Winter Bone Broth ❄️ A very simple recipe I make every winter, at least twice which aids in keeping up the body’s energy in winter and keeping you warm!
This recipe is safe for kids – pregnant and nursing women may benefit from a more personalised approach and variation to this recipe by a trained Chinese Medicine Doctor before trying it!
Ingredients:
1x onion
1x parsnip
2-3 celery sticks
1x potato
1x turnip
2-3 carrots whole
1x piece cinnamon stem bark (Rou Gui)
2x pieces angelica sinensis (Dang Gui)
3-4 pices white peony root (Bai Shao)
1 piece Chinese Yam (Shan Yao)
1x litre beef or vegtable stock
1x litre fresh clean water
1x Rosemary sprig
2-3 soup bones (Beef or lamb, lightly roasted for 10 minutes at 180 degrees Celcius)
Method:
Peel the onion and chop the other vegetables only in half after removing root ends. No need to peel the other vegetables. Place all ingredients including water and stock in a slow cooker and cook on LOW for 12-15 hours with the lid on, replenishing water if it drops from filling the cooking vessel. When cooked, remove all vegetables, herb pieces and bones and discard. Strain the broth through a cheesecloth whilst hot to remove excess fat. Take 1-2 cups per day until finished.
It’s very important to REFRIGERATE or FREEZE anything you intend to use after the first dose as it will not last more than a day or two unrefrigerated and less than four days if not frozen.
Vegetarians may like to replace the bone with reishi and shitake mushroom and add cooked Rhemmania (Chinese Foxglove).
Lamb bones are indicated where there is Yang Deficiency with cold and Beef where there is Blood Deficiency.
For differentiation of these patterns, see a licensed Chinese Medicine Doctor.
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