Immune-Boosting

Bone Broth

Follow the tradition of old world wisdom through including bone broth in your life. Use as soup stock, liquid for cooking rice and grains, or drink the broth to support your immune system—especially if you feel you might be close to getting sick!

To Begin:

Take a deep breath and let go of the adrenaline that keeps pushing you to go fast. Take a moment to notice that you are engaging in a creative process that will help support your body in having greater health. 

Bones:

Either save your chicken bones or ask the meat counter for a beef femur bone.

Veggies & Herbs:

In addition to your Starshine Products Bone Broth Enhancing herb mix, you can also add some or all of the following to your bone broth: Thyme, Celery (especially the leaf), Carrots, stems of Chard or Kale, Apple (no seeds), Lemon (no seeds), and/or Sweet Potato.

Apple Cider Vinegar:

The acidity of Apple Cider Vinegar jumpstarts the breakdown of the chicken or beef bones, helping more nutrients to get into the broth for your consumption. A splash of lemon juice or lemon (no seeds!), is a good alternative if you don’t have Apple Cider Vinegar on hand.

Directions:

  1. Use a big stock pot or soup pot with a lid!

  2. Place the bones, 2 tbsp. Apple Cider Vinegar, herbs and veggies (listed above) in the pot.

  3. Fill pot with cold water, leaving at least 1.5 inches of space at the top to prevent it from boiling over. 

  4. Place pot on the stove on med/high heat and bring to a gentle boil. 

  5. Reduce heat to simmer, covered, for 6-10 hours. 

  6. Continue checking the pot making sure the water level stays full. Add water if needed.

Send your love and healthy thoughts into the broth!

  1. After the long cook, allow your broth to cool before handling.

  2. Remove large chunks of veggies and bone from the pot with tongs or a slatted spoon.

  3. Strain your broth through a mesh strainer into a 5 cup measuring cup for easy pouring into the storage containers. You may want to do this step in the sink or outside in case of splashing. 

If you make a big batch, you can store the broth in a glass jar with a lid for up to 1 week in the refrigerator or use a plastic container and freeze for up to 5 months.

Meet the Herbs

Rosemary Leaf, Calendula Flower, Fennel Seed,

Oregano Leaf and Flower, Rose Hips, Sage Leaf, Burdock Root,

Astragalus Root, Reishi Mushroom, Nettles Leaf

*information provided for educational purposes only,

and does not constitute medical advice.

Rosemary Leaf

Traditionally thought to aid in healthy digestion, increase circulation, be a natural antimicrobial + anti-fungal, help one recover strength after stress or illness, and to relieve muscle aches.

Calendula Flower

Traditionally thought to decrease inflammation especially in the gut, get lymph moving, support healthy gallbladder function, and to be a natural anti-fungal + antibacterial + antiviral.

Fennel Seed

Traditionally thought to aid in smooth healthy digestion, and to increase lung health.

Oregano Leaf & Flower

Traditionally thought to be a natural antiseptic especially for the lungs, aid in healthy digestion, decrease yeast or candida build up, and to help move a sickness through!

Rose Hips

A digestible source of vitamin C.

Sage Leaf

Traditionally thought to be a natural antimicrobial, to aid in healthy digestion, and to support health in the mouth and throat.

Burdock Root

Traditionally thought to help tone the kidneys, reduce edema, and to aide absorption of good fats.

Astragalus Root

Traditionally thought to help regulate the deep immune system, to be a natural anti-microbial + anti-cancer, and to help regulate hormonal function.

Reishi Mushroom

Traditionally thought to be a natural antiviral + anti-tumor + anti-cancer, and to help us to re-establish our “rest and digest” state of living.

Nettles Leaf

A good source of iron, Vitamins K & A, Calcium, and Chlorophyll.