By: Molly Helfend
Last year, as I was graduating college, stress began to transform my life. The realization that I was entering the unknown beyond the comfortable cushion of a classroom is what usually makes almost every college graduate anxious and uneasy. Like many others, my stress manifested in my gut, as the nervous and digestive systems are linked. It was then, that I began battling many digestive issues. What started with food intolerances, transformed into leaky gut, candida overgrowth, SIBO and all the horrible side effects that came along with them. Since then, I have tried almost every diet, herb and recommendation under the sun to help heal my gut issues. While many have improved my symptoms and I have seen tremendous results, I still have fought food intolerances and weak digestive fire that causes bloating, gas, and inflammation. But, it wasn't until I started introducing bone broth into my diet that I truly started seeing the anti-inflammatory results I wanted. This was hard to accept, as I was an avid vegan and raw food eater, but with a strong Vata composition, I realized I needed to put my health first in order to properly heal. So, I began to make my own bone broth to save money and modify and balance my recipe with the medicinal herbs I needed. Just one cup every morning warmed over a light flame on the stove and taken with my Ojai Energetics CBD Oil, and my stomach feels nourished and ready to awaken to the earth.
To make my recipe, I chose to use Buffalo bones, as they are a healthy and sustainable alternative to beef (and happen to taste delicious), but you may use whatever animal bones you have access to. I use Sun Potion Reishi Mushroom Powder for its anti-inflammatory, anti-bacterial and immune enhancing properties, and buy the rest of my herbs from community apothecaries and Mountain Rose Herbs. I use Ashwagandha root, as I feel it extracts the potent medicinal properties better than powder, to reduce my overall mind, body and spiritual stress. Horsetail is rich in silica and minerals, making it fantastic for strengthening bones, hair and fingernails. The key ingredient, Marshmallow root, best prepared as a cold infusion, is demulcent, which is essential for soothing the digestive system and reducing inflammation. Hawthorn berry is astringent and increases circulation throughout the body, promoting gentle equilibrium. Shiitake and Kombu are extra nuggets of digestive gold, as they contain digestive enzymes that help reduce bloating and gas, while significantly toning the intestinal wall.
Molly’s Medicinal Bone Broth
- 3-4 lbs of Buffalo bones
- 1 red onion
- 5 large cloves of garlic
- 2 tbs of apple cider vinegar
- 1/2 lemon
- 2 tbs Reishi
- 1/4 cup Ashwagandha root
- 1/8 cup Astragalus
- 1/8 cup Horsetail
- 1/4 cup Marshmallow root
- 2 tbs Hawthorn berry
- 10 Shiitake mushrooms
- 3 Kombu seaweed
- 2 Bay leaves
- Handful of cilantro
*If you have a very weak stomach, feel free to add one or two packets of your choice of Vital Proteins Collagen Powder for an extra digestive coating
To make:
Combine ingredients in a large pot or slow cooker, adding enough water to cover bones. Cover and bring to full rolling boil over medium heat, then reduce to low or simmer. Skim off any foam that rises to the surface within the first 30 minutes. Simmer for 18 to 24 hours, until bones are soft or broth appears milky, adding more water as needed to keep bones covered during cooking. To add more nutrients to broth, mash the bones with potato masher after about 7 hours. Once ready, drain the broth through a strainer and discard the bones, herbs and other remnants. Seal in mason or glass jars and refrigerate. Broth will become thick and gelatinous as it cools. Before using, skim off and discard fat on top. Use refrigerated broth within two weeks or freeze for longer storage.
Read more about how Bone Broth heals your gut
Check out Sahara Rose to find out what Ayurvedic composition your body and mind are and get recommendations for healing living.
Photo Credits: Julia Corbett
Molly Helfend, herbalist and environmental activist, graduated from University of Vermont in 2016 with a Bachelor of Science in Environmental Studies and a concentration in Holistic Health. She will be attending University of Kent in Canterbury, England to receive her Masters Degree in Ethnobotany in 2017. She has worked for Urban Moonshine, Greenpeace and received her training with Spoonful Herbals. Her goal is to receive her PHD and become a professor at University of California Santa Cruz. Molly resides in Monte Nido, California.