At the very basis of Ayurvedic philosophy lies the belief that all food is medicine. We heal ourselves through food.
This potent herbal broth is ideal for boosting immunity, nourishing gut health, supporting the digestive system, cleansing blood supply and pacifying the nervous system. Excellent for pregnant mamas with naturally low immunity, those looking to boost their health from microcellular level and nourishing from within.
Full of Vitamin C, antioxidants, minerals and vitamins, this herbal broth also is loaded with prana and micronutrients.
Ingredients:
BASE:
2-3 tbsp ghee
Mustard Seed
Cumin
Coriander
Ginger (fresh)
Turmeric (fresh)
Black peppercorns
1 Fennel bulb
HERBALS:
Shiitake mushrooms
Carrots
Celery
Butternut Pumpkin
Spring Onions
Basil Stems
Oat Straw
Mandukaparni leaf
METHOD:
I used a large 9 litre pot for this broth, which made around 2L (2 - 3 cups for 3 adults). Adjust your ingredient quantities accordingly to suit your own kitchen stock pot volume. I also make this broth to be consumed straight away - ie. over the course of the day from 11am onwards. I don't see the point of storing this past 6 hours - as the whole idea of a medicinal broth is to improve prana/Ojas - which we receive from fresh nutrients/broth intake.
I wash and chop all of my ingredients before starting the cooking process.
The following is quantities below are for yielding 1L of fresh herbal broth.
In a large stock pot, melt 2 tbsp of ghee over medium heat.
Add 1 tsp black mustard seed and wait until it foams and 1 or 2 pop up, then turn the heat down a notch. Grind up 1 tsp coriander and 1 tsp cumin seed in mortar/pestle. Add freshly ground spice to ghee/mustard seed and stir. Wait for their aroma (around 20 secs), before adding 1 finely sliced fennel bulb, sliced ginger chunks, 2-3 garlic confit cloves, freshly sliced turmeric and small handful of black pepper corns. Cook over low to medium heat for around 5 mins, or until fennel starts to soften. Thinner cut fennel takes less time.
Add your shiitake (5-8 mushrooms), 2-3 roughly chopped celery stalks/leaves, 5-6 baby carrots, chopped spring onions, 1/4 butternut pumpkin (with skin) and 5 - 6 basil stems. Cover ingredients with just enough filtered water. Bring to a soft boil, then reduce heat to simmer.
In a small bowl, add your herbal leaf (oatstraw/mandukaparni - or other herbs you use) with a small amount of water. Stir to ensure all herbs are moistened before adding to stock. Spoon 'wet' herbs into your broth and give a good stir through. Place a lid on the saucepan, so your broth doesn't evaporate. Simmer over low-medium for up to 1.5 hours.
After 1.5-2 hours, remove the lid and strain the broth through a fine metal sieve into another large saucepan. Allow to cool down for 10-15 minutes, before transferring to a glass jar with lid to store.
BENEFITS OF THESE PLANT MEDICINE ALLIES:
Oatstraw: calming and strengthening to the nervous system. Calm = no stress = no cortisol production/imbalance of hormonal activity. Oatstraw also stabilises blood sugar, reduces inflammation and nourishes the heart - the seat of consciousness.
Carrots: full of carotenes which are the precursor to vitamin A - needed for immune health.
Celery: vitamins K, B2 and vitamin C. Also full of antioxidants (apigenin and luteolin), which help to reduce inflammation.
Butternut pumpkin + skins: again, vitamin A, vitamin C - both play an important role in maintaining collagen - required for the growth of all bodily tissues, and beautiful skin and hair.
Basil stems: stems in a stock are more potent than leaves and contain a more condensed version of nutrients. Basil reduces oxidative stress, supports liver health and promotes immune health.
Shiitake mushrooms: scientifically proven to protect the DNA from oxidative damage. Lentinan found in shiitake, protects from chromosomal damage. Also assisting to reduce gut inflammation/absorption of nutrients in our diets, they have a high nutrient content of vital vitamins, minerals and enzymes to make them an ideal immune booster.
Digestive spice; cumin, coriander, mustard seed: used to regulate Agni, balance digestion and nourish all doshas in the body. This miracle blend of spice mix improves digestion, relieves bloating, calms bloating and abdominal pain and stimulates healthy strong appetite. CCF Tea has been used for eons to balance the body.
Garlic Confit Cloves: heating, pungent, and rajasic, garlic poached in ghee to form a confit is so beneficial in terms of assisting digestion and boosting the immune system.
Ghee: everybody knows how much I LOVE GHEE!!! Ayurveda's superfood. Known as an anupana - it acts as a vehicle for transporting nutrition directly to our tissues. Full of Omega-3s, vitamins A, D, E and K all assist to boost healthy immunity and promotes Ojas. It lubricates the joints and promotes gut health and strengthens the bones and tissues.
I hope you enjoy this recipe and the potent healing ability of our plant medicine allies. Print, share and make for your sisters, friends, mothers or family!
with love,
KRISTY x
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