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, diagnosed with anemia and had accumulated recurring cycle issues. I was eating a large amount of plant-based nutrients, but unfortunately this is not always as absorbable as animal-based iron (as well as other 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 tri-doshic 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 (great for women!)
- Heals and protects the GI tract
- Useful in leaky gut syndrome
- Heals arthritic conditions
- Beneficial in both diarrhea and constipation
- Calms the mind
- Beneficial in sleep disorders
- Increases overall energy
- Increases immunity
- Increases skin and hair health
Healing Bone Broth Recipe
- Doshic effect: Vata↓, Pitta ↓, Kapha ↓
- Servings: 10 cups total; about 10 servings
- Time: 30 minutes prep time, 8-12+ hours cook time
- Crock pot
- Cutting board and knife
- 10c purified water
- 4 large “bone marrow” beef bones
- 1 lb of chicken breast or beef stew meat (optional but recommended for flavor)
- 2 carrots, thinly sliced
- 2 celery sticks, thinly sliced
- 1 small-medium beet, washed and chopped
- 1/2 of a sweet onion, peeled and chopped
- 1/4 tsp each of turmeric, fennel, coriander, fenugreek, ajwain, brown mustard and cumin seed**
- 5+ black peppercorns, freshly ground
- 2 inch cube of fresh ginger, grated or finely chopped
- Fresh juice from 1 lemon
- Lightly salt to taste (sea salt or pink Himalayan)
- Add the bones, veggies and spices (except the salt) to the crock pot. The veggies can be chopped if desired.
- Fill the crock pot with fresh water until it is just about full.
- Cover and turn the crock pot on a low temp setting. Cook for 8-20 hours.
- Strain the broth and lightly salt to taste. Add the fresh lemon juice and then place the broth into ball jars or glass tupperware to let cool.
- If you are sensitive to the oils, you can let the broth cool in the refrigerator before consuming, and scrape the layer of fat off of the top.
- Once refrigerated, this broth will last up to a week.
- 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).
- If there is extra broth, you can freeze it in ziplock bags or plastic tupperware as needed. This will last up to 6 months.
- Try to consume at least a cup of broth everyday. Feel free to drink the broth like tea or make this a base for soups, dal, kitchari or any other appropriate dish. It makes everything more nourishing and taste better!
- Let food be thy medicine and medicine thy food!
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!