


Leave a comment and let me know how it goes for you!


To your health,


Teressa @joyfulheartacupuncture













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