07 Jan Homemade Immune Boosting Essentials thanks to Christine Waltermyer!
Homemade Immune Boosting Essentials
thanks to Christine Waltermyer!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Vegetable Broth
Makes 8 cups
Ingredients
1 cup fresh maitake mushrooms, or ½ cup dried
2 celery stalks, cut into big chunks
2 carrots, cut into chunks
2 to 3 cups winter squash, cut in big chunks
½ cup fresh burdock root, cut into pieces (or ¼ cup dried burdock)
1 small bunch parsley (you can leave the stems on)
1 tablespoon fresh ginger root slices
½ large onion, cut into big chunks
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
3 dried shiitake mushrooms (or 6 fresh shiitake mushrooms)
2 bay leaves
2 cloves garlic
½ gallon water
Method
This vegetable broth can be made in an Instapot, pressure cooker or regular soup pot.
For Instant Pot or pressure cooker: Place all ingredients in the Instant Pot or a large pressure cooker. Place the lid on your pressure cooker or Instant Pot and bring to full pressure on high heat. After 15 minutes, remove the pot from the heat and let the pressure reduce naturally. Strain out the ingredients by pouring the broth through a strainer into a large bowl. Remove the lid and cool completely before pouring into tall glass mason jars.
For regular soup pot: Place all ingredients in a large soup pot. Cover with a lid and bring to a boil over medium high heat. Reduce heat to simmer on low for 1 hour. Remove from heat. Strain out the ingredients by pouring the broth through a strainer into a large bowl. Cool before pouring into glass mason jars.
Store the vegetable broth in covered jars in the refrigerator for 3 to 5 days, or freeze for up to 4 months.
Lemon Sage Cold Care Tea
Serves 1
Ingredients
1 cup (8 oz.) water
10 fresh sages leaves (or one teaspoon dried sage leaves)
1 teaspoon fresh lemon juice
1 teaspoon raw honey or brown rice syrup
Method
Place the water in a small saucepan. Bring to a boil over medium high heat. Turn off the heat and add the sage leaves. Remove from the heat and let steep for 15 minutes. Strain the tea through a small strainer into a mug. Add the lemon juice and sweetener of your choice. Enjoy warm.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!