October 28, 2017

Finally! The leaves are starting to change, and the weather is starting to get a little bit more tolerable here in Arizona. With the coming of fall + a decrease in temperatures, everyone is gearing up for ‘flu season’. For some reason (it never fails), I always get a horrible flu as soon as the weather starts to change ~ but this year, I’m going to do everything I can to boost my immunity, and you should, too!

Here are a few of our favorite recipes for Bone Broth! 

But … why bone broth, you ask?

+ Rich in minerals that support the immune system + contains healing compounds such as: collagen, glutamine, glycine + proline
+ Said to help heal gut lining and reduce intestinal inflammation
+ Your body can easily absorb the minerals found in bone broth like: magnesium, silicon, phosphorus, calcium and even glucosamine ~ the long cooking time for a bone broth allows for the bone marrow to cook down and release those fortifying nutrients.

Grass Fed Beef Bone Broth

+ 5 lbs grass fed beef bones
+ 12 cups of filtered water
+ 2 tablespoons of apple cider vinegar
+ 1 medium white onion, diced
+ 1 ½ cups chopped carrots
+ 1 ½ cups chopped leeks
+ 3 celery stalks
+ 3 bay leaves
+ 8 cloves of garlic
+ 1 teaspoon black peppercorns

– Preheat oven to 450º
– Line a baking sheet with aluminum foil
– Place the bones on the baking sheet + roast for 45 minutes. Flip the bones at the 25 min mark – make sure the bones are only browned NOT charred!
– Once the bones are roasted, take them out of the oven and place them in a large stockpot
– Cover the roasted bone with water + apple cider vinegar
– Let the bones sit in the stockpot at room temp for about 40 minutes
While the bones sit at room temp, it’s time to start chopping the veggies!
– Once chopped, put the onions, carrots, celery and leeks into the stockpot with the bones
– Bring the stockpot to a rolling boil (for about 10 minutes), then lower the heat to simmer
– After the first 2-3 hours, you will need to skim the layer of fat that accumulates at the top of the stockpot while it simmers + discard

For best broth, simmer on the stove top with the lid on the pot for about 8 hours – then you can eat it hot right away + place into seal-able jars (like a mason jar) to store the remainder of your broth. Make sure to freeze it so it keeps!

Katie’s Life – Saving Chicken Bone Broth Recipe

We call it “Life-Saving” because it has indeed, saved a life. Katie’s dog, Joy!

+ 2 lbs (or more) of chicken bones (all of the bones broken in half)
If you or someone else has recently had surgery, or are weak from a sickness, Katie recommends using black chicken bones rather than regular. You can find them at your local Chinese or Asian grocery store.
+ 2 raw beets
+ 3 carrots
+ 3-4 celery stalks
+ 1 tablespoon of Apple Cider Vinegar

Fill the rest of your pot with (filtered) water until it covers the top of the bones and veggies
Salt + Pepper to taste
Turn up the heat + bring pot to a boil
Reduce heat and set on the lowest setting to simmer
Simmer with the lid on the pot all day (about 6-8 hours) + your broth will be ready by the time you get home from work!
Just scoop off any excess fat that might accumulate at the top of the pot, strain and…


Peace + petals,



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