Bone Broth


Try use bones from organically farmed beef, lamb or chicken or at least grass-fed beef bones or organically farmed chicken. Use the connective tissue and fat from the animal because that is where you will extract most of the nutrients. Add celery, carrots, onion, garlic, ginger, turmeric, herbs and other veg to the broth to add flavour and a more diverse range of nutrients. Season with salt and pepper and boil on a low heat for a minimum of two hours, up to five. You can also use a slow cooker.

Drain the broth and discard the bones. Keep the veg and blitz in a high-powered blender with some coconut milk which makes a lovely soup.

Why Bone Broth is good for us


Bone broth is consumed as a drink, but is really considered as a nutrient dense food. It is made from boiling organic bones and connective tissue and is an incredibly nourishing way to provide your body with an abundance of nutrients which can aid in digestion and help boost your immune system without supressing your appetite.

Many health practitioners strongly encourage drinking Bone Broth during traditional cancer treatments such as chemotherapy and radiation as it is nutrient dense and easy to digest. Bone Broth seals the lining of the gut and provides the body important nutrients it requires to heal from within.

Bone broth is high in collagen, which not only helps line your stomach, but helps reduce inflammation and relieve nausea for patients undergoing traditional cancer treatments as well as minimising side-effects for those who wish to go down the alternative path of treatment.

The gelatine components of the bone broth, coming from marrow, have been incredibly successful in the treatment of anaemia and other diseases of the blood, including cancer.