Fall Nourishing Broth Recipes (vegan/veg & bone broth option)

Two delicious and nourishing broth recipes to welcome in the Autumnal season! See Below!

Vegan/Veg Gut Soothing Miso Broth

1c. fresh Shitake Mushrooms (Or sub 1c. dried shitake, lions mane, *chaga or *reishi)

2 large carrots

2 celery stalks

1 bulb fennel (about 1c.)

1in fresh turmeric (or 1-2 tsp turmeric powder)

1in fresh ginger (or 1-2 tsp ginger powder)

1tsp fennel seed/powder

1tsp coriander seed/powder

1tsp cumin seed/powder

1pc wakame seaweed or tsp kelp powder

1-2tbs coconut oil (or ghee if you do dairy)

Optional; onion, garlic, jalapeño

Optional toppings; cilantro, lime, drizzle or sesame oil, sprouted mung beans

8-12+ c Water (fresh spring water or RO water preferred, I typically at least double my water to veg ratio if not triple. you can always add water as needed.)

**1 tsp Organic Miso (mild white miso or any personal favorite) to be added per serving after broth/soup has been warmed as a probiotic and tummy soother. Do not heat.

Get out your favorite stock pot and wooden spoon.

Thinly slice fresh mushrooms. If adding or subbing with dried mushrooms you can rehydrate ahead of time in some fresh water until soft and slice. If using chaga and/or reishi you can leave whole and remove after cooking. (*For an added bonus, you can simmer reishi and chaga a second time in water (1 part mushroom to 2 part water) until water is reduced by half and add to your leftover broth or sip on its own for added health benefits.)

Chop carrots, celery and fennel. Finely chop or shred ginger and turmeric. If adding onion, garlic or jalapeño, chop finely.

Sauté all ingredients (except seaweed and miso) in 1 -2 tbsp coconut oil until fragrant.

Add water and seaweed and simmer until carrots are tender. If using seaweed flakes instead of a large piece, add to taste per each serving. Remove seaweed after cooking if using a large piece. Add in 1 tsp of miso paste (mix with warm water or broth, do not simmer or boil as it is a delicate probiotic! I prefer to not strain and enjoy with the veggies and spices. If your tummy is extra sensitive, you can strain and just sip. I love this over rice or with ramen noodles and topped with cilantro, lime and a drizzle of sesame oil.

Original Recipe by Sunrise Doula Lynsey Genevieve 2023

Ayurvedic Bone Broth

HEALING BONE BROTH

Ingredients:

2+ pounds of bones beef or chicken (beef preferred) 8-12 cup water

2 tbsp apple cider vinegar

2 carrots

2 stalks celery

1 tsp black peppercorns

2 cloves of garlic coarsely chopped

1 tbsp ghee

(Optional anti-inflammatory add ins; 1 inch pc turmeric, 1 inch pc ginger)

(Optional immune boosting add ins; handful of thyme, rosemary, oregano, sage)

Instructions:

1.Begin by roasting your beef bones. (Not necessary for chicken bones or if you already cooked the bones). They can be placed in a roasting pan in the oven for 30 minutes at 350°F. Next place the bones in a pot, cover with water and add the apple cider vinegar. Let rest for 1 hour – this leaches the minerals from the bones. Coarsely chop the carrots and celery and add to the pot. Bring to a boil. Once boil is reached reduce heat to a simmer. Keep on simmer for up to 24 hours (minimum of 1 hour). As frothy impurities make their way to the top, scoop away with a spoon and discard. This will happen more in the first 2 hours of cooking. In the last 30 minutes, add the garlic and any optional ingredients from the option list above. (I personally like to saute turmeric and ginger in ghee separately and then add in. Also remember to chop your garlic at least ten minutes before adding to increase the medicinal properties!)

2.Once finished, remove from heat and allow to cool slightly. Using a fine strainer remove all contents from the broth. It is still very warm at this point. Lastly mix in the ghee. When cool enough the broth can be stored in glass jars and kept in the fridge. Serve warm.

Origina recipe: Ayurveda Mamas Adapted By: Sunrise Doula Lynsey Genevieve