VEGAN HEALING BROTH

VEGAN / GLUTEN-FREE

This broth is inspired by Dr. Will Bulsiewicz’s biome broth. If you haven’t read the book FIber Fueled, it’s a good one with so many great recipes - I’d highly recommend it. I loved this recipe because of the balanced flavor, health benefits, and ease of making. If you don’t eat meat like me, this is the next best thing to bone broth for your gut. Use in soups, to cook grains, or just heat up and sip as is when you are looking for something comforting and healing.

Makes 8 cups

INGREDIENTS

1 sheet of seaweed (kombu/kelp, nori, dulse, or wakame)

2 carrots, chopped OR 1 sweet potato

1 stalk of celery, chopped

1/2 cup shitake mushrooms (dried or fresh) - or 1 teaspoon of mushroom powder

1-inch of ginger, sliced

2 tbsp nutritional yeast

2 tbsp olive oil

3 tbsp tamari or liquid amino’s

1/2 tsp ground turmeric

2 bay leaves

1/4 tsp ground black pepper or 5 whole black peppers

1/2 cup of fresh herbs (thyme, oregano, sage, parsley, rosemary) - or 2 tbsp of dried herbs (you can mix and match any of these you wish)

8 cups of filtered water

INSTRUCTIONS

Place all ingredients into a pot on the stove, or slow cooker. If using the stove, bring to a boil and then simmer for 2-3 hours. If using the slow cooker, cook on low for 6+ hours. Allow to cool, strain the broth and then store in a glass mason jar in the fridge for up to 1 week. You can also freeze this up to 3 months, but be sure to use an appropriate container or to leave enough room at the top of the mason jar for expansion.