Vegan 'Bone' Broth!
According to many within the health arena, if you suffer from any gut related issues the only way to heal and cure it is to drink this miracle elixir containing a magical ingredient, collagen! However, did you know that the body has the capacity to create it's own collagen when given the right conditions. Although, it does tend to slow down as we transition through the years. As with many things in life.....
This broth does not contain any actually bones or collagen, however it is extremely soothing and nourishing to the gut.
The key amino acids that your body needs to build new collagen include glycine and proline. These amino acids can be found in various plant-based foods including cabbage and kale (to name but two, there are many more), you also need vitamin C, which again can be found in kale, as well as Broccoli and red peppers. Garlic is also important as it contains lipoic acid and taurine, both of which repair damaged collagen, and sulfur, which is a major player in collagen synthesis. These are just some of the beneficial properties found in this broth, although equally important are stress management and sleep which can both impact on your bodies ability to properly produce the collagen it requires.
Last but not least is to ensure you eat plenty of antioxidant rich foods (eat the rainbow), to help protect against damage to collagen fibres, and lysine rich foods (black and kidney beans, lentils, pistachio, potatoes, pumpkin seeds, quinoa) to aid proper synthesis and production of collagen.
Vegan 'Bone' Broth
Recipe serves 4 - 8 | Takes 10 minutes to prepare | Cooking 2 – 3 hours
What You Need
2 litres of filtered/spring water
1 tablespoon of coconut oil
1 red onion, quartered (leave skin on)
4 cloves of garlic, crushed (skins on)
1 thumb size piece of ginger roughly cut
2 - 3 cups of mixed chopped vegetables and peelings (carrot, onions or potato peelings, red cabbage, kale trimmings, fresh mushrooms, leeks, celery, broccoli stalk etc.)
1/4 cup of dried shitake mushrooms (or similar dried mushrooms)
A small handful of dried wakame seaweed
1/2 tablespoon of peppercorns, 1 tablespoon of turmeric powder,
A bunch of fresh coriander of other herbs of choice
2 tablespoon of miso paste
How To Do It
- Place all the ingredients into a large pot (minus the miso paste), mix well, bring to a boil then simmer for a at least a couple of hours.
- Once everything has been cooked down and cooled slightly add the miso paste and stir well (miso paste is a fermented food so by adding it last after the cooking process we can conserve all the goodness in the food), strain the liquid into a large bowl or container.
- Serve immediately with some additional fresh herbs, and a splash of omega oil (hemp seed oil, flax seed oil, walnut oil). Alternatively cool the liquid completely, and keep in the fridge or freeze in cup size portions defrosting and ensure it is heated through, however do not boil before use.
Will keep in the fridge for 3 – 4 days alternatively cool completely and freeze in portion sizes (should keep for a few months).