The recipe I am sharing with you this week is almost always in my freezer, my clients’ freezers and simmering in my slow cooker. It is not always exactly the same, depending on what I have on hand and what I am using it for, but it is always filled with vitamins and minerals, easy to consume and very diverse.
It is a vegetable stock, but even better. It’s made with lots of mineral-rich sea vegetables, the aromatic and powerful members of the allium family (onions, leek, garlic), the anti-inflammatory rhizome dream team (ginger and turmeric), immune-boosting shitake mushroom stems (you know, the part we sometimes throw out…), and of course, lots of clean, hydrating water.
I might be making this up, but I feel like ‘stock’ is a base to be made into something else (soup, sauce, stew) whereas ‘broth’ can be enjoyed as it is. This recipe can be both. On its own, with the help of a pinch of salt (and some turmeric –activating black pepper), it is a clean, flavourful, hydrating way to sip your nutrients. Especially when you might be going through a time when eating food and drinking water is not your favourite thing to do.