One of the EASIEST FASTEST ways to improve your health with bone broths! (For chronic pain, gut issues, even addictions!)


WOW! Yesterday I hopped on my Facebook LIVE! video and did an impromptu broadcast as I was making bone broth. The response has been ridiculous!  This amazing broth can help you lose weight, end cellulite, helps addictions, improves sleep and more!

If you’ve never heard of bone broths, or are just curious what everyone is so excited about, join in the conversation NOW!

With love,

Sandi Krakowski

PS. The recipe is in the comments on my FB page, and also photos of it cooking through the process. In case you missed it, here it is as well:

RECIPE IS BELOW! 🙂 Brasco Broth (with chicken feet but you can make it without)

Description: This recipe is referenced by the book “Restoring Your Digestive Health”.
Servings: 3 Quarts
Cooking Time: 12 to 24 Hours

NOTE: I do mine in the crockpot, so I just add enough water till it’s near the top. Leave room for expansion as things cook. I do it on HIGH for 4 hours, then low for 12-14 hrs.

3 Qts. Filtered Water
1 Tblsp. Apple Cider Vinegar
4-6 Tblsp. Coconut Oil
1 Medium Organic, Free-range or Kosher Whole Chicken, Cleaned and Cut into pieces (If you wish, you can substitute beef or another type of poultry for the chicken.)
2-4 Chicken Feet
8 Organic Carrots, Sliced
6 Stalks of Organic Celery, Sliced
2-4 Organic Zucchinis, Sliced
3 Medium-Sized Organic White or Yellow Onions, Peeled and Diced
4 Inches Ginger, Grated
5 Cloves Garlic, Peeled and Diced (Omit if you have upper GI problems or severe heartburn.)
2-4 Tblsp. Moist Himilayan Salt
1 Large Bunch Of Parsley

Preparation: Place the filtered water in a large stainless steel pot, add the structured water additive and apple cider vinegar, and let stand for 10 minutes. Add the oil, chicken, chicken feet, vegetables, ginger, garlic, and sea salt; and bring to a boil over high heat. Cooking: Let boil for 60 seconds, then lower the heat and simmer for 12 to 24 hours. About 30 minutes before removing soup from the heat, add the parsley. Remove the soup from the heat. Remove and discard the chicken feet. Remove the chicken meat from the bones; place the chicken meat back in the soup and discard the bones.Serving: Ladel into soup bowls and serve hot. For acute situations with high inflammation, allow the soup to cool, then puree it in batches in a high-powered blender or food processor. Some people with extremely severe conditions may want to discard the chicken and vegetables and consume only the broth.