It sounded strange, especially because I am a full on smoothie loving addict and I never thought I would go without my fruit and veg to fill me up in the morning.  

Don't get me wrong I was in no way adverse to or against bone broth, I would always add broth to any dishes I could.  Soups, stir fries, salad dressings.  Why?  Because it’s full of minerals that your body can absorb super easily.  Things like calcium, silicon, magnesium and phosphorus.  You get all that juicy gelatin (an AIP diets dream) and collagen sucked from the bones which supports hair growth and keeps your nails strong. Plus it’s incredible for digestion and helps to heal your gut lining, so if you're like me and have an incredibly temperamental gut as of late it's a big big plus - I’ve always loved the saying that “a good broth will resurrect the dead”. So perhaps if I have enough it will resurrect my dead gut... a girl can dream. I also wouldn’t test that theory but it will definitely bring some of the life back into you if you’re not fully nourished.  


So I started off my days for a week with eating eggs, sautéed kale and a glass of bone broth. My Dietitian and Naturopath both encouraged me to try to tune in and listen to what my body is needing in each moment, because it will tell you.

I encourage you to try it for yourself, have a warming cup of broth each morning for 7 days. Let your body drink in the benefits and I guarantee that it's something you will keep up after that as a monthly occurance - plus its gluten free and paleo friendly.



  • Vegetable scraps - I like to keep all my scraps, peels, onion skins, stalks, wilted herbs in a big container in my fridge or freezer to use in my broths.  It's cheaper than buying new vegetables and it means way less waste!
  • 2 organic chicken frames or 4 lbs of Beef Bones
  • 4 chicken necks or feet - you can get these from you butcher when you get the frames.
  • 2 bay leaves
  • 1 1/2 cups of Carrots
  • 6 cloves of Garlic (If you have an allergy to fructose, skip the Garlic)
  • 1 1/12 cups Leeks
  • 1 Onion (Again, avoid if fructose intolerant)
  • 3 sprigs Rosemary, fresh 
  • 1 tbps of Peppercorns
  • 2 tablespoons apple cider vinegar
  • 12 cups of Water


Place EVERYTHING in your slow cooker and fill with filtered water to cover. 

  • Cook on low for 24 hours. 
  • Strain and store in jars.  

I use 500ml jars and freeze what I won't be using in the next 2-3 days.  Each night I check that I have some broth for the morning and if not I pull a jar from the freezer to defrost in the fridge overnight. 


Enjoy lovely people x