Bone broth, meet 'The Healer' - your mineral rich and nutrient dense vegan alternative
Bone broth is the latest trend in health and wellness, garnering attention for its ability to build bone and joint-supporting collagen. Known for it’s healing properties, the amino-acid rich animal by-product is being consumed to treat a wide variety of illnesses and injuries.
The list of benefits associated with bone broth are extensive and remarkable. Regular consumption has been used to treat leaky gut syndrome, reduce inflammation and improve joint health, boost immunity and treat a variety of autoimmune diseases.
Unlike traditional store-bought meat broths, bone broth uses the parts of an animal that are typically discarded, such as bones and marrow, and simmers these to release powerful healing compounds such as collagen and glutamine.
For most vegans, consuming or preparing a traditional bone broth is out of the question. So if you are looking for a mineral rich plant-based alternative with powerful healing properties then you came to the right place.
With a variety of sea vegetables known to promote and support collagen and detoxification; onion and garlic for supreme antioxidant powers; a range of different mineral and nutrient dense mushrooms known for boosting immunity and fighting against diseases and infections; and ginger and turmeric roots to promote healthy digestion and prevent/treat inflammation, this list only scratches the surface of what its all-star ingredients are capable of.
Enjoy it on its own or to flavor your favorite grains and dishes for an extra nutritional kick.
Prep Time: 40 minutes | Cooking Time: 1 hour 15 minutes
- 1 yellow onion, peeled and chopped
- 4 garlic cloves, smashed
- 2 celery stalks, chopped
- 2 tbsp unrefined expeller pressed coconut oil
- 2 pieces of kombu (kelp) and 1/4 cup wakame, reconstituted (allow to sit in boiled water for 10 minutes)
- 2 carrots, unpeeled and chopped
- 2 leeks, chopped
- 2 large or 4-5 small shitake mushrooms, sliced
- 5 chanterelles mushrooms, cut in half
- 3 large or 5-6 small crimini mushroom, sliced
- 1 cup maitake mushrooms, pulled apart
- 2 lemon peels
- Ginger root, unpeeled and chopped (about 3 inches long)
- Turmeric root, unpeeled and chopped (about 3 inches long)
- 5 bay leaves
- 1 handful fresh parsley
- 1 tbsp black peppercorns
- 1 tbsp light miso paste
- Filtered water, just enough to cover the vegetables
- Sauté onion, garlic, celery in coconut oil on a medium to low heat for 5 minutes
- Add carrots, leeks, mushrooms; mix well for 3-5 minutes
- Drain excess water from kombu and wakame through a mesh strainer and add it to the pot (throw away kombu and wakame).
- Stir in lemon peel, ginger, turmeric, bay leaves and peppercorns.
- Add filtered watered; just enough to barely cover the vegetables and parsley. Bring to a boil and reduce to low heat.
- Stir in miso paste until it dissolves.
- Cover and simmer for 45 minutes. Remove from burner and allow to sit for 30 minutes before straining the broth.