Benefits:

- Inhibits infections.
- Fights inflammation
- Reduces joint pain
- Heals the intestine
- Strengthen bones

1 k of bones with marrow
½ cup apple cider vinegar
water
250 gr of carrots, sliced
2 onions, cut into four parts
a handful of parsley
sea salt

Place the bones in a pot, add apple cider vinegar and water to covers bones, and let the mixture sit for 1 hour so that the vinegar can get the mineral out of the bones.
Then add more water, if necessary, to cover the bones. Bring to a boil and add onions and carrots. Remove the top layer that forms.

Reduce heat to low, cover and cook for 24 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it on again and simmer for the full next day).

During the last 10 minutes of cooking, add the parsley for flavor and extra minerals.
Let it cool and strain it making sure that all the bone marrow has mixed in the broth.
Add the sea salt to taste and drink it like this or keep in the refrigerator for up to 5 or 7 days or freeze for up to 6 months for use in soups and stews.

240 ml
Cal: 40          P: 10          F: 0        Cb: 0