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March 17, 2016
Author: Lily Mazzarella
3 Broth Truths:
1)Broths are at once cleansing and nourishing.
2) Nutrients in this broth are solubilized, easily absorbed from the intestines and ready to be lapped up by your cells.
3) Regular broth consumption is life-changing.
Don’t worry too much if you don’t have every single ingredient in the following recipe, or you don’t like seaweed…don’t sweat it. Feel free to leave out and add ingredients at will. There is no perfect way to make broth, and there are many perfect broths!
1 small bunch spinach
1 small bunch flat parsley
1 small bunch cilantro (optional)
1 small bunch swiss chard or kale
4 stalks celery with tops
Here in Sonoma County, the nettles are coming out! Toss in 1 handful nettles, if you have them growing near you! Harvest wearing thick gloves.
½ inch knob of ginger, peeled & roughly chopped
1-2 pieces of Kombu or other seaweed
½ onion, large shallot or 1-2 leeks
½ celery root (aka, celeriac)
1 medium-sized carrot
Wash & roughly chop all ingredients. Don’t worry about peeling them. Combine in the largest pot you have (a stockpot is a great investment, if you don’t already have one!). Cover with filtered water & bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours.
Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars.
Refrigerate 1-2 quarts & freeze the rest. Broth can be drunk freely, at any temperature, & used as a base for your Protein-rich Emerald Soup.
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