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  • Home
  • BOOK ONLINE
    • New Patient
    • Returning Patient (over 1yr)
  • Your Appointment
    • Meet the doctor
    • First Visit Information
    • Location & Directions
    • Online Appointment Requirements
    • Our Purpose
    • Patient Portal Access
    • Clinic Policies
  • Services
    • Clinical Focus >
      • Counselling & Mental Health
      • Mind Body Spirit Medicine
      • Living Celiac
      • Digestive Health
      • Hormone Health
      • HSP - Highly Sensitive Person
      • Chronic Disease
    • Laboratory Services >
      • Food Sensitivity Testing
      • Conventional Laboratory Services
      • Specialty Laboratory Services
    • Online Dispensary
    • Extended Medical Accepted
    • Programs >
      • Mind, Body, Spirit Medicine
      • Hormonal Health
      • Food As Medicine
      • Food Sensitivity Testing
      • Optimum Health
      • Athletic Performance
      • Chronic Pain & Injury
      • Energy Medicine
    • Treatments >
      • Naturopathic Medicine
      • Counselling & Mental Health
      • Chinese Medicine & Acupuncture
      • Spinal & Joint Alignment
      • Botanical Medicine
      • Pharmaceutical Prescriptions
      • Diet & Nutrition
      • Intravenous Therapy
      • Craniosacral Therapy
      • Esoteric Acupuncture
      • Energy Medicine
      • Therapeutic Ultrasound
      • Emotional Freedom Techniques (EFT)
  • Articles
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Recipes

HOW TO MAKE BONE BROTH SOUP                                By Dr. Fiona Smulders

10/6/2016

1 Comment

 
Homemade bone broth is easy, economical and delicious. The bones and cartilage of most meats can be used, including beef, poultry, lamb or fish. It is always best to use good quality organic free range poultry, wild fish and natural grass-fed beef or lamb. 

Just follow these simple steps and you will soon be nourishing your body with essential nutrients.

  1. Chop up the left-over carcass or bones of a previous meal into small 2-3 inch pieces, making sure you include the joints and other cartilage. Smaller pieces will provide a larger surface area for enhanced nutrient extraction.
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     2. Place the bones into a crockpot and fill with water until everything is submerged. You can also          use a regular pot on the stove, but a crockpot is easier.

     3. Add 2 tbsp apple cider vinegar. The acidic vinegar will help to pull more nutrients out of the                bones and cartilage.

    4. Turn your crockpot on to low heat and let it cook for up to 24-48 hours: 48 hours for beef or               lamb bones and 24 hours for fish or chicken bones. For stovetop, you can slowly bring your               soup to a boil and then leave it on low heat for the same duration. The smaller the bones, the             shorter the duration needed.

   5. You can also add vegetables or herbs to the stock for the last 1-2 hours of cooking to make               your broth even more delicious and nutritious.

   6. Once the stock is done, you can strain out the bones and vegetables and leave the liquid to                 cool.
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​7. Enjoy!


​The stock will last about 5 days in the refrigerator, or a few months in the freezer. It is best to enjoy your bone broth as often as possible, we recommend 1 cup daily to get the full health benefits.

Author: Dr. Fiona Smulders, ND
Check Out: Our Health Benefits of Bone Broth Article
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    Naturopathic Doctors Aaron Wong and Fiona Smulders are passionate about spreading knowledge and awareness of healthy living. This page is designed to give you the tools to reach optimal health and vitality.

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Location

Butterfly Naturopathic
1721 Lonsdale Ave.
North Vancouver, BC
​V7M 2J6
PLEASE NOTE: 
​Your First Appt will be online or by phone. Please do not come to the clinic in person as online appts will not be admitted.

Contact Us

Email

​(604) 980-8885


Phone Reception Hours

​Tues - Fri 9:30am - 6:30pm

We are Licensed or Registered with: 

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Butterfly Naturopathic is a Health Professions Corporation providing Naturopathic Medical Services in accordance with the CNPBC.