Immunity 🌿 Broth aka Immunity Tonic aka Vegetable Broth
I admit. COVID-19 had me reevaluating my relationship with the severity of the Flu.
You see, as a 9 year old, I received a Flu vaccine. My body formed an allergic reaction to the Flu shot, as it often does with antibiotics and vaccines. The sickness took over my body and I was LIVID with an illness. So, I vowed to never again receive the Flu shot.
19 years later, I have mastered Immunity Tonics & Teas, Elderberry Syrup, Sovereign Silver, Oregano Oil and other masterful approaches to building the Immune System. Most importantly, a strong sense of consuming mindfully and organically grown foods. Because of this, I can happily say that I have not experienced the Flu since. #knockonwood
And it wasn't until last year that I began brewing up my own Immunity Broth in exchange for Vegetable Broth. Truly, they are one in the same. Just, with a significant intention to be power packed with Immunity healing herbs and plants.
Please keep in mind that this recipe serves as a foundation. If you feel the call to substitute another vegetable or herb, please do as you feel. As I believe we each know what is best and needed - if only we follow our intuition.
This recipe is large + in charge. You will need multiple or one large container. Recommend : Half Gallon Mason Jars.
So, without further ado, enjoy my hearty Immunity Tonic.
Immunity 🌿 Broth
☆ A selection of medicinal mushrooms: 5-6 slices of reishi, 7-10 shitake, 1 large maitake (could also add in turkey tail) to total 1-2 cups
☆ 1/2 cup of astragalus root
☆ 1 bunch of celery, chopped
☆ Six to ten carrots, sliced
☆ 1 large yellow onion, sliced
☆ 1 large garlic bundle
☆ 4 1/2 Quarts of water - adding up to four cups of additional H20 while simmering
☆ 1 bunch of Parsley
☆ 3-5 springs of sage or 1/2 cup dried sage
☆ 2 (3 inch) turmeric roots, sliced
☆ 2 (4 inch) ginger roots, sliced
☆ Orange Zest + Peel (Sliced Optional)
☆ Lemon Zest, Peel & Sliced
☆ Himalayan Salt & Pepper to taste
☆ Optional add-ins could be: nettles, feverfew, burdock, cilantro, or additional seasonal herbs
How To :
☆ Combine plants in a large pot and bring to a rolling boil. Cover, and let simmer on low heat for 2-3 hours. Keep an eye on the water levels; I tend to add up to four additional cups throughout the simmer. Once the time is up, remove from heat and strain through a strainer or cheesecloth. (Personally, I first strain and then use the cheesecloth to squeeze the goodness out of the remaining plants.)
☆ Use as is, in soup, freeze for later use.
Yes, it looks like A LOT of work but it is essentially quite easy and useful. By preparing your own broth, you will consume far less sodium and receive power punches of fresh nutrients. Your body, mind and spirit will thank you.
If you enjoyed this recipe, please share it with a loved one or on your page. The world needs more understanding and access to being a maker. And it is our duty to share with one another on ways to heal and THRIVE! Stay tuned for more herbal remedies to nourish and flourish.
Big ❥ Love
Elise Dixie Jane