Dr. Hyman is best known for his book, The Blood Sugar Solution. I came across a recipe on his website for UltraBroth. I decided to give this recipe a try, as I had most of the ingredients on hand. I only had to purchase the shitake mushrooms (found them at my local Harmon's). I have to say that the flavor of the broth is really quite nice. I did strain the broth but used the vegetables up in a stirfry later. What I like about this recipe, other than the fact that it is low in calories, is that it is vegan.
Here is a picture of the broth that I have stored in a quart mason jar. The recipe produced about 2 quarts plus another cup worth of broth.
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| UltraBroth in Quart Mason Jar |
For every three quarts of water add:
1 large onion, chopped
2 carrots, sliced
1 cup of daikon or white radish root and tops (ideal, but optional)
1 cup of winter squash cut into large cubes
1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness
2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion,
cilantro or other greens
2 celery stalks
½ cup of sea weed: nori, dulse, wakame, kelp, or kombu
½ cup of cabbage
4 ½-inch slices of fresh ginger
2 cloves of whole garlic (not chopped or crushed)
Sea salt, to taste
1 cup fresh or dried shitake or maitake mushrooms (If available; these contain powerful immune boosting properties.)
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste. Cool, strain (throw out the cooked vegetables or blend them into broth using an immersion blender), and store in a large, tightly-sealed glass container in the fridge. Simply heat gently and drink up to 3–4 cups a day.
Nutrition Facts Per Serving:
STRAINED: Cal: 5 Pro: 0 Fat:0 Carbohydrate: 0
BLENDED: Cal: 60 Pro: 0 Fat: 0 Carbohydrate: 14
