We are fans of fasting, intermittent fasting, and seasonal wellness rituals. A quick Google search on fasting benefits shows that fasting: Speeds up metabolism, reduces insulin sensitivity, promotes longevity in your cells, improves brain function, and reduces blood pressure. Fasting really is good for what ails you.
Most fasting mimicking diets have you keep your calories under 350-500 calories per day. There are many ways to stay under your calorie mark and still not feel like you’re starving. We have found drinking broth while fasting helps with minerals, salt, a few calories, and hydration. Plus, by making it yourself you know what’s in it and you will insure that you won’t break your fast.
This is our go-to recipe for broth which has so many benefits. Enhance your broth with CBD oil for added benefits.
Nourishing Veggie Broth
1 large bulb fennel with fronds
1 bunch swiss chard, arugula, mustard greens, or kale (whatever you have on hand)
4 large scrubbed, but unpeeled carrots
4 stalks celery
3-4 stalks lemongrass
6 cloves garlic
½ bunch flat leaf parsley
½ bunch cilantro
5 inch knob ginger
5 inch knob turmeric or 1 tsp turmeric powder
2 bay leaves
5 slices of dried astragalus (optional)
3 Tbsp. reishi or cordyceps powder (optional)
Fresh lemon juice
Roughly chop the fennel, chard stems, carrots, celery, leeks, lemongrass, garlic (leave garlic smashed on your cutting board for 10 minutes before adding heat) and add to a large stock pot with water. Next add the parsley, cilantro, bay leaves, astragalus, and reishi powder. Bring to the lowest possible simmer and simmer for 1 hour until all of the veggies are well cooked. Or throw it all in your instant pot for 1 hour and allow it to naturally release. If you are missing a couple ingredients, don’t fret – just use what you have in the kitchen!
Drain the veggies and add to your compost.
Serve warm with a bit of salt and a squeeze of lemon
Save vegetable scraps from making food through the week and store them in a bag in your freezer. This means you will always have a good variety of vegetables for your broth and it’s money saving too.