05 January 2016
Herbal Bone Broth Recipe
Super nutrient dense herbal bone broth will cure what ails you, especially in these cold dark months of winter. The following recipe gives weight (scale) and volume (measuring cup) proportions. The weight proportions will be more accurate than the volume, but I listed the volume ratios for those of you who do not have a scale. If you are vegetarian, simply omit the bone broth, and enjoy the herbal broth on it’s own. Making these recipes is an all-day affair, so start early in the morning on a day when you plan on staying home for the entire day. This recipe should yield enough broth for a small family to have on-hand all year, depending on how often it is consumed. Purchase high quality organic bones from local farmers, who often reserve frozen bone pieces on the farm, delivering them to market upon request.
Ingredients for the Herbal Broth:
• 60 grams (2.1 ounces by weight) Dried Maitake (Grifola frondosa) – About 3.5 cups of the dried mushroom in large pieces
• 70 grams (2.5 ounces by weight) Dried Astragalus (Astragalus membranaceous) – About 1⁄2 cup of the dried cut and sifted root
• 70 grams (2.5 ounces by weight) Dried Nettle (Urtica dioica) – About 2.5 cups, by volume, of Nettle leaf, cut and sifted
• 90 grams (3.2 ounces by weight) Dried shitake (Lentinula edodes) – About 3 cups of whole dried shitake mushrooms
• 10 grams (.35 ounces by weight) Dried Calendula flowers (Calendula officinalis) - whole flower preferable medicinally to “petals” – About 1 cup of the dried flowers.
• 2 large handfuls of seaweed (I like to use bull kelp or sea palm).
• 1 large onion
• 4 celery stalks
• 2 gallons and one quart of water (288 fluid ounces)
• 1 cup of Apple Cider Vinegar
Blend the onion, celery, maitake and shitake mushrooms in a food processor or blender, by measuring out a portion of the total water needed (listed above). Depending on the size of your appliances, you will probably need to blend several batches. Add the mushroom/vegetable slurry to a large pot (4 gallons) or two medium sized pots. Now add the astragalus, calendula, vinegar, nettles and the remainder of the water. Simmer covered for 5 hours. Strain into another large pot and simmer uncovered for one hour to concentrate.
Ingredients for Bone Broth:
• 4 pounds of beef neck bone (or another cut of bone, preferably with joints, which contains cartilage and other important connective tissue)
• 1 gallon of water
• 1 cup of Apple Cider Vinegar
Gnaw the bones down with your teeth and spit them into the pot. Seriously though, add the bones to the water and vinegar. Simmer covered for 5 hours. Strain into another large pot and simmer uncovered for one hour to concentrate.
Combine the bone and herbal broth concentrates and let cool to room temperature. Reserve a small portion for immediate use and freeze the remainder in ice cube trays or small containers. Add the frozen stock to soups, stews, chili, and marinara. Children typically won’t detect the stock in their food, making it a nifty way to sneak more minerals into their diet. I recommend adding a half-cup of stock per serving of a meal.
From Juliet Blankespoor's class at the 2014 Herbal Conference.