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Anti-inflammatory Bone Broth

Updated: Apr 20, 2021

Bone broth is super 'trendy' at the moment. I am usually skeptical when it comes to food trends but this restorative tonic is one I just can't go without!

So what is bone broth?

Bone broth is a traditional soup with so many health benefits. You can drink it straight up or use it as a base for soups and stews.

Some of the health benefits include:

  • anti-inflammatory properties;

  • rich in gelatin;

  • heals and seals the gut;

  • supports your immune system.

I value traditional foods as well as traditional food preparation methods. Growing up in a Croatian family we were given 'juha' before most main meals, I remember my grandma always telling us how healthy it was. I now know juha is a type of bone broth. Unfortunately,Vegeta (store bought chemical filled flavour enhancer) is commonly added to juha which is such a shame because it tastes so good with just a bit of salt and pepper.

As well as including traditional foods into your diet where you can prioritise traditional food preparation methods. These have a tremendous impact on your health.

A few things you can do:

  • Soak or sprout grains, beans and legumes to increase the nutritional qualities, allowing for better digestion.

  • Make foods from scratch to limit unnatural additives. E.g. broths, sauces and salad dressings.

  • Rinse fruits and vegetables well to remove any pesticides & harmful bacteria.

Basic Bone Broth


0.5kg beef bones and/or 2 chicken carcasses (free-range and grass-fed)

Enough water to completely cover bones

2 tablespoons apple cider vinegar (this helps to extract the vitamins and minerals)

Vegetables such as carrot, onion, swede, parsnip, celery, turnip


  1. In a large pot or slow cooker, combine all ingredients.

  2. If cooking on the stove bring to the boil before simmering for 4-12 hours.

  3. While simmering, skim the broth to ensure it is clear and add extra water as required when broth evaporates.

  4. Allow to cool before straining and retain only the liquid yield.

  5. Serve warm with a pinch of Himalayan salt and pepper or use as a base to a soup or stew.


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