Some of you have inquired about the broth I’ve been making during treatments. The recipe is from a cookbook called The Cancer Fighting Kitchen by Rebecca Katz and Mat Edelson. I feel a major difference in my overall health when I drink it. You can do a quick search on the benefits of bone broth and see if it’s something that can help you too!
- 3 lbs marrow bones from grass-fed beef
- 6 unpeeled carrots cut into thirds
- 2 unpeeled yellow onions, cut into chunks
- 1 leek, white and green parts, washed and cut into thirds
- 1 bunch celery cut into thirds
- 4 unpeeled red potatoes
- 2 unpeeled Japanese or regular sweet potatoes quartered
- 1 unpeeled garnet yam, quartered
- 5 unpeeled cloves of garlic
- 1/2 bunch of fresh parsley
- 1 8-inch strip of Kombu (dried seaweed found at the Asian market)
- 12 black peppercorns
- 2 bay leaves
- 1 Tbsp apple cider
- 8 quarts filtered water
- 1 tsp salt
- Preheat oven to 350F.
- Place the bones on a baking sheet or roasting pan and roast until the bones are well browned, about 30 minutes.
- Rinse all the vegetables well, including the Kombu.
- In a 12-quart or larger stockpot, add all the ingredients (bones, veggies, spices), add water, cover, and bring to a boil.
- Uncover, reduce to a simmer, and skim any scum that rises to the surface.
- Simmer gently, uncovered, for 8 to 24 hours. A long and slow cook time is necessary in order to fully extract the nutrients in and around the bone. As the broth simmers, some of that water will evaporate, add more if the veggies begin to peek out.
- Remove and discard the bones, then strain the broth through a fine sieve and discard vegetables. Stir in salt to taste.
- Cool to room temperature, and then refrigerate overnight.
- Skim off any fat from the top of the broth. Portion into smaller airtight containers and refrigerate or freeze. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.