"Whenever I'm feeling frazzled, I use this broth as a replacement for tea or coffee. Just add ghee or coconut oil and it is so satisfying," says Sasha Pagni, Sakara's resident food alchemist and avid plant-based home cook.
There's a reason why Sakara's expert-level cleanse, Level II: Detox, includes medicinal mushroom broth as the evening nightcap; it's potent healing with every sip. Pagni's rendition of this system-wide healer uses nettle, a mineral-rich leaf as well as shiitake, a mushroom with anti-cancer compounds including lentinan. There's also Kombu and dulse, iodine-rich sea vegetables and immune-balancing ginger and turmeric. She suggests using this as a base for soups, or to heighten flavor while cooking grains like quinoa or brown rice.
Ingredients:
- 3 cups fresh shiitake
- 1 cup dried mushroom medley (suggested: the dried mushroom medley usually has shiitake, oysters, and porcini)
- 2 strips of Kombu
- ½ of a lemon + its peel
- 4-inch piece fresh ginger, peeled and chopped
- 3 garlic cloves, smashed
- 6-inch piece of turmeric, peeled and chopped
- 1 cup of fresh or dried nettle leaves
- 2 cups dandelion leaves
- 10 fresh sage leaves (2 tablespoons dried)
- ½ cup dried dulse
- 4 tablespoons chickpea miso
- ¼ cup apple cider vinegar
- 2 tablespoons lavender
- 2 teaspoons Himalayan salt or Celtic salt
- 1 teaspoon ground black pepper
- 1 bay leaf
- A handful of fresh parsley
- A handful of fresh cilantro
Directions:
- Place all ingredients, except for the parsley and cilantro, in a large pot and cover with water; it should require at least 10-12 cups of water to cover the fresh ingredients.
- Bring the pot to a boil on the stove and add more water if needed.
- Once at a boil, cover the pot and turn the heat to low for 3 hours. Make sure to check on the broth and stir occasionally.
- After 3 hours, put in the parsley and cilantro and any additional herbs you would like.
- Turn off the heat, cover the pot half-ways with the lid, and let it sit for 1-2 hours.
- Strain out just the mushrooms and set aside. Then using a colander, strain the ingredients, pressing down on the cooked ingredients, leaving the broth in a large bowl.
- Compost the remains of the cooked ingredients, and the mushrooms can be sliced and eaten with the broth.
- Store the remaining broth in tightly sealed jars and place them in the fridge.
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