• White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon

#balancebyjitkarobinson

©2018 by Jitka Robinson.

Spring Cleanse Broth - SO delicious!

May 21, 2018

 

Feeling heavy or tired? Do your allergies bother you? Is your digestion sluggish? Do you have an excessive body weight and mucus build-up? Chances are your Kapha dosha is out of balance. It can easily happen in the spring. You may benefit from a gentle Ayurvedic cleanse. Spring is a perfect time of the year for a cleanse. Plant based juices such as pomegranate, pear or apple juice, and mono-diets based on soups or kitchari are suitable. You can support your detox by drinking room temperature, warm, or hot water and herbal teas. Drinking warm water with a dab of raw honey during the day is also suitable. One of the meals you can enjoy during your detox is the spring cleanse broth below. It is purifying, nutritious and delicious at the same time.

 

Use your scraps such as onion and shallot peels, celery leaves, etc. to make a delicious and rich tasting veggie broth for light and healthy breakfast, lunch or dinner! This broth tastes just great and you won't mind to have it more than once a day during your spring cleanse. It is a perfect meal for a spring, cold rainy day or any day you wish to eat light. 

 

Ingredients:

  • 1 tablespoon olive oil

  • 5 cloves garlic, minced

  • 2 spoons of fresh ginger, chopped

  • 2 spoons of fresh turmeric, chopped

  • 2 large onions, chopped

  • 3 ribs celery, chopped

  • 3 carrots, chopped

  • 8 cups water, filtered

  • Frozen vegetable scraps (2-3 cups of onion peels, celery leaves, carrot peels, mushroom stems, etc.)

  • 2 bay leaves

  • A few sprigs of parsley and thyme

  • Salt and pepper to taste (omit these if you’re making stock)

  • 2 cups of chickpeas/ black beans/ lima beans/ kidney beans

  • 2 cups of fresh spinach, chopped

  • 1 egg per serving

 

Instructions: 

  1. Heat the olive oil in a large pot over medium heat.

  2. Add the garlic, onions, celery, ginger, turmeric and carrots.

  3. Cook until softened, about 5 minutes, stirring often. 

  4. Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme.

  5. Reduce heat to low and simmer, partially covered, for 45 minutes.

  6. Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.

  7. Add chickpeas, beans, spinach or poached eggs when served.

  8. I also like to add fresh soft corn tortillas.

  9. Enjoy!

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Blog

Featured Posts

Yoga practice for Spring

March 1, 2018

1/10
Please reload

Archive
Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon