Method & Ingredients:
Cover meat bones (lamb, beef or chicken) with water and boil for 15 mins in a saucepan. Place bones with boiled water into a slow cooker.
Add 1 onion (peeled and cut in half), 4 celery sticks, 3 carrots & shitake mushrooms. Throw in chunks of fresh ginger, garlic & turmeric.
Can add 1 tbsp molasses for flavour, 2 tbs apple cider vinegar (to further draw minerals from bones), Himalayan salt, pepper & bay leaves.
Spices such as cinnamon, anise, clove and cardamom may be added if preferred.
Cook in a slow cooker for 12-24 hours, Remove bones, strain.
Add organic miso paste after cooking for extra nutrition
Can also add fresh garlic for the raw medicinal content of garlic, ‘allicin’.
Consume as a soup, stock, add rice noodles or just strain and drink.