The human body is a magnificent thing. It can withstand immeasurable pain, and heal, and grow and operate on little sustenance. So too, can the human mind. We are attuned to memorizing happier times. No one remembers exactly what the sensation of acute pain or hurt felt like. You remember it as a gruesome experience, but you can never recreate the muscle memory of what you went through – mentally or physically. Therein lies the beauty of your body.

Pain changes you, it changed us. It gives you the kind of will and perspective needed to fight, the gratitude and stillness needed to take the next breath.

There was a time when A had developed hives, rashes, and unexplained urticaria from heat, stress, mood changes. He would break out into itchy, red rashes if he entered a hot car, laughed too hard or had a bout of road rage. I’m doing a poor job of explaining it, but it was a difficult time for him. He was in pain, unable to do the most basic things, and scared to express himself.

We turned to Naturopathy, alternative medicine, and Ayurveda. It helped more than we could imagine. After a lot of trial and errors, we nailed down some of his issues to poor gut health. Antibiotics had killed his immunity, pumped out the bad bacteria and took the good ones with it. His gut lining was unable to protect him from everyday toxins and his body became prone to irritation and allergies. I discovered the magic of Medi Honey and bone broth at this time.

Bone broth really worked wonders, it’s a magic elixir that helps boost your immune system, improves gut health and reinforces bone density, PH levels, and cell rejuvenation. I can’t stress enough on just how much it helped. So every now and then, you’ll see me making a good hearty stock and serving it in mugfuls to my family.

Bone broth is also misunderstood as a foul, bland, unappetizing stock. It’s not. If you follow the steps I’ve outlined, you’ll end up with a rich, deeply flavorful, aromatic broth with all the nutrients extracted from the bones, herbs and root veggies. Do not skip the blanching and roasting, cook it low and slow, season and there’s no way you’ll go wrong with this recipe.

Print Recipe
Toasted Garlic Bone Broth
This magic elixir is sure to cure your ailments. Its bold, rich, flavorful and packed with nutrients that will boost your immune system, gut health, bone density and cell rejuvenation all in a few cups. Make this a part of your monthly routine and watch your body thank you
Course Appetizer, Soup
Cuisine World
Servings
medium mason jars
Ingredients
Course Appetizer, Soup
Cuisine World
Servings
medium mason jars
Ingredients
Instructions
  1. Preheat oven to 450° F. Line a baking tray with parchment paper.
  2. In a medium pot filled to half, boil water. Add a pinch of salt. Blanch the bones in boiling water for 5-7 minutes. Drain the water
  3. Arrange the blanched bones on baking tray with olive oil, salt, unpeeled garlic cloves and roast for 1 hour. Add celery, onion, and carrots to the baking tray after 1 hour and roast for 20 minutes. Spread tomato paste over bones and vegetables and roast 5 minutes more; let cool.
  4. Transfer roasted bones, garlic and vegetables to a large stock pot; pour in cold water to cover. Add herb stems, salt, bay leaves, peppercorns, coriander seeds. Bring to a boil over medium heat.
  5. Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and flavorful, about 3-4 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
  6. Let the broth cool before storing it in the fridge, but do not leave it out in the open too long. Rapidly cooling stocks and broths are breeding grounds for germs, store in air-tight mason jars for up to 4 days and freeze for up to 3 months. The broth will form jelly-like consistency in the fridge but melt quickly when microwaves before drinking. Always drink hot/ warm.