Considering Julia March is a New York City skin-care wizard, with results-getting natural beauty products in her aesthetic arsenal and facial gadgets that calm, brighten, and hydrate in her Flatiron boutique spa, it was surprising to learn that neither is behind her latest method for getting great skin. It’s this simple (yet surprising) Bone Broth Soup recipe.
“I highly recommend it to everyone who wants clear and firm skin,” says March, a hot-ticket facialist with a clientele (and waiting list) full of beauty insiders. “Bone soup contains minerals that nourish the skin cells, and they calm inflammation in the body—and consequently on the face as well.” She ticks off its amazing skin nutrients from magnesium, potassium, and calcium, to amino acids, collagen, hyaluronic acid, and glycosamino glycans, like they’re from a Swiss lab.
March got the idea and an original recipe from her acupuncturists (New York’s Christopher Chen and Naria Diaz Chi) for her Leaky Gut Syndrome, and her husband Rafael Rodriguez, a certified health coach in the making, tweaked it. “His recipe tastes much better,” March says.
In addition to being widely favored by health gurus and Paleos, beef-bone or marrow-based soups are an Eastern European tradition, explains March, which she detested as a girl. She gets over any squeamishness now by viewing the bones as her healing ticket for an overtaxed intestinal, digestive system—and radiance-booster. “The ingredients are all good for strengthening the gut, and the skin tissues, and suppressing inflammation, which includes acne,” she says.
So if you’ve got breakouts or skin-care issues, you can sip on this beefy stock knowing you’re way ahead on your bedtime beauty ritual. —Melisse Gelula
Bone Broth Soup
Drink 1 to as many cups per day as you want or need. Use it to cook rice, saute your veggies, too.
3-4 pounds organic, grass fed oxtail and/or beef thigh bone (may have meat attached)
Two inches of ginger root (cut into thick circles)
2 or 3 whole onions, thick sliced
3-5 scallions bulbs; save the chopped green stalks for garnish
1/4–1/2 cup of your favorite fresh herb (cilantro, parsley, thyme or rosemary)
1 Tbsp coconut or sesame oil
3-4 bay leaves
1/4 cup of apple cider vinegar or coconut vinegar (this helps to draw the minerals out of the bones and into the broth)
Mined or Himalayan sea salt
Optional: Celery stalks (few stalks cut into smaller pieces), some garlic (great antibacterial properties).
Bring a large stockpot of water and bones to a rolling boil. It should be large enough to cover all the bones. Boil for about 10 minutes. This will clean the scum off the bones. Dump the water.
Cover the bones with fresh 6-8 quarts of filtered water, add ginger, scallion bulbs, onions, and 1/4 cup of apple cider vinegar. Bring to a boil again, and then reduce to simmer. Cover the pot and gently cook for 6-8 hours, occasionally skimming the fat and residue off the top. Add water as necessary.
In the last half hour, add the oil. Add herbs in the last 15 to 5 minutes, depending how hardy they are. (Rosemary earlier, parsley last minute.) And add salt to taste just before you turn off the heat.
Once it cools down, put it in the fridge. When the fat hardens, remove it and strain the rest to enjoy. (Some recommend you eat the gelatin, but March does not.) Store in a tightly covered jar, if possible.
(Note: The soup can also be boiled down until it is very concentrated and then put into ice cube trays and frozen. The cubes can be stored in a plastic freezer bag and used as bullion. They keep well for a couple of months.)
For more information, visit www.juliamarchskincare.com