04 Feb Healing broth that will nourish and strengthen your body, boost your immune system and support digestion

I am very happy to share with you this incredible recipe that have been with my family for nearly  two decades, helping us live healthy life. This delicious and powerful vegetable broth nourishes,  regenerates  and detoxifies our body.  It will quickly strengthen anyone who is fighting all sorts of  infections and disease that weakens the body. It contains very little calories and large amount of easy to absorb nutrients.  All vegetables and healing spices help easing digestive problems related to overload of unhealthy and hard to digest foods.  Hippocrates once said: “Let the food be thy medicine” and this broth surely is!

The key to creating the broth is the use of best quality, organic ingredients that are free of chemicals such as pesticides, herbicides, synthetic fertilizers, glyphosate etc. Anything that is harmful to our body and the Earth.

Another element is the cooking. The broth should be cooked for a minimum of four hours on slow simmer for up to 12 hours. The longer we cook it, the more nutrients gets infused into the liquid turning it into a rich, healing elixir.

This is how regenerating soups are prepared in Ayurvedic, Chinese Medicine  as well as Japanese Ramen. The idea for this broth was inspired by my fascination with these traditions and their relationship with food as part of the holistic approach to life. When researching different civilizations around the globe and their diet, it is easy to noticed that mainly the inhabitants of the Far East countries are among the longest lived people. The foods they consume have been very well studied and increasingly prized and used in Western world as part of a healthy lifestyle and a very important element of macrobiotic cuisine.

Let’s look closer at some of the ingredients. Everything used to prepare the broth provides the body with a wide spectrum of  vitamins and minerals and while I encourage you  to adjust some ingredients to create flavour that satisfies you the most, I do not recommend skipping ones that follow: shiitake mushrooms, kelp, garlic, onion, ginger, turmeric and spices: cloves, allspice, star anise, thyme and oregano.

SHIITAKE MUSHROOMS:

Shiitake mushrooms have been famous for their medicinal properties for thousands of years. Thanks to their health-promoting properties, they are considered a symbol of longevity in Asian countries. They are an important part of Chinese Medicine. They are currently the third most common mushroom cultivar in the world. Dried shiitake mushrooms in Canada can be bought in health food stores, Asian food markets and ordered online.

Shiitake mushrooms are valued mainly for their immune-boosting properties. They are also an excellent source of selenium, potassium, magnesium, iron, phosphorus, vitamin D, and B vitamins. They even contain many of the same amino acids as meat. Studies have shown that shiitake mushrooms lower cholesterol levels due to the presence of a compound known as eritadenine.  Shiitake mushroom extract is also used in the prevention of cancer.

KELP:

Seaweed has been used as a nutrient in the traditional cuisine of people living by the ocean for thousands of years. The leading countries in their consumption are, of course, China, Japan, Korea and Vietnam, but thanks to increased popularity of sushi, seaweeds are growing in popularity around the world.  I love seaweed salad which I make quite often at home and adding kelp to soups and broths became a tradition for my family. I am convinced by the research showing that seaweed detoxifies the body, supports its immunity, cleanses the lymphatic system, reduces the amount of bad cholesterol, regulates water balance and metabolism, removes toxins and swelling, has anti-inflammatory properties and has anti-cancer properties.

It has been proven that kombu strengthens the body’s immunity and supports the treatment of arthritis, lung diseases, cardiovascular diseases and hypertension. Seaweed is generally superior to terrestrial plants in terms of its nutrient richness, mainly due to its calcium, iron, and iodine content. They also contain copper, zinc, phosphorus and a lot of vitamins (e.g. priceless B12, A, C, E, K, PP). To supplement vitamin and mineral deficiencies, it is enough to include just a few grams of algae in our daily diet. Vegetarians and vegans use seaweed as a natural dietary supplement (e.g. the popular chlorella).

GARLIC:

You are probably already familiar with garlic and its wonderful  health benefits. Related to onion, garlic has a pungent and rich aroma and it became one of the most common used spices. It shows strong antibacterial actions thanks to a plant compound called allicin. It is known to support immune system, protect cells from oxidation and development of cancer. Garlic helps to lower blood pressure protecting the heart and circulatory system. Also lowering the risk of developing dementia and Alzheimer’s disease.

GINGER:

Treasured by many cultures for thousands of years. The part that is most commonly used is the root ( rhizome ) that can be consume fresh, dried, powdered, juiced, used as ginger oil or ginger extract. I love the flavour that is very characteristic to Asian cuisine.

Most people already know that ginger has a warming effect, so it is an irreplaceable remedy for hypothermia and colds. It should be present in our kitchen from September to the end of March. Not only does it warm you up, but it is also rich in antibacterial, antiviral and anti-inflammatory substances! The oils found in ginger, called geraniols, have antibacterial and antipyretic properties ( reduces fever ).  Research also proves that it is geraniols that give it its cancer-fighting properties, in addition, ginger improves circulation, has anti-swelling properties and prevents the formation of clots in the blood. It brings relief during migraine attacks, has anti-inflammatory properties and reduces pain. It also has diuretic properties, strengthens and cleanses the kidneys. It also improves blood supply to the brain, so it is great for improving concentration. I helps with nausea and motion sickness.

Consuming ginger supports digestion and the oil it contains, stimulates the secretion of gastric juices and has antispasmodic and anti-edematous properties.

TURMERIC ( CURCUMIN ) :

Today, almost everyone knows that turmeric is one of the most valuable spices with wonderful healing properties. It has a strong anti-inflammatory and cleansing effect on our body. It protects the liver against toxic factors, which are so abundant around us. Prevents the formation of cancer and has an antioxidant effect, i.e. it removes free radicals from the body, thus prolonging our youth and health.

HORSERADISH:

Horseradish, and more specifically the root of this plant, is used not only in the kitchen as a Christmas spice, but also – due to its medicinal properties – as a natural remedy for various ailments.

In folk medicine, horseradish is used, among others: for runny nose, sick sinuses, digestive ailments, headaches, spine pain and rheumatic pain. Modern scientists also decided to check the health properties of horseradish. Their research shows that horseradish should be appreciated primarily for its anti-cancer properties.

SPICES:

All spices chosen for this broth not only add depth to flavour but also have wonderful medicinal properties. Widely used in folklore and herbal medicine around the world. From antibacterial, antifungal, antioxidant and anti inflammatory to immune system stimulating and digestive aid and many more. Definitely a MUST HAVE in my pantry/ medicine cabinet!

Now, lets move right to the recipe so you can start benefit from this amazing broth in just a few hours.

YOU WILL NEED: ( for 7 – 8 L pot )

4-5 medium large carrots

1/2 medium celeriac ( celery root )

1/4 medium white cabbage

2 medium potatoes

2 medium onions ( with skin )

20 large cloves garlic ( with skin )

about 40 x 10 cm dry kelp ( often sold as Kombu )

5 cm fresh ginger root

20 dry shiitake mushrooms

about 1/2 cup dry maitake mushroom and/or wild mushrooms ( if not, add extra 10 shiitake mushrooms )

20-30 cm fresh burdock root

1 can coconut milk

1/2 tsp good unrefined, unbleached salt ( grey sea salt, Himalayan etc )

1 tsp dry cumin seeds

1 tsp dry coriander seed

1 tsp dry oregano

1 tsp dry thyme

1/2 tsp dry rosemary

1/2 tsp cayenne pepper

1 TBSP turmeric powder

THE METHOD:

Chop all ingredients roughly and place in a pot. Add spices and cover with water, bring to a boil, then reduce the heat and simmer, covered for four, up to twelve hours. Strain the broth, remove vegetables and spices. Drink the decoction as a cleansing and strengthening remedy several times a day, preferably for 7 days. I like to add it to my family’s daily selfcare routine during the cold months and enjoy a cup of broth every evening.

Cheers to your health!

with love, Basia