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New Wave Bone Broth

       

We like to make it as easy as possible to get high from the power of plants. For busy days, we love to have a big batch of plant based bone broth in the fridge or freezer. Cook a big batch over the weekend, then keep it on hand as a base for soup, to make quinoa with, to steam vegetables, or keep it simple and drink it straight.

INGREDIENTS

8 CUPS FILTERED WATER, DIVIDED

3 PCS KOMBU (2” EACH)

1 TABLESPOON OLIVE OR COCONUT OIL

1 SPANISH ONION, PEELED AND CHOPPED

1 CARROT, CLEANED AND CHOPPED

1 LEEK, CHOPPED

⅔ CUP DRIED SHIITAKES (OR 1½ CUPS FRESH)

1 PC GINGER (2”), PEELED, CHOPPED

1 PC TURMERIC ROOT (2”), PEELED AND CHOPPED

1 HEAD GARLIC, UNPEELED, HALVED CROSSWAYS

⅔ CUP DULSE

8 SPRIGS PARSLEY

6 SPRIGS THYME

2 BAY LEAVES

1 TEASPOON BLACK PEPPERCORNS

1-2 WHOLE CHILIES (OPTIONAL)

Soak ½ of the water and kombu together overnight in the refrigerator. Reserve. The following day, in a large stockpot sauté the onions in your choice of oil until they become translucent. Add in the carrots and leeks. Continue to saute until both vegetables become fragrant and soften, about 8-10 minutes. Add the reserved kombu and water to the pot (slowly and carefully, it may sputter a bit). Pour in the remaining 4 cups of water and all remaining ingredients. Place pot over medium low heat. Right before the pot boils, pull out the kombu and discard. Bring the remaining broth to a boil, then reduce to a simmer. Gently cook undisturbed for 2 hours. Turn off heat and strain broth carefully through a fine mesh sieve and/or a cheesecloth. Discard the leftover vegetables or save for another use. Taste the broth and add sea salt, lemon juice, raw cider vinegar or your choice of oil to taste. * Variation: add 1-2 teaspoons of chlorella/spirulina for an extra sea mineral kick. Just make sure to add after the broth has cooled slightly! *

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