Why bone broth's the new latte + a recipe to make your own

It's curing teenage acne, making Selma Hayek look twenty-five and reviving the dead.

bone broth, stock, make your own broth, broth bliss

It’s curing teenage acne, making Selma Hayek look twenty-five and reviving the dead; bone broth may well be the magical potion in our eternal quest for perfect health and it’s coming to a boil in the wellness world.
Long been touted as a nutritious liquid, this cure-all elixir is far from new. It’s been consumed for centuries in every corner of the globe – from noodle soup in Vietnam to beef stroganoff in Russia – and is now being served in mugs to the Paleo masses of Sydney and New York City.
But why are we trading our morning lattes for a cup of steaming stock?
“Bone broth is typically high in a number of minerals…that can assist in boosting immunity and calming inflammation as well as supporting connective tissue, joint health and overall bone health,” says nutritionist, Bannie Williams. Bone broth is also said to nourish the skin, aid digestion and boost energy.
The nutrients, including magnesium, potassium, and calcium as well as collagen, amino acids and minerals are extracted from the bones by cooking them for an extended period of time, says Williams. This process is assisted by the addition of acid to the pot – like vinegar or wine – which loosens and dissolves the tough bits.
Age-old tradition or short-lived trend? We’ll let you drink and decide. Try this recipe from the expert brewers at Broth Bliss or (if collecting bones is one step too gruesome for glowing skin) pick up the pre-made stuff here.

Broth Bliss Bone Broth Recipe


3kg grass fed beef bones with some marrow or free range chicken bones
250g carrots, roughly chopped
160g celery stalks, roughly chopped
28g garlic
440g onions, quartered
125ml raw apple cider vinegar
10g ginger, sliced
2g turmeric, sliced
2g peppercorns
2g parsley
10 litres of cold water


  1. Roast bones for added depth and flavour
  2. Place bones into a stock pot, add water until bones are submerged
  3. Add apple cider vinegar to draw out the goodness
  4. Simmer beef bones for 48 hours and chicken bones for 24 hours
  5. Add the vegetables, herbs and spices for the last 3 hours of cooking time
  6. Strain your broth and cool
  7. Drink it as a hot beverage or use it to flavour your next meal. It’s delicious in soups, stews, sauces and stir fry.

Bone broth will keep in the fridge for 3 – 4 days or it can be frozen and kept for 3 months. Tip: Pour it into ice trays or muffin trays to freeze

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