Bone Marrow Broth

I live in a little neighborhood in east Los Angeles called Highland Park and I go to a farmer's market in Atwater Village.  This quaint little farmer's market is great for our basic produce needs but is teeny compared to the Hollywood farmer's market in our previous neighborhood.  I am super grateful to have an option closer to us and happy to avoid going to Hollywood but occasionally I do miss the variety at the larger markets.  This week, during my usual visit, I discovered a new vendor that offers grass-fed meets and bison bone marrow.  I am over the moon and decided to celebrate by making a bone marrow broth.

Bone broths were introduced to me by my dearest friend during my pregnancy and have been something that I have tried to prepare semi-regularly.  Drinking broth is ideal for everyone but is especially beneficial for pregnancy, postpartum and preparing the body for pregnancy.  It replenishes nutrients, restores blood postpartum and contains collagen which has a ton of beauty benefits.

Some additional benefits include:

  • help to overcome food allergies
  • help with leaky gut syndrome
  • reduce cellulite
  • anti-aging
  • boost immune system
  • helps with joint pain and inflammation
  • aids in healing



  1. Heat 1 tablespoon safflower oil in a cast iron pot
  2. Salt the bones and put in pot until browned on all sides
  3. Transfer to slow cooker and top with spring water until slow cooker is almost full.  Add two tablespoons of apple cider vinegar, a teaspoon of turmeric, a teaspoon of salt and an onion, cut into quarters.  You can also add any additional vegetable scraps for additional flavor.
  4. Cook on low for a minimum of 24 hours.  I prepare mine for 48 hours.