Candida Diet Friendly Slow-Simmered Bone Broth

Rich, deeply savory, and built from nothing but whole ingredients, this slow-simmered broth is exactly the kind of nourishing staple that makes eating for gut health feel genuinely satisfying rather than restrictive. Beef knuckles, marrow bones, and oxtail are roasted until deeply browned before ever hitting the pot, which builds a complex, amber-colored liquid that tastes like it took serious effort — because it did, in the best possible way. A splash of apple cider vinegar sits in the pot with the bones for a full 30 minutes before the heat even goes on, a simple step that helps draw minerals out of the bones and into the broth where they actually do you some good. Fresh ginger, turmeric, thyme, rosemary, and garlic round out the flavor without any sugar, starch, or fermented additives that can be tricky to navigate on a candida-conscious eating plan. The long, lazy simmer — anywhere from 10 to 12 hours at the barest possible bubble — is what transforms a pot of bones and vegetables into something silky, deeply flavored, and genuinely restorative. Once chilled, the solidified fat layer lifts right off the surface, leaving a clean, golden broth you can sip straight from a mug or use as the base for soups, stews, and grain-free cooking all week long. It's the kind of recipe you make once, fill your fridge with, and immediately wonder how you ever got by without it.

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