Throughout the month of January, I challenge us to embrace the mantra of gradualness, celebrating each victory, each run (however long), each piece of fruit (instead of that cupcake), each attended yoga class. By acknowledging our incremental efforts and successes, however minute or grand, life and our attitudes about it take on a monumentally positive spin and we find success in ever day. We keep our ‘resolution’ momentum, our gusto, our positivity. With so many people kicking off 2015 with the intention of incorporating more healthful practices into their everyday, I’ll be sharing a series of lighter and abundantly nourishing recipes- perfect for those seeking a post-holiday reset or for plant-based inspiration in this new year. A success in every meal.
With so much chat running around the internet about Bone Broth and it’s elixer like properties, I haven’t been able to shake off the notion that perhaps I’m missing out – that I NEED a trendy paper cups filled with a magic potion of collagen and amino acid rich boney combinations. That maybe ‘Winter Alexandra’ really ought to make a plant-based exception – just this once – to uncover the hype. Although I have found myself increasing drawn to the Bone Broth phenomenon, combining mystical connections to the ancient slow-food world and demonstrable nutrition benefits in the modern one, you’re not going to find any bones in my broth anytime soon.
Not to say that I’ve completely brushed off the concept of sipping – today I am (so) excited to share my Sipping Vegetable Broth – the epitome of wintertime warmth and cozy, the epitome of deeply healing. Made with carrots, sweet potatoes, onion, antioxidant rich and anti-inflammatory garlic and ginger, cabbage and kale this vegan recipe is a nutrient powerhouse. Carrots and sweet potatoes, known for their deep orange color, are great sources of beta-carotene, a precursor for Vitamin A. Vitamin A is important for maintaining optimal eyesight, glowing and healthful skin (the first line of defense for our immune systems), and aids in wound healing and liver cleansing. Onions are rich in sulfur-containing compounds responsible for their pungent odors and for many of their health-promoting effects. Several servings of onion each week are sufficient to statistically lower our risk of developing some types of cancer. Cabbage is a rich source of a number of phytonutrients helpful in boosting our defense mechanisms and assists in blocking the reactions of cancer-causing substances, while detoxifying and eliminating harmful toxins and hormones from our system. Requiring only minutes of preparation, this vegan broth will simmer to perfection while you bop about doing what you do and will keep in your refrigerator for up to a week (or much longer frozen) to sip at your leisure. I serve my vegan bone broth alternative warm in my favorite mug as an afternoon coffee substitute, or over a bowl of steamed vegetables and grains as a light soup.
1 large yellow onion, roughly chopped
6 cloves garlic, peeled
2 inch knob ginger, peeled and sliced thin
2 large carrots, peeled and sliced
2 stalks celery, sliced
1 sweet potato (1 pound), rustically cubed
2 cups lacinato kale, roughly chopped
¼ green cabbage, thinly sliced
16 cups filtered water
In a large pot bring all ingredients to a boil over medium-high heat. Reduce heat to low, cover, and simmer for a minimum of 90 minutes up to 4 hours. Simmer longer for a richer flavor.
Allow soup to cool and strain all vegetables from broth (vegetables can be eaten separately over your favorite grain, or added back into the broth with grains and/or beans).