RSS Feed

This is our blog. Here you can learn more about Evergreen, wheatgrass and some helpful tips on getting and staying healthy.


Like what you see?  We're posting every week, so subscribe to stay up to date!

Subscribe for Updates

Congrats! You’re subscribed


Have a peek and see who we are. Click on each picture to read more about us.

Elise Kranz

Elise Kranz

Richard MacIntosh

Richard MacIntosh

Carroll MacIntosh

Carroll MacIntosh

Rebecca MacIntosh

Rebecca MacIntosh

No tags yet.
  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

Slow Cooker Bone Broth

I love using bone broth in soups or drinking it in a mug when I feel poorly, but making it is quite the time-consuming process that I can't commit to with a toddler. I worry about not waking up for the alarms to turn something off or completely forgetting to turn of the stove element. This is why I love my slow cooker. Thankfully, it turns itself off. So here is less time-consuming bone broth recipe for those of you who love broth, but need a little help to keep the process safe for you and your loved ones.


  • Bones (I used the turkey bones that were put in the freezer after Christmas)

  • 2 carrots

  • 1 onion

  • 2 celery stalks

  • 2-3 garlic cloves

  • 1 tsp. Himalayan rock salt

  • 1-2 tbsp. apple cider vinegar

  • Bay leaf

  • Water


  1. Roughly chop the vegetables. You can keep the ends and peels on them.

  2. Place vegetables in the bottom of the slow cooker.

  3. Add the bones. Your slow cooker should now be 2/3 - 3/4 full.

  4. Add the water to about an inch below the rim of the slow cooker.

  5. Add the salt, vinegar, and bay leaf.

  6. Cook on low for 18-30 hrs.

  7. Once the broth has cooled a little, scoop out the bones and vegetables with a slotted spoon.

  8. Strain the broth as you pour it into containers for storage.

  9. Place the broth in the fridge overnight. In the morning, scoop out any hardened fat on the surface.

  10. Enjoy your broth or freeze it for later!