Bone Broth

Bone Broth is one of the most healing foods you can eat. Soup for the Soul – there are tons of books written about soup being the mother food, nurturing food, penicillin, healing, comforting, and a meal in a pot.

In my cookbook Dinner Table Family Headquarters, page 72 – Friday Night All Star Chicken Soup – Genia’s Corner – I write about my Friday soup rituals. Check it out!

Bone Broth is a bit different as the focus is the broth. Mastering the perfect broth for nutrients galore was my focus this week. Beef, veal, chicken bones, vegetables, herbs, apple cider vinegar, mason jars, pots and continuous cooking and straining were my drishti (yogi lingo – focal point). I was completely engaged in perfecting the perfect bone broth.

I started my morning with a jar of bone broth that I prepared in separate mason jars. The soup warmed me up, sustained me for hours, gave me a glow, and I was ready to go!

As a yoga teacher and student I am very often in all sorts of poses and postures. My bones, joints, ligaments, and muscles tend to reach out of my bodily comfort zones, and need the nutrients broth offers. I truly feel my bone broth has been my magic potion, immunity booster and morning glory. There is a reason why broths are popular in many cultures and fine cuisine. Soup is tasty, healthy, and nurturing. It’s dense and rich in flavor.  It’s that good!

Bone Broth


4 lbs beef bones
4 celery sticks, chopped
4 carrots, chopped
1 onion, chopped
4 garlic cloves, peeled and cut in half
¼ cup apple cider vinegar
A few sprigs of fresh thyme (optional) or any herbs you enjoy
2 tsp sea salt


  1. Roast beef bones in oven at 425 degrees for 30 minutes
  2. Add 20 cups of water in a large pot with vegetables and herb/s and bring to boil
  3. Add roasted bones to soup
  4. Add apple cider vinegar and sea salt
  5. Bring to boil than bring down heat to simmer and cook for a long time: 12-24-48 hours. The longer the better so the bones get a chance to release all their ‘good’ stuff. If you feel more comfortable to use a crockpot so you don’t have to worry about the stove being on all day and night that works. I love my crock-pot. Keep crockpot temperature on low heat.
  6. Foam will rise to the top as your broth cooks. Remove and discard.

When you’re done cooking use a strainer and pour soup into a bowl or other large soup pot. Discard or save veggies but the main focus is the broth/consommé/liquid-

that’s where all the nutrients are.

  1. When cooled you can start pouring into mason jars or any storage container. I highly suggest glass jars or bowls. Use a funnel for neat pouring.
  2. Refrigerate. Broth stays fresh for a week
  3. If you freeze the broth make sure you close the lids tight and do not fill the jars to the top. It needs room to breathe. Yes, breathe! Freezer broth should stay fresh for three months.

Embrace, Enjoy, Live, Love, Laugh, and EAT!


Much Love,


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