Nutritional Fall Broth

Nutritional Fall Broth: 

I have been using a pressure cooker to make my bone broth this year and it is amazing! Saves time, and gas/ electricity. I have also been adding nutritional herbs to cook with the bones and veggies. I have mostly used nervines and immune booster, but anything would work. It doesn't affect the taste much, but adds more complexity. 
*if pregnant, be mindful and contact your midwife to know what herbs are safe for pregnancy*



Organic Bones (Baked at 450 for 20 min) 
2 Carrots (chopped roughly) 
1 Head of Celery (chopped roughly) 
1 onion (chopped roughly) 
1 Leek (chopped roughly) 
4 Garlic Cloves
1 bunch of Parsley
1 T Red Boat Fish Sauce
Splash of Apple Cider Vinegar
Salt to taste

2 Bay Leaves
1/4 Cup Elderberry
1 TRosemary
1 T Peppercorn
Astragalus (a few slices) 
1/4 Cup Nettles
Reishi (a few mushrooms) 
1/4 Cup Lemon Balm
1/4 Cup Burdock
1 T Turmeric
1/2 Cup Alaria (or other seaweed) 
1 T Codonopsis
Other herbs specific to your needs... 

Put all of the above ingredients into the pressure cooker. Cover the bones and veggies with water, make sure to not fill more than the "fill line." Cook in pressure cooker for 30- 60 minutes. When warm, but not hot, strain broth.