Before I start this blog post I would like to remind you that I am not a health care professional in any way shape or form. I am simply sharing what works for me and hoping to inspire people to eat more fruit and veg and take care of themselves. If you have an issue you are concerned about you should consult your health care professional.
O.K. Now that is out of the way. Can I be honest here?
So, as you know, up until recently I have run a successful pop up organic, plant-based smoothie and raw dessert venue in our little seaside town of Barwon Heads. Its was completely seasonal. Only operating for six months of the year. Summers were long and fun. But man were they busy. The energy it required to be “at work” 16-18 hrs a day 7 days a week was immense. Not too mention the out-of-your-comfort-zone extra bit it required for this introvert to be in front of people all day.
Don’t get me wrong. I LOVED it. So why am I beginning with this information you ask? Good question. Because this last February, as we came to the end of another epically busy season I got pretty sick. My body had held out for a good three years with not so much as a minor cold (thanks hight fruit and veg diet!) and then BOOM. Having had my tonsils out at an early age I have little defence when it comes to throat infections and so that is exactly what I was dealt.
So, after a second little bout of the same thing a began to reintroduce more fermented and gut healing foods.
You see your gut plays the most enormous part in so many areas of your health. Skin, hair and nails, digestion, weight, mental health and clarity, energy, and immunity, just to name a few.
In addition to all the sauerkraut, kimchi and coconut yogurt I have been consuming lately I decided to introduce another component. Restorative, comforting, delicious broth.
Here is what I have come up with so far…..
Makes 2-3 liters
Prep time: 10 minutes
Cook time: 1 hour
1 large leak, thinly sliced
4 stalks celery, thinly sliced
20g fresh turmeric root, grated (or 2 teaspoons ground)
4 cm piece ginger, peeled and thinly sliced
4 cloves garlic, peeled and diced
4 cups (1lt) vegetable stock
8 cups (2lt) filtered water
1 large beetroot, peeled and finely sliced
3 tablespoons organic tamari (or ponzu)
handful wakami, reconstituted in water
2 cups parsley, roughly chopped
2 cups spinach or kale, tightly packed
2 tablespoons light miso
Sea salt to taste
OPTIONAL TO SERVE
2 big handfuls of parsley
Start by placing the dried wakami in a bowl of water to reconstitute while you prepare the rest.
Sauté leak, garlic, ginger, turmeric and celery in a little broth until soft. Drain the water from the wakami, add the remainder of the liquid, tamari or ponzu, beetroot and wakami.
Bring close to a boil, reduce heat and simmer for 45 minutes. Add greens and parsley, stiring well. Continue to simmer for 5 minutes or so.
Turn heat off and strain to seperate broth. Stir in miso. Or serve as a light soup with the veggies.
Allow to cool and store in air tight glass jars in the fridge for up to two days.
Alternatively, if you have a slow cooker you can combine all ingredients and cook for 12 hours of more, adding the greens and miso at the end.
Enjoy a cup in between meals instead of tea and coffee or in addition to lunch or dinner!