- Cover bones with water, add soup herbs and place over low to medium heat. Slowly bring to a simmer and let simmer slowly for about one to one-and-half hours.
- Add vegetables. Cook over low heat for about 1 hour.
- Blood-building vegetables: kale, collards, beets
- Nourishing & mineralizing vegetables: celery, zucchini, carrots, burdock, Shiitake mushrooms, garlic, ginger, leeks, etc.
- Add medicinal herbs the last 30-45 minutes (CNH as mixture)
- Around the middle to the end, add cooking herbs according to your taste, such as parsley, rosemary, thyme etc.
- Optional: Miso, Botanical Extract concentrates
- Soup herbs are: astragalus 1 oz, Goji berries 0.6 oz, Wild Yam 1 oz, Angelica Sinensis 0.2 oz, Processed Rheuhmannia 0.4 oz
I have thought about it and played with the recipe for myself. I don’t eat meat. First I tried to make it in vegetable broth. The taste of herbs overpowers everything else. I decided to then cook the herbs in water and this allows me to add the resultant brew to anything being it my soup or my tea. I will see how my blood counts hold and make further adjustments.