Sometimes, despite our best efforts to stay healthy and take care of ourselves, life (and cold and flu season!) get in the way. It has been busy around here, with holiday fairs every weekend and preparations in between, so it is not a surprise that I’m fighting off the cold that’s making the rounds right now. I say “fighting off” because that is exactly what I plan to do — with the help of a few herbal allies.
Here is a kitchen witch recipe for immune boosting broth that I just cooked up for myself. To make your own immune broth, use whatever you have on hand, in any combination. You don’t need to use all of the ingredients listed below. Any of the ingredients in this broth will support your health.
Some ingredients, including frozen local ginger that stores great in the fridge until you want to use it.
Immune Boost Broth Recipe
2 cups broth (or water)
2 cloves garlic
1 1/2 t. fresh ginger, grated (or 1/8 t. dried)
1 t. fresh horseradish, grated (or 1 1/2 t. from the jar)
1/4 t. turmeric powder
pinch of black pepper (to help boost the turmeric)
1 1/2 t. raw apple cider vinegar
1 t. sriracha or chopped hot peppers
1/8 t. salt
1 T fresh parsley, chopped
1 scallion, sliced
1 t. each fresh oregano, thyme, and/or sage (or 1/4 t. dried)
1 T miso paste
Mix all ingredients except the miso paste in a small sauce pan. Heat the broth until steaming, then remove from heat. Stir and allow to sit 5-10 minutes. Remove 2 T of broth and mix with the miso paste in a small bowl. Return warmed miso paste to the sauce pan and mix into the broth. Enjoy while hot.
If you want to store the broth in the fridge for up to a week, wait to add the miso paste until you reheat the broth.
