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 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 I walked on wet leaves below my feet.
Sintra, Portugal
HEALING VEGETABLE BROTH
A root and sea vegetable broth boosts your immune system, strengthens your kidneys, and creates an alkaline, mineral-rich drink to replenish your cells and rest your digestion. I make it early in the 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 a lemon
freshly ground pepper
preparation
- All vegetables should be organic and as fresh as possible. Thoroughly wash the vegetables, but do not peel them. Cut them into large chunks and place them in a heavy-bottomed pot with the stick of kombu and ginger slices.
- 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. Ten minutes before turning off the heat, tie the bunches of parsley and coriander together and add them to the broth. This will impart added mineral ions.
- Remove the vegetables with a slotted spoon and reserve them for other uses.
- 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 of your body.
Goodness shared from Stacey
