Immune Boosting Broth

This deeply nourishing, healing broth is a must this season! Completely plant based, this supports the immune and digestive systems, core elements of our bodies. When these systems are not functioning optimally, sickness and imbalances have an open door. I modified a base recipe  “vegan bone broth” from a dear friend and wellness counselor.  There are really endless variations of ingredients you can use for this broth, but here are some essentials:

Fresh Ginger Root: AKA “Universal Medicine” because it truly is. Fresh ginger root is anti-inflammatory, increases circulation, promotes digestive and respiratory health, helps dissolve phlegm, relieve nausea and is good for all doshic types.  I could write a dissertation on the healing benefits of fresh ginger root, but I’ll keep it short and sweet here 🙂

Medicinal Mushrooms: Fresh shiitakes are my favorite because they add a hearty dose of immune modulating powers and earthy goodness. Go to your local grocery store and see what other medicinal mushrooms are fresh and available, like maitake, oyster, or enoki. Each have their own unique texture, taste and healing properties. If fresh are not available you can use dried but I favor fresh to balance the dryness of winter season.

Sea Vegetables: Provide abundant minerals and vitamins from the sea, in addition to other elements like iodine and selenium.

Turmeric and Black Pepper: amounts will depend on your audience:-) My first batch had too much pungency for my 9 year old son. Just a small amount is needed. Black pepper gently stokes the digestive fire while helping to make all the potent qualities of turmeric (anti-inflammatory, anti-viral, hepato-protective  etc…) bioavailable.

Dark leafy greens: Anything in this category will do. Use the whole entire plant- stems and leaves- since you will be straining out the broth. You can munch on the soft veggies, too.

Scallions/Green Onions: In Chinese Medicine scallions are used to “release the exterior” , which is sort of like pushing a pathogen out of the body that entered and can cause sickness. Also gently warming and relieves toxicity.

Miso paste: Miso is a fermented food made from a variety of grains and/or beans. Fermented foods are natural sources of probiotics, which are great for gut and immune health.  It is important NOT to boil miso because it destroys essential qualities; just add at the end and warm it up.

Bring 12-14 cups of water to a boil.
3-4 slices of fresh ginger root
One large handful of fresh medicinal mushrooms
1-2 TBS turmeric
1 TBS black pepper corns
1 whole onion, quartered
3-4 cloves of garlic
Several cups of Organic orange and green veggies with stems, leaves, peels etc… ie celery, carrots and tops, whole plants of kale, collards, chard, parsley, sweet potato….
1-2 TBS olive or coconut oil
1/2 – 1 cup of seaweed (wakame, nori, kombu)

5 TBS miso paste (ADD at the END)
1 bunch diced scallions (ADD at the END)

Simmer for 1-4 hours. Strain. Keep the strained broth warm and stir in the miso paste and scallions and warm for another 5 minutes. Drink immediately or store in the fridge and use within 4-5 days or freeze.