GUT-HEALING VEGETABLE BROTH (AND WHY IT’S BETTER THAN BONE BROTH)

Diets such as Paleo, GAPS, SCD and many others related to gut healing, all have one thing in common. They are NOT vegan friendly, at all.

Baca Juga

Apparently, animal products are absolutely essential for gut healing, which I find very hard to believe or understand. After searching forums, all I can find is people frustrated with the lack of choice for veggies and vegans and people encouraging them to compromise their ethics, as this is “the only way”.

One particular “superfood” related to gut-healing that I’ve seen talked about a lot, is Bone Broth. You might have seen a lot about it in the news and media, as it seems to be a health trend at the moment. I’ve read a few books and articles that INSIST this is the number one thing you need for healing your gut and that if you leave it out, you’re not going to the best results and healing will be much slower.

GUT-HEALING VEGETABLE BROTH (AND WHY IT'S BETTER THAN BONE BROTH)
PREP TIME: 5 MINUTES COOK TIME: 1 HOUR TOTAL TIME: 1 HOUR 5 MINUTES SERVINGS: 8

A nutritious, gut-healing broth as a vegan alternative to bone broth. If you don't like or can't find any ingredients, don't worry. Add what flavours you like and try to get as much variety and nutritional

INGREDIENTS

12 cups / 2 3/4 litres filtered water
1 tbsp coconut oil or extra-virgin olive oil
1 red onion quartered (with skins)
1 garlic bulb smashed
1 chilli pepper roughly chopped (with seeds)
1 thumb-sized piece of ginger roughly chopped (with skin)
1 cup greens such as kale or spinach
3-4 cup mixed chopped vegetables and peelings I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery
1/2 cup dried shiitake mushrooms
30 g dried wakame seaweed
1 tbsp peppercorns
2 tbsp ground turmeric
1 tbsp coconut aminos (see notes)
A bunch of fresh corriander or other herb of your choice
(optional) 1/4 cup nutritional yeast flakes for extra flavour and vitamins

INSTRUCTIONS

Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.
Once everything has been cooked down, strain the liquid into a large bowl.
Serve immediately with some fresh herbs, for decoration or cool for later. It also freezes well.