A winter favourite of mine is vegetable broth, packed with herbs, wild seasonal greens and medicinal nushrooms.

I like to give my body some nourishment and love by just drinking broth for a day or two, every once in a while.

Its a wonderful comfort food that is perfect during cold days and one of my favourite mediums to get more plant medicine into my body.

To minimize waste, i collect vegetable and fruit scraps from cooking such as potato&onion skins, carrot peels, hard green ends, apple cores etc and keep them in the freezer. When there is no more space to keep them I know its time to make broth and give my digestive system a little rest.

The vegetable scraps are different each time depending on the season, but there’s a few ingredients i always add regardless of the time of the year,such as ginger, whole onions, medicinal mushrooms and a variety of herbs.

Feel free to use your imagination and the ingredients that you have at hand to make your own version. Every time is going to be different, and this is one of the things I like about it! You can drink it on its own or use it as a  broth to add to your soups and stews.


Recipe

1 handful of chopped onion with skin

1 whole garlic

1 handful of calendula

1 handful of nettle

1 handfulnof dandelion root

Medicinal mushrooms such as chaga, reishi, lions maine and cordyceps.

1 handful of fresh parsley

1 handful of fresh coriander

1 tbsp of cayenne pepper (adjust to your liking)

1 big chunk of ginger

1 tbsp of turmeric

1 tbsp oregano

1 tbsp thyme

Top up with frozen vegetable and fruit scraps as well as seasonal wild greens (usually about 2/3 of the cooking pot) and fill with water to cover everything.

Bring to a boil and simmer for 1-2 hours.

Strain the liquid and discard/compost the vegetable.

Add the juice of 1 lemon, season with salt & pepper and enjoy!