An Herbalist’s Immunity Broth Recipe | Plant-Based | Well+Good

An Herbalist’s Immunity Broth Recipe | Plant-Based | Well+Good


– Hi, I’m Rachelle Robinett, your herbalist and holistic
health practitioner, and the host of “Plant-Based.” Today, we are coming to you from Supernatural Cafe in Brooklyn. (gentle music) Broth started as a way for people to be able to use all parts of an animal. So, after we had our choice cuts, the rest could go into a big pot, and just boil and simmer, and extract and become this
magical thing called broth. Broth has spread throughout
the entire world, and it has always been
considered a medicinal tool. So, throw your herbs in there, throw your spices in there, chicken soup when you’re sick. There’s actually a really
good old Yiddish saying that, “Troubles are easier to take
with a soup than without.” Broth extracts amino
acids, collagen, vitamins, minerals, all the good
stuff out of the meat, the vegetables, anything
that’s in that pot. What you get is a
nutrient-dense, soothing, very simple to digest beverage. So this is like the savory green juice. This is like all of your
vitamins and minerals in a cup. This is something that your body has to do almost no work to digest, but it is just blessed with
all of these fabulous nutrients that it can absorb really immediately. So it’s really nourishing, and it is always part of
a gut healing protocol. And a gut healing protocol can be great for your immune system, it can be great for
your probiotic balance, it can be great for weight, and on and on and on. Broth is one of my favorite
things to recommend to people who are super-busy. So if you’re stressed, or anxious, or you eat your lunch at your desk, or you’re like, going,
you’re on your feet, and you need food while you’re moving, having something easy to digest means that your body can keep moving, and doing what it’s doing, instead of stopping to
digest a big, heavy meal. So you can have broth as a snack, or, depending what you put in it, you could have it as a meal too. It’s a really great way
to just let your body do a little bit of work,
and get a lot of good. So, when you’re making broth, make it your own. You can put so many different flavors, so many different spices
and herbs in there, it can really reflect your
own taste and your own needs. So, the broth we’re making today is one of my absolute favorites. I drink this all winter long. And the base is water, you
can also use tea as your base. I always use miso, and we’ll be careful to add the miso later, so it doesn’t get heated up with the broth and we don’t kill all the good bacteria that’s in that miso. We’ll have garlic, great for immunity. We’ll put a little bit of lemon in there, and we’ll put a lot of
different herbs in there. Let’s make this herbal immunity broth. One half of a lemon, juiced. One to two tablespoons nutritional yeast. 1/8 of a teaspoon sea salt. And some optional add-ins are, a dash of cayenne pepper,
medicinal mushrooms, ashwaganda powder. Heat water on the stove, or in a teapot to just below boiling. Allow it to cool to a drinkable temp, and then add it to a blender, and blend on high for several seconds. One clove of fresh garlic,
chopped or pressed. When the broth is cooled
just a little bit more, add one tablespoon miso paste. Blend everything on high
for several seconds, and you’re done. Pour into a mug or a thermos, and enjoy. You can also make a
large batch of this broth at the beginning of the week, and store it, refrigerated, to reheat a little bit each day. Here it is! This is my favorite, guys, this is the broth. So, we have herbs, we have spices, we have a little bit of saltiness, and we have lots of
digestible, just, goodness. I’m just gonna drink it. It’s like chicken soup
without the chicken! It’s your vegan heal-everything broth. You get a saltiness, you
get a little cheesiness from the nutritional yeast. You get that, just that
punch from the garlic. It’s really fabulous, and you could put so many herbs in here, and you’d never know. Really wonderful. Well, cheers, I hope this gets
you guys through the winter, in very good company. For more episodes of “Plant-Based,” subscribe to Well and
Good’s YouTube channel.

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