My walks these last few mornings have been under a slow, fuzzy, fizzling, drizzle of rain, cocooned warm and safe inside my jacket and hood. Yesterday, it was particularly magical as I walked the familiar windy, cobbled stone road, in a thick blanket of fog which imparted a feeling of magic, mystery and wonder. Today my walk was different again, it cleared, less windy, still cloudy except for a small patch of blue sky above. The colours were so clean and vibrant and below my feet walked on wet leaves.
Sintra, Portugal
healing vegetable broth
A root and sea vegetable broth to boost your immune system, strengthen your kidneys and create an alkaline, mineral-rich drink to replenish your cells and to give a rest to your digestion. I make it early morning to drink as a simple cleanse throughout the day.
ingredients
⅓ cup moong dal
4 sticks celery
1 medium fennel bulb and fronds
1 handful string beans
2 – 4 carrots, coarsely chopped
2 zucchini, coarsely chopped
1 small sweet potato, coarsely chopped
1 strip kombu (sea vegetable)
1-inch knob ginger, cut into slices
2-litres filter water
1 bunch parsley
1 bunch coriander
juice of half lemon
freshly ground pepper
preparation
1. All vegetables should be organic and as fresh as possible. Thoroughly wash, but do not peel the vegetables. Cut them into large chunks and place in a heavy-bottomed pot with the stick of kombu and ginger slices.
2. Cover with filtered clean water and simmer for 2 – 4 hours. The longer you cook the broth, the richer and more flavourful it will be. 10 minutes before turning off the heat, tie the bunches of parsley and coriander together and add to the broth. This will impart added mineral ions.
3. Remove the vegetables with a slotted spoon and reserve for other uses.
4. Strain and season with salt and pepper. Serve each bowl with a squeeze of lemon, freshly grated ginger and turmeric and enjoy the warm healing replenishment to your body.
Goodness shared by Stacey
