Tag: vegetable broth

  • Healing Herb & Vegetable Broth

    Healing Herb & Vegetable Broth

    Healing Herb & Vegetable Broth

    When you’re looking for a soothing and nourishing recipe that can help boost your immune system and provide comfort, a healing herbal vegetable broth is the perfect choice.

    Packed with a variety of vegetables and aromatic herbs, this broth not only tastes delicious but also provides a wealth of vitamins, minerals, and antioxidants. Whether you’re feeling under the weather or just want to warm up on a chilly day, this recipe is sure to become a go-to in your kitchen.

    Elisa Franco

    Healing Herb & Vegetable Broth

    This healing herbal vegetable broth is a kitchen staple that you'll want to keep on hand year-round. Its nourishing properties make it a go-to when you're feeling unwell, and its delicious taste makes it a versatile addition to various recipes. Sip and enjoy the benefits of this homemade broth and share it with your loved ones. Store extra in the freezer to have at the ready.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 2 carrots chopped
    • 2 celery stalks chopped
    • 1 onion peeled and quartered
    • 6 cloves garlic smashed
    • 1/2 whole lemon washed thoroughly
    • 1 leek cleaned and sliced
    • 1 red or green pepper chopped
    • 1 parsnip chopped
    • 1 small bunch of fresh parsley or cilantro
    • 1 sprig of fresh thyme, or 1 tsp dried
    • 1 sprig of fresh rosemary, or 1 tsp dried
    • 1 bay leaf
    • 1 tsp whole black peppercorns
    • 1 tsp coriander seeds
    • 1 tsp fennel seeds
    • 1 tsp turmeric powder or a small piece of fresh turmeric root
    • 1-inch knob of ginger sliced
    • 1 small handful of dried shiitake mushrooms
    • 12 cups water
    • salt and pepper to taste
    • 3 jalapeño slices optional, for heat
    • 1/2 cup sliced reishi mushroom, or 2 tbsp powdered optional, for immune boost
    • 1 piece kombu optional, for immune boost
    • 1 tbsp dried astragalus optional, for immune boost

    Method
     

    1. Gather all your ingredients and chop the vegetables as indicated.
    2. In a large soup pot, dry-toast the coriander seeds and fennel seeds over medium heat for a few minutes until fragrant. This step enhances their flavors.
    3. Add all of your ingredients, except the water, to the pot. Stir to combine.
    4. Pour 12 cups of water into the pot, covering all the ingredients. Slowly bring the mixture to a soft boil over medium high heat.
    5. Once it boils, reduce the heat to low, cover, and let the broth simmer for about 1.5 to 3 hours. This allows the flavors to meld and the vegetables to release their goodness. Add salt and pepper to taste during this time.
    6. After simmering, carefully strain the broth into another pot or large bowl. Discard the solids or save them for compost.
    7. Your healing herbal vegetable broth is ready to serve. Sip it as a comforting and soothing drink or use it as a base for soups, stews, or any recipe that calls for broth. It's a wonderful way to nourish your body and support your immune system.
  • Homemade Immune Boosting Essentials thanks to Christine Waltermyer!

    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!