The hype about bone broth boils down to the gut healing properties of gelatine which is released from the collagen from the bones. But don’t despair my vego friends, there are some wonderful plant-based alternatives that are shown to boost gut health and strengthen the digestive tract lining.
Below is a simple and highly nutritious vegetable broth that you can whip up at home. It includes Shitake mushrooms -these powerhouses contain 18 amino acids, plus over 30 enzymes and contain antiviral, antibacterial and antifungal properties. Adding Shitake shrooms to your broth will add B vitamins, copper, manganese, selenium, zinc and vitamin D.
Some other essential ingredients that contribute towards healing the stomach lining are wakame (dry shredded Seaweed) and turmeric. The seaweed adds minerals and other collagen-boosting nutrients – it’s also high in potassium, calcium, iodine, iron and magnesium.
Coconut aminos can be used as a healthy alternative to soy sauce. It has a significantly lower amount of sodium than soy sauce, and its gluten and soy free. Coconut aminos also contains amino acids and B-vitamins.
2 cups leafy greens, mustard greens, cabbage, kale
4 celery stalks
1 medium sweet potato
1-2 medium onions
6-8 fresh shiitake mushrooms sliced (or a small package dried)
2 inches fresh ginger peeled and cut into thick slices
2 inches fresh turmeric peeled and cut into thick slices (or 2 teaspoons ground turmeric)
5-6 garlic cloves
2 bay leaves
1 tbs coconut aminos
3 tablespoons wakame
1 tsp peppercorn
4-5 sprigs fresh thyme (parsley, sage, rosemary can also be used)
(additional veggie suggestions : fennel, leak, spring onion)
Wash and rinse all veggies well and roughly chop of slice. If you’re not using organic vegetables, add some apple cider vinegar to some water in a 1:3 ratio and soak the vegetables for about 10 seconds to help remove additional pesticides.
Place vegetables in a large stockpot or slow cooker. Add the ginger, turmeric, garlic bay leaves, wakame, coconut aminos, and any other herbs you desire. Cover with the water.
If using the stove, bring to a boil, then lower to a simmer. Cover and cook for 2-3 hours. If you’re using a slow cooker, cover and leave on high for 6-8 hours
Remove the remaining solid vegetables from the pot or slow cooker and strain the liquid into another bowl. When the broth has cooled to room temperature, transfer the broth into PBA free airtight containers. The broth can last around 4-5 days in the fridge and months in the fridge.