This recipe is especially useful in the winter:
- 8 cups bone broth
- Carrots, onions, garlic, celery, radish, and other vegetables of your choice
- 4-6 Shitake mushrooms
- Add 2-3 pieces of Astragalus or Echinacea root (you can order this from Mountain Rose Herbs or ask at local health food stores) (put in an empty tea bag or wrap in cheese cloth)
- 1 inch of fresh ginger root minced
- Dark greens (collards, kale, mustard, turnip, etc)
- Cayenne pepper (optional)
- Wakame – soaked in cold water until saturated and then minced
- Sea salt (Celtic sea salt is ideal)
- In a stock pot, place any bones and vegetable ends
- Fill with water (preferably filtered) to at least above the level of the bones and vegetables.
- Add 2-3 tablespoons of vinegar (any kind will do)
- Bring to a boil skimming any foam that comes to the top
- Turn down to the lowest heat setting and allow it to simmer, covered, for 8 – 48 hours.
- Strain out the bones and vegetable ends
- Use immediately and/or store in glass jars in the refrigerator until ready to use.
- Makes excellent base for soups, stocks, sauces, gravy, or use to cook rice or beans.
- Pour bone broth into a large pot.
- Add vegetables of choice along with Daikon radish, garlic, shitake mushroom, and astragalus or Echinacea root.
- Allow to cook for about 30 minutes or until vegetables are almost finished cooking
- Add the ginger root, greens, optional pepper, and wakame
- Salt to taste
- Remove herbs before serving
Eat 1x/week during cold months. Make it spicier if you are presently sick; it helps clear the sinuses.
You can also have bone broth as a warm beverage. It is very soothing to the digestive system and is the best way to get minerals from the diet (much better than supplements).
Astragalus, Echinacea, and shitake mushrooms are excellent immune tonics helping you keep from getting sick and preparing you to meet any illness. Other ingredients provide a wealth of nutrients and minerals to keep your body working at an optimal level.