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–+ servings

Healing Bone Broth (Candida Cleanse Friendly)

This rich, slow-cooked bone broth is perfect for gut healing during a Candida cleanse. Loaded with minerals, collagen, and amino acids, it supports immunity, digestion, and tissue repair — without triggering yeast overgrowth.
Print Recipe
Prep Time10 minutes
Cook Time1 day
Course: Soup
Servings: 6 -8 cups

Ingredients

  • 1.5 –2 kg 3–4 lbs of organic bones (beef marrow bones, chicken carcasses, or a mix)
  • 2 tbsp apple cider vinegar helps extract minerals from the bones
  • 1 large onion quartered (omit if very sensitive to FODMAPs)
  • 2 celery stalks chopped
  • 2 carrots chopped (optional — small amount, for flavor)
  • 3 cloves garlic smashed (optional — adds anti-fungal benefit)
  • 1 small piece of fresh ginger 2–3 cm, sliced
  • 1 tsp sea salt add more to taste later
  • ½ tsp whole black peppercorns optional
  • 2 bay leaves
  • Filtered water enough to cover bones by 3–5 cm / 1–2 inches

Step-by-Step Instructions

  • Prepare bones: If using raw bones, roast them at 200°C (400°F) for 30 minutes for richer flavor. Skip this step for lighter broth.
    1.5 –2 kg
  • Fill pot: Place bones and all other ingredients in a large stockpot or slow cooker.
    2 tbsp apple cider vinegar, 1 large onion, 2 celery stalks, 2 carrots, 3 cloves garlic, 1 small piece of fresh ginger, 1 tsp sea salt, 1/2 tsp whole black peppercorns, 2 bay leaves
  • Add water: Pour in filtered water until ingredients are just covered.
    Filtered water
  • Simmer: Bring to a gentle boil, then immediately reduce heat to the lowest setting. Skim off any foam in the first hour.
  • Cook long and low:
  • Stovetop: Simmer uncovered or partially covered for 12–24 hours.
  • Slow cooker: Set to LOW for 12–24 hours.
  • Pressure cooker: Use the “Soup/Broth” setting for 2–3 hours.
  • Strain: Remove bones and vegetables with a slotted spoon. Strain broth through a fine mesh sieve into a clean pot or large bowl.
  • Cool and store: Cool broth slightly, then store in glass jars in the fridge for up to 5 days, or freeze in portions for up to 3 months.

Notes & Tips

  • Gelatin is gold: A wobbly broth means it’s full of healing collagen.
  • Flavor tip: Add a piece of seaweed (like kombu) or fresh herbs in the last hour for added nutrients.
  • Avoid additives: Never add bouillon cubes, yeast extracts, or sugar.
  • Use in recipes: Sip warm, or use as a base for soups, sauces, or veggie sautés.