Dalai Mama’s Medicinal Bone Broth

A slow ritual for deep nourishment and seasonal restoration.

Bone broth holds a long-standing place in the healing traditions of cultures across the world. In many ancestral kitchens, bones were never discarded. They were honored for their density and value, slowly simmered to create deeply mineralized broths used for recovery, immunity, and nourishment across life stages.

Its application has ranged from postpartum care to ceremonial preparation. Bone broth is present in Chinese medicine, Caribbean households, West African soups, and Latin American stews. It is a foundational food that reflects an understanding of the body’s cycles and needs.

Today, bone broth remains one of the most bioavailable ways to support digestion, joint resilience, skin health, and immune function. When prepared with intention and time, it becomes a powerful form of nutritional and nervous system support.

My Process: Rooted and Intentional

This is my version — Dalai Mama’s Medicinal Bone Broth — a recipe shaped by ancestral memory and adapted to what my body was asking for. It’s not flashy, and it’s not rushed. I take my time. I choose every ingredient with purpose.

This is a process that calls for presence. I move slowly, listen to my body, and infuse care into every step.

Roasting the Bones:

Before cooking, I roast the bones at high heat for 15 minutes. This is a small but important step. It helps remove any unwanted rawness in flavor and gently activates the marrow. Roasting also enhances the depth of the broth, giving it warmth and richness without overpowering the herbs.

Activating with Apple Cider Vinegar:

Before and after roasting, I spray the bones with apple cider vinegar. This step helps draw minerals from the bones during the slow simmer. It is an old practice used to maximize the nutritional benefit of broth. The vinegar doesn't change the taste, but it enhances the body of the broth over time.

The Herbs and Why They Matter

Every root and herb in this broth is there to do something. Some support the immune system. Others calm the gut. Together, they create a formula that feels supportive and restorative.

• Celtic Sea Salt
  Mineral-rich and hydrating. It helps pull flavor and nutrients from the bones.

• Rosemary
  A circulatory stimulant that calms the nervous system. Rosemary also acts as an antimicrobial herb in broth.

• Star Anise
  Aromatic and warming. It supports digestion and respiratory health.

• Burdock Root
  A grounding, bitter root that supports liver function and skin clarity. It has long been used as a blood purifier in various traditional systems.

• Lemongrass
  Bright and citrus-forward. It helps digestion and has antibacterial properties.

• Ginger
  Anti-inflammatory, warming, and protective. It supports gut function and balances out heavier ingredients.

Building the Base:

Along with herbs, I added tri-colored carrots, celery, and onion. These vegetables round out the broth’s flavor and bring a foundational layer of nutrients. The carrots contribute antioxidants, the celery offers minerals, and the onion adds both sweetness and support for the immune system.

Cooking it Slow:

I placed everything into a slow cooker and let it go for 14 hours on low. This extended cook time gives the broth its body. It allows the nutrients to fully release into the water and gives the herbs time to do their work. The broth remains gentle and clean, never cloudy or bitter. It’s slow nourishment, nothing forced.

Who This Supports:

This broth can support many people in different seasons of life.

It’s especially helpful for:

• Those recovering from illness or burnout

• People with gut imbalances or inflammation

• Postpartum or post-surgical healing

• Those experiencing joint pain or skin issues

• Anyone entering colder seasons and needing warmth from within

Bone broth is also supportive for emotional grounding. The act of making it is calming. The act of drinking it brings the body into presence.

How I Store and Sip It:

After straining the broth, I store it in glass jars in the fridge. It keeps well for 4 to 5 days. For longer storage, I freeze it in smaller batches and defrost as needed. When storing you will notice the layer of fat at the top, that is what a lot of people call tallow, you can cook with it and use for hair care and skin care!

I sip it warm, first thing in the morning on an empty stomach, and sometimes I add black seed oil, oregano oil, squeeze extra lemon juice, add more herbs depending on what my body is asking for. I also use it as a base for rice, grains, or stews.

Closing Notes:

This broth is not complicated. It is slow, steady, and restorative. That is what makes it valuable. When I make this, I am not just feeding myself, I am tending to my own rhythm. I am listening to my body. I am remembering what it means to nourish without urgency.

This recipe is one way I return to care. I hope it serves you in your own way.

For the full process from start to finish, press play on the video.