“Only the pure in heart can make a good soup.” Ludwig Van Beethoven

There are MANY bone broth recipes out there that don’t include some of the “wild things” I am sharing in this recipe below and you are more than welcome to take a look and think “Ah, heck no!” then click away but you’ll be missing out.

While it’s a shame we are so removed from our food supply and “weird” spices here in the States, I am pumped to be an avenue for you to PLAY in the kitchen with some of the staples from my Egyptian/Greek home.

Broth has MANY benefits which you can google to save to me space in this post but think of it like spraying WD-40 on your joints, keeping everything smoooooth.

Notice extra strong and long nails? I can blame genetics but the broth, liver, preserved lemons, marrow, and the-list-goes-on as a kid probably helps keep that going hard-in-the-health-paint!

As a wee thing I was ULTRA healthy, and as you know from my About Me page, I started getting sick in 2nd grade.

Hmm, what happened then? Oh, that’s right. Public School: American SAD lunches, dinner at friends’ houses, sneaking squeeze-its, twinkies, McDs, and more when my parents didn’t know.

Took about 15 years to have my lightbulb moment and realize it wasn’t all the dream. My sickness wasn’t inside my head, it was inside my GUT and I was contributing to it.

Yikes! 

Live and Learn…and then Teach! 

So here goes, my Wild Thing Bone Broth.

What you’ll need:
A BIG pot or a BIG crockpot or pressure cooker
Patience
An Open Mind

Ingredients:
1 pound of marrow bones of choice
1-2 chicken livers
2 chicken feet, wild things begins! This is for extra gelatin, not to scare your friends 
shells from 2-3 eggs, for extra calcium
1 tablespoon apple cider vinegar, to draw out minerals
1 tablespoon sea salt, minerals and taste 
1/2 tablespoon dried oregano, natural antibiotic
1/2 tablespoon black seeds aka Nigella Sativa, Ancients said these cured everything but death
1/2 tablespoon dried garlic or less than 1/2 tablespoon fresh minced garlic
1-2 teaspoons turmeric or an inch fresh turmeric sliced, anti-inflammatory
1-2 teaspoons ginger or an inch fresh ginger sliced, digestion
1/2 teaspoon cayenne, thermogenic
A couple of shakes of cracked pepper
A few whole dried cloves, toxicity prevention, joints and digestion
A handful of dandelion greens

Level 1 For Serving
Lemon
Cilantro

Level 2 For Serving
Lemon
Cilantro
Minced Ginger 
Avocado

As you can see, all mindful ingredients. *thumbsup*

What to do:
Put everything in your BIG pot or BIG crockpot with about a gallon of water. If I am being honest, I just fill the crockpot up to the line, making sure everything is under the water.

For BIG pots: COVERED! Bring it to a boil, then reduce it to a simmer until it’s done. Remember the patience I said you need? This will be a 24-36 hour process. I know, right? Forever! I’m personally not comfortable with my stove being on like that so I opt for the crock pot but do what you want, Wild Thing.

For BIG crock pots: COVERED! Put your crockpot on HIGH, let it do that sizzle/bubble thing on the sides (about 45 minutes) then reduce to low and leave it for 24-36 hours.

For Pressure Cookers: Follow manufacturer instructions. I pressure it for about 1-2 hours. 

Check on it after the first hour and remove anything that looks frothy/foamy and less than appetizing that floats to the top with a spoon. The better quality the bones you use, the less of this you’ll see, just fyi on the source of your bones.

In the final hour, taste your broth. Do you want more salt? Garlic? Spice? Go nuts. Don’t be fearful of modifying spices to your own palate. This recipe is not an exact science of measurements as I prepare dishes with my sense. It’s a romantic dance with myself and my food. You don’t have to get all deep like me, just taste it when you’re done and change it up until it suits you.

Turn off your crock pot or stove, and let your broth cool until it’s at a temperature that you can handle straining it into your choice of storage containers.

You can store broth in the fridge for a week with no worries or in the freezer for MUCH longer. I won’t give you a timeframe on that because I’ve never tested it and broth doesn’t last more than a week from each batch in my home.

Serving, as you saw in the suggestion levels above, I always add extra when it comes time to put it in my belly.

Lemon always.
Lemon and cilantro, almost aways.
Lemon, cilantro, avocado, less than always.
Lemon, cilantro, avocado, a splash of scotch – when I’m feeling like I am getting sick or extra badass! 

There you have it. My version of bone broth. Yes, it’s complicated and sort of wild BUT I LOVE IT.

Trust your gut,
xoM