Although just recently gaining popularity, bone broth is an age old healing remedy and has been used for thousands of years in Ayurvedic medicine. The multitude of health benefits are various and extensive, making this nourishing tonic beneficial in many different disorders.
For me and my petite Vata–Pitta body type, bone broth has been a great alternative for obtaining the essential animal-based vitamins and minerals without having to eat the meat itself. After being vegan for 4 years and vegetarian for another 4, I was left feeling depleted, anemic, and was experiencing amenorrhea (lack of menstruation). I was eating a large amount of plant-based iron, B12, and other essential vitamins and minerals, but unfortunately these are not always as absorbable as animal-based nutrients. Bone broth is now a regular part of my daily diet. It has become a happy, healthy compromise that has left me with a stronger body, more energy, and regular, healthy cycles.
In Ayurveda, bone broth can be used for Vata, Pitta or Kapha disorders, as it is tridoshic by nature. Bone broth is packed with essential fat-soluble vitamins and minerals, in an extremely easy-to-absorb form that can be digested and utilized readily by most any-body.
Health Benefits of Bone Broth
- Supports kidney and adrenal health
- Supports bone health
- Builds the blood and iron levels (great for women!)
- Heals, soothes, and protects the membrane of the GI tract
- Useful in leaky gut syndrome
- Alleviates arthritic conditions
- Beneficial in both diarrhea and constipation
- Calms the mind; nourishes the nervous system
- Beneficial in sleep disorders
- Increases overall energy
- Increases immunity
- Increases skin, nail, and hair health
Healing Bone Broth Recipe
Click here for a printable copy of this recipe.
- Doshic effect: Vata↓, Pitta ↓, Kapha ↓
- Makes: 10 cups
- Prep Time: 30 minutes
- Cook Time: 6 to 16 hours (slow cooker)
- Crock pot
- Cutting board and knife
- 10 cups purified water
- 4 “bone marrow” beef bones (available in whole foods or most meat departments)
- 1 pound of chicken breast or beef stew meat (optional, but recommended for flavor)
- 2 carrots, sliced
- 2 celery sticks, sliced
- 1 small to medium beet, chopped (replace with sweet potato for Pitta)
- 1/2 onion, chopped
- Fresh ginger (2 inch cube), grated or finely chopped
- 1/4 teaspoon each of turmeric, fennel, coriander, fenugreek, brown mustard, and cumin seed*
- 1/4 teaspoon black peppercorns, freshly ground
- 1 lemon, juiced
- 1/4 teaspoon pink salt, mineral salt, or sea salt
*Spices can be replaced by 1 tablespoon of Agni Churna.
1. Add the bones, chopped veggies, fresh ginger, turmeric, fennel, coriander, fenugreek, brown mustard, cumin seed, and black pepper to the crock pot. If meat is being used, add this now as well.
2. Fill the crock pot with water until it is 2 to 3 inches from the top.
3. Cover the pot and turn it on a low setting. Cook for 10 to 16 hours. If needed a high setting can be used for 6 to 8 hours.
4. Strain the broth. Add the fresh lemon juice and salt, and then place the broth into glass jars or glass tupperware to let cool.
5. If you are sensitive to the fat, you can let the broth cool in the refrigerator before consuming, and scrape the layer of fat off of the top.
6. Once refrigerated, this broth will last up to a week.
7. The remaining strained vegetable ingredients can be consumed, added to other dishes, given to the dog (NOT the bones!) or composted. The bones should be tossed in the garbage (once again, do not give them to the dog after cooking).
8. If there is extra broth, you can freeze it in ziplock bags or plastic tupperware as needed. This will last for 3 to 6 months.
9. Try to consume at least a cup of broth everyday. Feel free to drink the broth like a tea or make this as a base for soups, dal, kitchari or any other appropriate dish. It makes everything more nourishing and improves the taste!
10. Let food be thy medicine and medicine thy food!
Click here for a printable copy of this recipe.
Optional Doshic Variations
This recipe is vey beneficial for Vata types and is great during times of Vata imbalances such as depletion, weakness, constipation, osteoporosis, and arthritis. If there is anemia, it is recommended to use a red meat to steep with the bones. Otherwise no changes are needed!
Pitta types can replace the beets and onion with more cooling root veggies such as sweet potatoes and parsnips. They should replace the lemon with lime and add in fresh cilantro leaves (about 1/2 cup). Pitta types should avoid adding any red meat to the base. White meat chicken would be a better option if meat is to be added. Otherwise this recipe is very beneficial for Pitta and an effective way to reduce inflammation in the body.
Kapha types should avoid any excessive fat by cooling the broth and scraping it off of the top. To enhance digestion, they can add in extra heating spices such as cayenne pepper. They can also add in chopped garlic cloves, chili pepper and/or a splash of apple cider vinegar if desired. The salt should be kept to a minimum, ideally using pink Himalayan which is best for Kapha types. This is a great option for Kapha types as a healthy and light snack between meals!
Peace greetings I managed to get bone marrow of sheep is that OK to make as well and what are the variations to make with this or what parts of the animals and their bones are beneficial to use
Hi Sara! Thank you for your question. Sheep bones and bone marrow will be great as well! It sounds like they are from a local farm source, which is always preferred when it is available. There are no variations; just use the bone along with the exposed marrow, and the broth will be as healing as ever! Thanks for reading:) Namaste, Danielle
Hi Danielle ,
Lovely blog and immense information , I would please like to know that I’v increased Pitta and
I’m suffering from ibs , one hand Pitta is caused by
Excess heat and other hand bone broth which
Is hot in nature is suggested and it’s gaining popularity with gaps and paleo diet , im confused ,
Any insights will be gold , thanks
Hi Sean! Thank you for writing in. Since IBS can have so many variations in symptoms, it is always best to do a full consult in order to get personalized treatment. If you are Pitta and would like to try the Bone Broth, you can make it a bit more cooling by adding in some cooling veggies and spices to help balance the heat. This could include parsley, cilantro, coriander, bitter greens, celery, etc… Also, part of the heat stems from the oily nature of the broth. Therefore it is recommended to cool the broth before drinking, letting the fat solidify to the top. Then scrape off the fat and reheat the broth as needed. Hope this helps you a bit! Thanks again for your questions!
Thank you for the prompt reply
You are doing an amazing job
Wish you the best .
Thank you for sharing this. I’ve been wanting to make my own bone broth but haven’t got the time. I’m currently drinking Au Bon Broth and I love it. It helped me with my joint pains and made me feel more energetic than before.
Is that ok to make it in earthen-pots…what is crock pot?
Thank you for your question. This recipe would be fine in an earthen pot or even a large stainless steel stock pot, as long as you cook the recipe on a low temperature. A crock pot is simply a ceramic pot that can be kept at a continuous low temperature for long periods of time allowing for an even and slow steeping process. It tends to be very convenient as well since you can fill it up overnight and leave it on while you sleep with no worries of a fire, etc.
You have well define your blog.Information shared is useful.
HI! When do I add the stew meat?
Thanks so much.
Thank you for your question. The stew meat can be added at the same time as the bones and veggies to steep for the entire process. The meat will not be flavorful after cooking it this long, but the broth will be extra tasty! I hope you enjoy:)
Thank you Danielle,
I will try that. I imagine I could also add some meat when I make soup with the broth?
Love this recipe.
Yes, adding some lean meat make this broth even tastier in my option. It also adds in more nutrients. The bone broth on its own is highly nutritious as it is of course, however, it can often tasty a bit gamey without the help from other flavors. I hope you enjoy:)
One more question Danielle.
Is it good to eat the fat that goes to the surface after cooling?
The fat on the top can be scraped off if desired. I often will leave a small amount however, as a lot of this fat has nutrients from the bone marrow directly. If you are a Kapha type or suffer from any Kapha disorders such as high cholesterol, excessive weight, obesity, etc, then the fat should be removed completely. Alternatively, Vata types will benefit most from taking in the extra fats. Ultimately it is really up to your personal preference and needs. Thanks for writing in!
Thanks again Danielle. I saved the fat as I thought it would have good nutrients. I am tri-doshic so maybe use it in another soup.
Is there an alternative to this recipe that vegetarians can use? Thank you!
I do have a really great vegetarian broth recipe called Super Veggie Broth Recipe. You can find it here if you are interested.
Making a mung dal broth can also be a great replacement for bone broth as it is very soothing for the gut. Unfortunately, I do not have a recipe at hand, but I would love to add one in the future. It is great for fasts, cleanses, and when you are sick.
Until then, I have a Get Well Kitchari recipe that is very brothy and healing for these times as well. You can find it here if you are interested.
Thank you very much, Danielle. I will take a look at both your links. I appreciate all the recipes you have provided on this website.