Bone Broth


  • 1kg marrow bones (from grass fed beef)
  • water to cover bones (preferably filtered)
  • 3 Tbsp apple cider vinegar (raw & unfiltered)
  • 1 large onion, peeled & sliced
  • 1 large carrot, sliced
  • 1 stick of celery, sliced
  • 1 head of garlic, peeled & broken into individual cloves
  • 2 bay leaves
  • 1 stick cinnamon
  • salt and black pepper to taste


  • Roast the marrow bones in an oven until golden brown.
  • Place them in a slow cooker and pour in water until bones are covered.
  • Add the rest of the ingredients and cook on low for 24 hours.
  • When cool enough, pour through a sieve into glass containers and store in fridge.
  • Drink daily for best benefits.