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Louise Hay’s Healing Bone Broth


Gather Your Ingredients at Your Own Pace:

• Take a large paper bag open it and place it in one of your freezer drawers.

• Over the course of a week or several weeks, throw all bones and ORGANIC meat scraps in the bag in your freezer drawer.

• Also add ORGANIC vegetable scraps, vegetable peelings, eggshells, and the odds and ends that you chop off of vegetables.

• Some examples are onion peels, the peeled skins of carrots, garlic skins, salad scraps, artichoke tips, the tough ends of asparagus, kale stems, and pea pods.

• If you don’t have enough meat and bones to get started with your broth, you can go to the health food store and purchase chicken necks, chicken feet, and chicken backs and wings. Other options are lamb neck, marrow bones, or beef bones. These are inexpensive parts that have a tremendous amount of nutritional value. Add these to your bag until you are ready to make the broth.

• Keep adding vegetable scraps, meat scraps, and bones to your bag in the freezer until it’s full and you are ready to make your broth.

• Vegetarian Option: If you are a vegetarian, eliminate the meat and bones and just use the vegetable scraps.


Broth Preparation

• Put all of the contents of the bag in your freezer into a large pot.

• Pour in water so that it just covers the top of your bones, meat, and vegetables.

• Add 1/4 cup of apple cider vinegar to bring out the minerals from the bones.

 Add sea salt and pepper to taste. Start with a small amount at the beginning (about 1 teaspoon each) and add more if needed when the broth is finished and you can taste it.

• Turn your heat onto high and bring the water to a boil. Put the lid on the pot. As soon as the water comes to a boil, turn the heat down to very low and allow the pot to simmer all night long. The longer it cooks, the more nutrients you bring out of the bones and vegetable scraps.

• The next morning, strain the liquid out of the rest of the ingredients. You do not keep any of the meat scraps, vegetable scraps, or bones. Your goal is to strain them out and keep the liquid, which is now full of wonderful nutrition.

• Put the broth into the refrigerator or freeze for later use.

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