A restorative no-bone broth with vitamins, minerals, amino acids and sea vegetables.
Restorative is defined as “having the ability to restore health, strength, or a feeling of wellbeing” and that’s exactly what this No-Bone Broth does. My daughter and I shared a few cups, like a warm, comforting hug, it made us both feel great. A feeling of wellbeing is how I’d describe it.
Please note, if you're a die-hard bone-broth lover, and are not interested in discussing the background of bone broth or any other viewpoints, no worries! I've got nothing but love for ya! For everyone else that would like to take a look at both sides and some background, here's what I've learned....
Restorative No-Bone Broth
My no-bone broth is packed with naturally collagen boosting plant-foods to help your body do what it does best – function optimally when we feed it properly!
Ginger promotes healthy digestion, is a powerful cancer fighter and anti-inflammatory, and immune booster.
Turmeric is another anti-inflammatory, promotes joint health, aids in cholesterol and blood sugar regulation, and antioxidant.
Kale is packed with vitamins, nutrients and minerals – especially vitamin K for bone health, vitamin A for immune system health, and antioxidant vitamin C for collagen production (source)
Garlic has cardiovascular benefits, supports bone health, and detoxifies with antiviral, antifungal and antibacterial properties.
Lemon is another food packed with immune boosting and collagen producing vitamin C.
Sea vegetables contain iron and are an additional source of vitamin C
Parsley is cleansing for the blood, contains lots of vitamins K, C and A with their aforementioned benefits.
Parsley is cleansing for the blood, contains lots of vitamins K, C and A with their aforementioned benefits.
Restorative No-Bone Broth
16 cups
Organic Ingredients
1 inch knob fresh turmeric, peeled and rough chopped
1 inch knob fresh ginger, peeled and rough chopped
5 cloves garlic, crushed
1 parsnip, chopped
2 carrots, chopped
1 onion, chopped
1 red bell pepper, seeded and chopped
4 stalks celery, chopped
1 cup sliced mushrooms
4 large kale leaves, torn
2 bay leaves
1 Tbsp powdered spirulina, totally optional (will alter color but just as delicious)
2 thumb sized pieces of kombu or arame (sea vegetable)
1/4 cup liquid aminos or coconut aminos
16 cups filtered water
Handful fresh chopped parsley
Juice of 1 lemon
Directions
1. Add turmeric, ginger, garlic, parsnip, carrots, onion, pepper, celery, mushrooms, kale, bay leaves, spirulina, kombu, liquid aminos and water to a large stock pot.
2. Bring to a low boil, reduce heat, cover and simmer for 30 minutes.
3. Remove from heat; stir in parsley and lemon juice; let cool, strain out the solids for compost and enjoy.
Freeze leftovers in muffin tins!