SHARON’S DIRT BROTH
The animal-free chef’s answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I’ve ever had. Before – During – After.
Makes 35 cups
This is a lengthy process, so don’t engage until you have some time, okay?
Saute the shitakes:
1/2 lb. shitake mushrooms, washed, remove stems by cutting them out of center of cap – cut caps into wedges (1/2 inch at widest part), reserve stems for broth
2 T. Thrive algae oil
Celtic salt and fresh grind black pepper
In medium skillet, over medium heat, melt algae oil. Add shiitake wedges, salt and pepper to taste, then saute till tender and a little golden brown on some edges. Turn heat off and set aside.
Cook the beets:
1 bunch fresh beets with stalks and leaves
4 c. water
Cut off leaves where the leaf part ends on the stalks. Wash leaves, discarding spotted or soiled ones.
Cut off both ends of beets, peel and cut into 1/2 inch cubes.
Place beets and leaves in 4 cups water and cook till almost tender. Turn heat off and set aside.
Prep the asparagus and spinach:
3/4 lb. fresh asparagus, washed – remove bottom 1/2 or 1/3 of stalk where it snaps off when bent into an arc; cut asparagus spears into 1 inch lengths and set aside for adding at end of cooking time
Save bottom asparagus stalks and add to shitake stems in the 3 c. water in saucepan. Cover and cook till you’ve extracted flavor and minerals into broth, about 30 minutes. Set aside.
8 oz. fresh spinach leaves, washed and drained and set aside to be added at end of cooking time
Let’s make the broth:
16 c. water
1/2 lb. peeled, diced carrot
1 lb. peeled, diced turnips
2 lbs. red cabbage, remove outer leaves, core and cut into approx. 1 inch squares
1 whole bulb garlic, peeled (keep the cloves whole)
3 sheets roasted seaweed cut into 4 x 1-1/4 inch pieces
2 T. Himalayan Pink salt
2 T. Celtic salt
2 T. garlic powder
2 T. onion powder
2 T. ground fennel seed
2 T. ground coriander
1 T. Hungarian paprika
1 T. turmeric
2 T. liquid smoke
1/2 t. ground allspice
1 t. celery seed
2 t. dried mint
2 t. ground rosemary
2 t. ground sage
1/2 t. red cayenne pepper
additional 4 c. water
In large soup pot combine water, carrot, turnips, cabbage and garlic . Cook, covered, at a slow boil for 30 minutes.
Add seaweed, herbs and spices and additional water.
Add beets/greens in water. Stir well.
Strain asparagus stalks and shitake stems, then add that broth to the main pot. Discard stems. Continue to cook all the while.
Prep tea:
4 c. water
3 green tea bags
3 black tea bags
Bring water to boil in separate pan. Add tea bags. Turn heat off and let steep for 10 minutes. Remove tea bags and add tea to main pot.
We’re nearing the end:
16 oz. pkg. froz. peas
1 c. Agar Gel
the sautéed shitake mushrooms
the previously washed spinach
the previously cut asparagus spears
2 T. Thrive algae oil
2 T. extra virgin olive oil
additional salt to taste
fresh peeled ginger sticks as garnish if desired
Add peas, agar, sautéed shiitake mushrooms, spinach, asparagus, algae oil and extra virgin olive oil to main pot. Stir well to submerge spinach, then cook till asparagus becomes tender and agar melts.
Add additional salt if desired. I added 1 more tablespoon.
Notes: That’s it. A great Dirt Broth – from the earth that is supposed to feed its inhabitants.
The first bowl I had with fresh ginger for an added health spike, thereafter I ate it plain.
Steve preferred to strain the solids from the broth and drink it.
CHEF DAVIES-TIGHT™ 