Spring is the best time of the year to do a cleanse and move stagnant winter energy out of your body. It’s a time to push out toxins and built up congestion and start fresh.
Drinking a cup of bone broth every day during or after a cleanse acts as a supplement to help maintain good health, keep us strong and heal the gut.
Source your veal bones from a reputable butcher. Try to find organic, hormone and antibiotic free bones.
- Veal knuckle and femur bones – High in collagen and cartilage (more so than beef bones) which help rejuvenate skin, hair, nails, cells and tissue. Heals the intestinal lining by feeding the gut cells. Helps balance the immune system. Replenishes important vitamins and minerals, Contains all 9 essential amino acids needed for optimal health. Helps liver detox heavy metals. Strengthens bones and improves joint health.
- Milk Thistle – Often used in Chinese medicine to detox the liver.
- Astragalus – Known in Chinese medicine to be a Qi (chi) mover which helps move stagnant energy out and promote new tissue growth.
- Garlic & Ginger – Good for your immune and digestive systems, antioxidant, anti-inflammatory.
Spring Cleanse Bone Broth
- 3 pounds Veal knuckle bones
- 3 pounds Veal femur bones with marrow
- 1 teaspoon Sea Salt
- 1 Tablespoon Black peppercorns crushed
- 1/2 cup Apple cider vinegar distilled, white or red can also be used
- 6 quarts Water filtered
- 2 Yellow onion large dice
- 2 Carrots large dice
- 4 ribs Celery large die
- 1 bunch Thyme
- 2 Bay leaves
- 1/4 cup Milk Thistle Seeds
- 1/4 cup Astragula Huang qi
- 1/2 bunch Parsley
- 3 inch piece Ginger peeled and sliced
- 6 cloves Garlic smashed
Place the first 6 ingredients into either 1 very large stockpot or 2, 1-gal pots divided equally. Let sit at room temp for 1 hour so that the vinegar and sea salt can draw the minerals out of the bones.
Bring the pot (or pots) up to barely a boil over medium heat, reduce heat to a simmer. Skim off impurities, cover partially and simmer on low for 2 days. Add more water as often as needed in order to keep the bones covered, always returning the broth to a simmer.
On the 3rd day add the next 10 ingredients and continue to simmer another 6 hours, adding more water if necessary to keep everything covered.
Strain the broth through a fine mesh sieve. Keep any collagen, marrow or meat that falls off the bones, chop them finely and add them to the strained stock.
Divide the broth into 8 – 1 pint mason jars with lids. Freeze what ever you are not going to drink within one week.
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.