Gut healing bone broth

Gut healing bone broth Recipe

The benefits of this medicinal food are enormous. The health of our Gut (or gut microbiome) is extremely important for the healthy functioning of our immune system, mental health and endocrine system. As 80% of our immune system resides in our gut, it is important for health and in particular during winter, to give some attention to digestive health so it becomes easier to ward off colds and flu.

This stock is very useful if you have been diagnosed with an auto-immune condition (where the immune system and gut is malfunctioning) or you are just feeling generally achy with sore joints or you’re just feel generally “run down” (note: these are also signs of general inflammation in the body). Bone broth repairs an inflamed digestive system and heals “leaky gut”. The collagen in bone broth is great if you have any connective tissue weakness.

Shitake mushrooms have also been used for centuries for their immune strengthening properties, plus they have a rich hearty flavour.

The easiest way to do a low fuss bone broth is to use a slow cooker and let it do its thing over 12-24 hours. If you don’t have a slow cooker, please consider getting one. But until then, an extra-large stock pot is also great. Any bones can be used (chicken, pork or lamb). Baking the bones in the oven for approximately 30-45 minutes before putting into the broth will bring out the flavour.


  • 1-2 kilos of organic beef bones (available from organic butchers). Chickens feet and joints have a higher collagen amount – which makes a more gut healing broth.
  • 2-3 onions
  • 1 x garlic bulb
  • 1-2 handful dried shitaki mushrooms (available in Asian section of supermarket)
  • 2 bay leaves
  • Fresh chilli or dried chilli flakes
  • 2-4 sticks celery chopped
  • 1 x carrot chopped



  1. In an oven tray, roast bones in moderate oven until slightly brown.
  2. In a separate large fry pan or medium sauce pan fry the onions, garlic, celery and carrot until tender.
  3. Add the browned bones, sautéed vegetables, bay leaves and chilli to the slow cooker and cover up to the top with filtered water. Put on low heat and ideally cook with a timer from 12 to 24 hours. The longer you cook, the better for the gut this stock will be – and the richer the taste.
  4. Remove large bones with tongs or slotted spoon.  And strain using colander.

Drink a cup per day as a medicine – with a little miso paste added to it for extra flavour if needed. Or use 1-2 cups as a base for soups or stews. I freeze in smaller containers for easy future use and a warming autumn/winter health boost.

Category: Recipes

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