Healthy Recipes
Shiro's Autumn Golden Bone Broth with Raw Haldi & Sweet Potato
“A deeply nourishing, slow-simmered warming broth packed with type-II collagen, raw Indian turmeric, and vitamin-rich sweet potatoes to soothe cooling joints and support gut lining health.”
Ingredients
- 1 kg grass-fed beef or mutton marrow bones (thoroughly rinsed in cold water)
- 2 inches fresh raw turmeric root (kachi haldi, peeled and finely grated)
- 1 medium orange sweet potato (peeled and diced into 1-inch cubes)
- 1 teaspoon cold-pressed virgin coconut oil (healthy medium-chain fats to dissolve fat-soluble curcumin)
- 1 tiny pinch freshly cracked black pepper (piperine to boost curcumin absorption by up to 2000%)
- 2 tablespoons raw organic apple cider vinegar (with the 'mother', acid aids in leaching minerals from bone)
- 2.5 liters filtered water
Health Notes
Verification
“As autumn temperatures drop, canine joints produce less fluid naturally. This broth provides direct proline, glycine, and glucosamine precursors to cushion joint cartilage. The active curcumin in raw haldi acts as a gentle, natural COX-2 anti-inflammatory without gastric irritation when paired with coconut oil.”
Perfect For
Excellent for dogs of all ages, especially senior dogs or active breeds managing joint stiffness
Shiro's Method
Place the rinsed marrow bones into a large stainless steel stockpot or slow cooker.
Cover bones with 2.5 liters of filtered water and add 2 tablespoons of apple cider vinegar. Let stand at room temperature for 30 minutes to allow the acid to begin drawing out calcium, phosphorus, and collagen.
Bring the pot to a gentle rolling boil, skim off any foam or impurities rising to the surface, then immediately reduce the heat to the lowest simmer.
Add the grated raw turmeric, diced sweet potatoes, cold-pressed coconut oil, and a tiny pinch of cracked black pepper.
Cover tightly and simmer gently on low heat for 8 to 12 hours (or 6 hours in a pressure cooker/instant pot on low pressure).
Strain the hot liquid through a fine-mesh stainless steel sieve into glass storage jars, discarding all cooked bones immediately. Never feed cooked bones to dogs under any circumstances.
Let the strained broth cool to room temperature, then refrigerate for at least 6 hours until a solid white fat layer forms on top.
Gently scrape off and discard the hardened surface fat cap with a spoon. Beneath, you will find a rich, golden, gelatinous collagen broth ready to serve warm.
Storage
Refrigerate in airtight glass jars for up to 5 days, or freeze in silicone muffin trays for up to 3 months.
Serving Amount
2 to 3 tablespoons poured warm over evening meals for medium dogs; 1/4 to 1/2 cup for large dogs (25kg+).
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