9/21/2014

healing broth

healingbroth1

Good morning friends! I’ve been up in Ventura this weekend to relax and rest. I am so grateful Jason’s family has a nice place up here by the ocean where we can slow down and unwind. It’s amazing what a couple of days away from bustling Los Angeles can do for my energy, health, and over all outlook on life!

I got up early to cruise around the Ojai farmers market while Jason worked with a patient. The drive from the house to Ojai is so beautiful and the air always smells sweet. I hit up my favorite stands for leafy greens, herbs, fruits, and veggies. The Ojai market is hands down one of my favorites. It’s small but everything is local and the farmers are so cool. I love being able to talk for twenty minutes for someone about purslane!

For the last eleven days Jason and I have been on a pretty intense cleanse. To keep our electrolytes and mineral levels in balance and stay hydrated, I’ve been making some version of this healing broth for us to drink throughout the day. It really makes a huge difference in how we feel and I wanted to share the recipe with you. The healing broth can be consumed warm like a tea or you can use it as a base for soups or to cook beans/grains in.

Healing broth helps to alkalize our bodies and provides key nutrients that we need to detoxify and restore our bodies. As we begin transitioning into fall, drinking a small portion (1/2-1 c. is all that is needed) of broth daily is a great way to keep our immune systems strong. At the first sign of a cold drink as much of this as you can and take a ginger detox bath. These two home remedies never let me down! I cook a very large quantity so it will last a long time. I figure if I’m going through the process of making it, might as well have it last!

healingbroth

I like to use a wide range of plants in this broth to give it layered flavor and as many nutrients as possible. Not all broths are created equal and this one is truly therapeutic. I love using medicinal mushrooms in broths for their adaptogenic compounds and immune strengthening capabilities. Fresh ginger and turmeric are a staple in my fall and winter soups to bring down inflammation and keep digestive fire strong. Using a combination of root vegetables gives the broth a sweet flavor and when paired with the kombu (a seaweed) makes this a mineral power broth.

I use a large quantity of ingredients than most recipes out there to ensure this broth has grounding and restorative properties. If you have a crockpot that is large enough that works great. You can also cut the recipe in half for a smaller slow cooker. The longer the broth cooks the richer it will become. Like most good broths, the flavor gets better with time and I don’t even use salt with this one! If you want to use salt, I suggest adding it at the end to individual servings. A small squeeze of lemon juice is wonderful right before consuming as well for brightness and intensify the flavors. My healing broth is so calming and I can’t wait for you to feel the benefits for yourself!

healingbroth2

Healing Broth

makes about 6 quarts

 

Ingredients //

  • 1 small celery root with stalks
  • 1 medium fennel with stalks
  • 1 rutabaga
  • 1 medium purple onion
  • 4 small new potatoes
  • 2 carrots
  • 1 large leek
  • 1 medium daikon with leaves
  • 4 large leaves of curly kale
  • 3 small zucchini
  • 10 cloves garlic
  • 6 inch piece of ginger
  • 6 inch piece of turmeric
  • 1 bunch flat leaf parsley
  • 1 large dried maitake mushroom
  • 1 handful dried shitake mushrooms
  • 1, 6 inch strip of kombu
  • 5 springs fresh thyme
  • 3 bay leaves
  • 10 juniper berries
  • 3 tsp. coriander seeds
  • 24 c. water

 

Method //

  1. Prep all the vegetables! Wash the fresh vegetables well. Cut the celery root, fennel, rutabaga, and onion into chunks and add to a large stock pot. Rough chop the carrots, leek, daikon, kale, and zucchini. Add them to the pot.
  2. Peel and smash the garlic and add it.  Slice the ginger and turmeric lengthwise and combine the rest of the ingredients into the pot. Fill with 24 c. of water and bring to a boil.
  3. Once boiling, cover and reduce heat to low.
  4. Simmer for at least 2 hours.
  5. Strain the broth and let cool to room temperature before storing. Strained ingredients can go right into the compost.
  6. Keep in glass containers in the fridge for up to a week and appropriate containers in the freezer for 3-4 months.

 

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Here’s to drinking to our health this season! Enjoy!

xoa

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