The season of wintery chills, foggy mornings and ugg-boots is here and boy are we feeling it… we know you are too! Although your fingertips may be frozen, we see this as the perfect opportunity to pull out that slow cooker from the back of your cupboard and get creative in the kitchen with some hearty soul warming recipes.
To get you started, how about giving our Simple Vegan Broth a go. This recipe is brimming with nutrient dense veggies making it the perfect soother for those feeling a little under the weather or as an addition to your juice or ‘raw till 4’ cleanse.
The star veggies in our vegan broth are:Garlic- We all double the recommended amount of garlic in a recipe for a reason, because it’s just that good! Did you know that garlic has been traditionally used throughout history for its anti-inflammatory and anti-microbial properties? The active compound in garlic, allicin which provides these benefits is activated when crushed or chopped.
Onion- They really are nothing to cry over, unless they are happy tears! Onions are jam packed with vitamin C, potassium, B-vitamins and fibre. Quercetin, the active compound in onions is also well known for reducing inflammation, providing potent antioxidants as well as supporting cardiac health.
Celery- We have been hearing a lot about celery the past few years and for a good reason. Celery is full of antioxidants, disease fighting compounds such as flavonoids as well as electrolytes. It also contains phytonutrients that have been proven to protect the mucosal lining of the digestive tract, supporting healthier digestion and protecting against gastric ulcers.
You can mix and match the veggies as you please, add in different herbs or even some spices, the varieties are endless. Enjoy getting creative with our super simple Vegan Broth and make sure to tag us @juiceinstitute with your creations!
6 carrots, roughly chopped
2 brown onions, roughly chopped with skin on
4 celery sticks, roughly chopped, including leaves
6 garlic cloves, halved with skin on
2cm knob of ginger, roughly chopped
1 cup of kale
4 bay leaves
¼ cup chopped parsley
4 sprigs of thyme
2L of filtered water
1 tsp Himalayan salt
Place all ingredients in your slow cooker and cook on low for 8 hours or on high for 4 hours. The longer you slow cook the veg, the more flavourful it will be!
Once finished, strain the broth into your recycled Juice Institute jars! The broth will last 4-5 days in the fridge or if you would like to keep it for longer, freeze the broth in ice cube trays then transfer to a container.
It is inevitable that some nutrients will be lost during preparation and slow cooking of the broth however, most quality nutrients and minerals will still remain.
Keep all of the skins on the veggies where possible as the skins contain plenty of vitamins and minerals too.