Nourishing Garlic and Turmeric Bone Broth

The healing benefits of nutrient-dense bone broths are quite incredible. From immunity support, detoxification and joint protection to collagen production for skin and healing and sealing your gut, the powers that simmering bones can provide are well wort

Serves 6-8

4 litres water 500g bones (we used organic beef bones) ¼ cup apple cider vinegar 6 cloves garlic, thinly sliced 3 tbsp grated fresh turmeric 2 onions, halved 2 cups chopped vegetables (carrots, celery or broccoli or any other veges you have) 1 tsp cayenne pepper 3 sprigs fresh thyme 1 pinch sea salt To serve healing herbs such as dandelion, calendula or nasturtium (see page 86 for guide to healing herbs)

lemon juice (optional) Place all ingredients in a large pot and bring to the boil. Simmer for 1 hour, then use a spoon to scoop off the foam that will have risen to the top of the broth. Discard the foam. Return the broth to a simmer for a further 9-10 hours then taste and adjust accordingly. Once you’re happy with the flavour of the broth, strain it through a sieve into a large plastic container or individual containers (individual containers make a very handy lunch option). Keep broth in the freezer until ready to serve. Discard strained bones and vegetables. To serve Heat broth and pour into a small bowl. Garnish with herbs and a squeeze of lemon, if desired.