From the December/January 2013 issue
Serves 2


  • 3lbs marrow bones
  • 2lbs beets, peeled and chopped
  • 1lb carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 shallot, minced
  • 2 TBSP coconut aminos
  • 1/2 tsp rosemary
  • 1/2 tsp tarragon
  • 1/4 tsp turmeric
  • 1 tsp sea salt
  • Ground pepper
  • water (enough to cover bones & veggies)


  1. Preheat oven to 450F.
  2. Roast bones (cut sides up), beets, carrots and celery in oven for 25 minutes. Remove and add to stock pot.
  3. Add just enough water to

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