The digestive system is truly the core of our well-being - involved in many processes, so it’s extremely important we keep it in order. When we do, we not only feel great, but we can perform at a level we want. If we allow our gut health to become poor, we can end up with impaired nervous and immune systems in addition to our overall hormonal function. A healthy gut health is very important as it prevents some of the more harmful microbes from passing through the small intestine.
As a vegan athlete, I make it a priority to provide my body what it needs for overall health, nourishment and athletic performance. I prefer to eat my vitamins and minerals from real food as much as possible, so I really enjoy making this “medicine/vitamin/restorative broth”, which also acts as a great detox. This approach is extremely easy on the stomach and quick to digest. I make this almost once a week throughout the year and I assure you it will quickly become a staple in your house.
Here what I do:
I gather every immune boosting, vitamin and mineral rich veggie I can find and throw them into either a soup pot or slow cooker and let them all simmer away. Before long I have the best kind of medicine; a flavorful vegan broth filled with soft, slow-cooked vegetables that soothes and nourishes.
Prep Time: 30 minutes
Cook Time: 4-6 hours
Yield: makes about 2 1/2 quarts of strained broth
· Hard root veggies (carrots, golden beets, radishes, turnips)
· 1 handful cilantro
· 1 handful fresh flat leaf parsley
· 3 stalks of celery
· 2 - 3 medium whole cloves of garlic, crushed
· 1 medium onion
· 1 yellow squash
· 1 bunch kale, chard or collard greens (leaves only)
· ½ cup fresh or ¼ cup dried shitake mushrooms (or a other wild mushrooms)
· 1 large piece of kombu (seaweed) - optional
· 1 - 2 inch piece of fresh ginger, skin removed and grated
· 1 - 2 inch piece of fresh turmeric, skin removed grated (or ½ tsp dried if fresh is not available)
· ½ teaspoon fine sea salt
· ¼ teaspoon freshly ground black pepper
· 3 quarts/12 cups filtered water
· 3 tablespoons blackstrap molasses
· 1 Tablespoon of hemp oil (added after cooked)
Coarsely chop veggies into even sized pieces.
Place all the ingredients except the hemp oil and add the water to cover.
This is boundlessly adaptable and easy to make and store for when you need it.
Nourish your health and feel great, naturally! - Kristin Wuhrman
Owner of BEVEGAN® Grassroots Health. Board Certified Holistic Health Coach. AKA Miss Bellevue Vegan. Plant-Based Health Consultant. Vegan Athlete. Outdoor Enthusiast. Outdoor Gear Reviewer. Author. Cotopaxi Local Ambassador. Animal Lover. Dreamer. Believer.
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