Healing Bone Broth

Nutrient Dense Bone Broth

Bone broth is rich in non-essential amino acids to include proline, glycine, arginine, and glutamine. Proline repairs cartilage, connective tissue, wounds, joints, leaky gut and improves skin health. Glycine prevents the breakdown of lean muscle mass, improves memory and sleep. Arginine boosts the immune system. Research in the scientific literature suggests that 70% of our immune system is actually in our gut! Glutamine boosts energy and metabolism and supports bone health. Bone broth is also rich in glycine, glutathione, sulfur, and potassium all of which help with liver detoxification. Glutathione in particular assists the body in the removal of heavy metal toxins such as mercury and lead. Lastly (before this science class is over 😉 bone broth contains glycosaminoglycans (GAGs) and hyaluronic acid. GAG’s play an important role in healthy aging and joint health while hyaluronic acid promotes cell rejuvenation (youthful looking skin) and has been recently employed heavily inside expensive skincare products. Convinced yet that this is indeed liquid gold for our health and our ancestors knew it?

Bone broth in the crock-pot

Just how much collagen is in our human body? The short answer is a lot! Our skin, hair, bones, tissues, and our gut lining are all made from collagen. 1/3 of our body’s protein is collagen. Another fun fact is that there is more collagen in our bones than calcium! To make collagen more bioavailable we need vitamin C. I recommend drinking 1 Cup of bone broth per day, as a medicinal tonic. In 1 Cup add 2 teaspoons of fresh lemon juice (10g) to aid in the bioavailability of collagen (vitamin C is required for its uptake.) See my ‘notes’ below. I like to add a pinch of unrefined salt to my cup and chop up a tiny amount of fresh parsley to garnish the top. A cup of bone broth can give up to 10g of collagen-rich protein. Protein prevents elevated neuropeptide Y (NPY) which has us craving fast release sugary processed carbohydrates. A cup of bone broth is a great in-between meal snack that will curb cravings and keep your blood sugar balanced.

Baked grass-fed beef bones & pasture raised chicken feet

I have been making bone broth for my kiddos since they were toddlers and sneaking it into their foods such as pasta sauces, rice dishes, veggies and more! There is a reason why Dr. Kellyanne in her New York Time best Seller book ‘Bone broth Diet’ refers to bone broth as pure “liquid gold.” It is one of the most nutrient dense foods on the planet. Being forty five and an avid researcher on all things longevity, the research shows that bone broth has all of the compounds to assist with anti-aging, anti-inflammatory, weight loss, joint-protection, hormone balancing, gut-healing and disease prevention.

Everything tossed in together into the crock-pot for approx 38 hours. So easy!

My recent accident on the 30th of December 2019 saw me sustain 7-8 facial fractures that fractured my infra orbital floor, my orbital floor and my maxilla. I also presented with a deep blunt-force wound that missed my eye by less than 2mm that required 28 stitches. Despite some of the surgeon recommendations to ‘pull my face down,’ I opted out of surgery to put titanium plates and bolts in my face. After speaking with a surgeon who took a more conservative approach and discussing my lifestyle I decided to allow natural bone and connective tissue regeneration. My visits (continuing) have been met with such surprise from the surgeon and medical staff saying that they have never witnessed such an expedited healing process. I attribute much of my healing to THIS bone broth recipe along with my thrive smoothie, 5 to thrive meals, and my active lifestyle. Anecdotally, and in the scientific literature bone broths incredible healing powers have convinced me to drink a cup on most days.

Healing Bone Broth

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Recipe by Priscilla Soligo Course: Condiments, Mains, Sauces & Dressings, Soups

Prep time: 30 minutes
Bake time: 40 minutes
Slow cook time: 38 – 48 hours


  • 1.5kg 3.30lbs Grass Fed Beef Bones – (We do a mix of spare ribs, ox tail, marrow bones, shank/ osso buco and chicken feet)

  • 350g 2 Medium Onions, peeled, quartered

  • 300g 2 Medium Carrots, peeled, roughly chopped into large chunks

  • 270g 3 Celery Sticks, roughly chopped into large chunks

  • 60g ¼ Cup Unpasteurised Apple Cider Vinegar

  • 60g 1½ Cups Fresh Parsley, stems included

  • 15g ½ Cup Fresh thyme with stems, or 1 Tbsp dried thyme

  • 2.4L/ 2.5 quarts 10 Cups Filtered Water

  • 8 Dried Bay Leaves


  • Preheat the oven to 180C/ 356F.
  • Rinse bones well under filtered water and pat dry with a paper towel.
  • Add the non-meaty bones into a crock-pot, or slow cooker along with the apple cider vinegar and water. Allow to stand for 1 hour covered with the heat off. This helps to draw out the nutrients in the bones before cooking.
  • Place the meaty-bones only on a baking tray. Roast in the oven for approx. 20 minutes then turn bones over for another 20 minutes (approx. 40 minutes total), or until slightly golden brown.
  • Once the meaty bones from the oven are roasted add them into the crock-pot, or slow cooker with their juices from the pan along with the carrot, celery, thyme, parsley and bayleaves. Turn your crock-pot, or slow cooker onto high to begin cooking.
  • In the crock-pot or slow cooker, ensure all bones are covered with liquid. If not, add in a little more filtered water to make sure they are covered.
  • Bring crock-pot, or slow cooker to a boil (approx. 12 hours) remove/ skim off any foam if formed on top. Continue on high at a very low simmer for approx. 38 – 48 hours. During the time you will need to check the crock-pot and add some boiling water, if necessary.
  • After 38 – 48 hours of simmering the broth is ready to be strained. Place a clean pot underneath with a strainer on top. Pour the bone broth over the top of the strainer, which will catch the solids from the broth while the liquid goes into the pot.
  • Allow bone broth to completely cool before pouring into desired containers to be stored in the fridge to allow the tallow (fat) to rise. The tallow from the bone broth will rise and set on top of the liquid broth. When this happens gently remove the fat and place into an airtight sealed container to keep in the fridge for use later.


  • IMPORTANT when serving: I recommend drinking 1 cup of bone broth per day. In one cup add 2 teaspoons of fresh lemon juice (10g) to aid in the bioavailability of collagen (vitamin C is required for its uptake.) I like to add a pinch of unrefined salt to my cup and chop up a tiny amount of fresh parsley to garnish the top.
  • Storage: Store bone broth in glass jars in the fridge for a week or two, or we like to place smaller portions into freezer bags and freeze for up to two months.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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