Do you need a health boost? Are you looking to make something nutritious for someone who’s a new mum, going through treatment, or feeling under the weather?
They will love this recipe, and rather than buy someone flowers, why not drop them in a great broth that might help them feel better from the inside out. I was searching and searching for the perfect broth recipe when I came across this one from Chloe’s Kitchen, she calls it Miracle Broth. She has a fab website, if you are into food, check it out!
WHY BROTH?
It feels like broth is having a moment and I recently spoke to Dr. Mindy Pelz on The Good Glow about all the benefits.
But if you’re like me, the idea of boiling bones may not be your thing, so why not try this veggie version.
This broth is nutrient dense, it’s great for your gut, and this recipe is packed full of wonderful ingredients like turmeric, kombu and mushrooms (however you can sub out anything you don’t like).
When making something nutritious and delicious I love to check out the health benefits of eating it.
Kombu – is a type of edible seaweed and can be picked up in your local Asian supermarket or health food store. It’s an essential ingredient in the Japanese Blue Zone Okinawa – where they drink Dashi Kombu broth daily. This is a region of the world where people live longer. You can listen to my incredible chat with Dan Buettner about The Blue Zones here. It contains antioxidants, fiber, and minerals.
Shiitake mushrooms – the health benefits of Shiitake mushrooms are endless. They support your immune system, heart health, they also have anti-inflammatory effects and anti-cancer properties.
I try to ADD IN good food into my diet as opposed to taking anything OUT. So for me, broth is not a substitute for breakfast or lunch, rather a super nutritious add on. I’ll have it in the morning to break my fast or as a side to my lunch or dinner.
There is a risk with shop bought broth because it may have high sodium content, so the great thing about making it yourself is..you know exactly what’s in it.
Ingredients
- 1 bunch of celery
- 1 Leek
- Stalks from 1 bunch of broccoli
- 1 piece of ginger
- 1 piece of turmeric
- 1 large onion
- 1 bulb of garlic – skin on cut in half
- 2 carrots – skin on
- 1/2 bunch of parsley
- Mushrooms – any type (I used Shiitake)
- 1 sweet potato
- 1 red potato
- 1 strip of Kombu (dried seaweed)
- Salt
- Whole Peppercorns
Method
- Chop all the veg, try to buy organic where possible and wash it.
- Leave the skin on the carrots, garlic and the ginger if you like.
- Place the veg into the biggest pot you have.
- I add 2 1/2 litres of water. This is best judged by you – if your pot doesn’t allow as much water as you’d like, you can add more later. Once your veg starts boiling, it will decrease in size.
- Cover with a lid and boil gently for 3 plus hours.
- Strain the veg – you can compost the veg (the nutrients have left the veg at this point).
- Once you strain the broth, you can leave it to cool and store in the fridge.
- You can add the broth to soups, stews, or gently warm it and drink it from a cup.
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