Immunity Broth
It was Hippocrates who said, “let food be they medicine, medicine be thy food” and more than anything I believe this to be true. I am not a doctor but I have spent years talking with medical and naturopathic doctors alike, Ayurvedic and Chinese medicine practitioners, nutritionists and healers and one of the things they all agree upon is eating a balanced and nourishing diet complete with whole foods and organic when possible. Now each of these practices have different definitions of what constitutes eating healthfully but I know when I am eating, foods rich in vitamins and minerals which encourage my body’s natural immune building and healing properties I feel the best. It makes sense to stay away from inflammatory foods such as gluten, sugar, dairy, alcohol and instead feed my body with whole foods from the earth which over centuries have facilitated healing in the body. I love to drink bone broth when I am fighting something but vegetarians will shy away from bone broth. This broth is for everyone and can be enjoyed throughout the day. Onions and garlic are considered anti-viral, anti-parasitic, anti-bacterial and anti-fungal. Ginger and turmeric are anti-inflammatory. Shiitake mushrooms are high in copper which supports the immune system and garnet yams are high in manganese and potassium. Chaga and Reishi mushrooms strengthen immunity. But these tinctures to add at the end are optional. Drink this before, during and after you get sick. It is warming and soothing. Save this broth in a bowl or mug.
I cannot make any claims but I like to believe this immunity broth helps me stay well and helps me get well. I believe in these ingredients as medicine. Garnish fresh grated daikon radish or horseradish (which helps clear mucus) and cilantro with is detoxifying.
Makes about 2 quarts/ about 1.9 liters/ Prep time 15 minutes/ cook time 30 minutes/ total time 45 minutes
Gather
1 piece ginger root, 2-inch/ 5 cm, peeled and sliced
2 heads garlic, tops sliced off
1 yellow onion, sliced, skin on
5 scallions
5 ounces/140 grams shiitake mushrooms, whole with stems
1 garnet yam, peel on and cubed
1 piece turmeric root, 1 inch/2.5 cm, sliced
2 rosemary sprigs
4 sprigs thyme
6 springs parsley
4 sprigs oregano
2 and 1/2 quarts/ 237 ml water
lemon juice to taste
Chaga tincture (optional)
Reishi tincture (optional)
Salt
Butter radish thinly sliced for garnish
Horseradish or Daikon radish (optional) to grate fresh into your bowl or mug
Cilantro for garnish
Make
Pour about 1 cup of water into a large pot over medium heat. Add the leek, onion, and garlic and cook until softened, stirring frequently. Add a bit more water so the mixture does not dry out or burn. Once the onions are translucent, about 5-6 minutes, stir in the broccoli. Add enough water until it just covers the broccoli. Simmer for 30 minutes. Then add the turnip or radish greens, dandelion greens, parsley, kale, and stir. Add more water until everything is just covered. Simmer until all the greens are wilted, about 7-10 minutes. Turn off heat. Transfer the ingredients and the water into a high speed blender and then add the hemp seeds and the Umeboshi plum vinegar. Blend until smooth. Add the salt to taste. If the soup feels too thick, add a bit of water. The goal is to have more of a sipping broth in lieu of a thick and creamy soup. Pour into a mug or bowl and garnish with fresh chopped herbs like basil, mint and chives. Squeeze a dash of lemon or lime on the top.
