Join Jawaher’s: Gut healing Bone broth 🦴

What you'll need:

• 1kg large bones marrows or meat on the bone - whatever you want this is your pot

• 5 large carrots roughly chopped (skin on)

• 1-2 large yellow onion roughly chopped (skin on)

• 5-6 stalks of celery roughly chopped

• 1-2 heads of garlic cut in half (skin on)

• 1 medium sized ginger roughly chopped (skin on)

• 2 tbsps dried shiitake mushrooms

• Handful bunch of parsley roughly chopped

• 2L Water

Spices:

• 3 bay leaves

• 1/4 cup peppercorns

• 3 star anise

• 1 tsp cardamom pods

• 1/4 tsp fennel seeds

• 1/4 tsp whole cloves

• 2 cinnamon sticks

• 2 table spoons of apple cider vinegar (optional)

• 1 tsp pink Himalayan salt (you can adjust your salt preference according to you taste)

Instructions:

• Place everything in a large pot - spices, bones, vegetables basically everything!

• Pour room temperature water until everything is well covered

• Cover the pot

• Turn on the heat and bring to a simmer

• Leave to simmer for 2-6 hours

Once your broth is ready strain and it’s ready to use for your soups, ramens, rice and anything you want!

Storage:

• Cool completely then store in clean mason jars and place in fridge (good up to 4 days in the fridge)

• Put in your freezing tray and freeze (good up to 6 months - if we’ll stored) perfectly fine to reheat from the freezer!

Blanching:

This is also an optional step to get a cleaner and better tasting broth

• Place the bones and meat on bones you’re using in a pot with cold water and cover and let them simmer for 10-15 minutes.

• Drain rinse and now ready to make your stock.

Blanching is to remove any impurities, coagulated protein and blood left over

If you’re bone are fairly clean (like the bone marrow  bones I’ve used then you can totally skip this step)

Worried about the nutrients lost?

Not a lot is lost you’re just getting rid of the stuff you don’t really need

Browning:

This adds so much depth and flavor to your stock but is totally optional.

Brown the meat and onions in the pot (browning your vegetable is optional)

Just until brown until slightly golden

Then proceed by adding your water and simmer until ready

Tip: always blanch before browning!

And enjoy!

Your Health Coach Jawaher