Vegan Broth Recipe

Mushrooms have been taking over the scene in the health world lately, and for good reason. As humans, we share almost half of our genetic makeup with mushrooms. Thus, we can easily take advantage of the special immune-enhancing benefits and other survival methods that they build for themselves. With 5.1 million fungi species its hard to tell which are the best to consume and for what purposes.

Tero Isokauppila is the founder of the brand Four Sigmatic which makes mushroom consumption easy and accessible. He focuses on the following four mushrooms as being medicinal powerhouses:


Reishi for calm body & mind.
Better sleep and lower cortisol.

Cordyceps for energy & recovery.
Helps your body respond to stress and gives you sustained energy rather than a spike. 

Chaga for immunity.
One of highest sources of antioxidants. 

Lions Mane for brain power.
Improves memory, boosts creativity, and helps with concentration.

To ensure you are getting the most out of your mushrooms, Tero suggests a premade dried blend of mushrooms. You can add it to your smoothies, coffee, salads, etc.
Below is a vegan broth recipe using the Four Sigmatic 10 mushroom blend.
This recipe is good for your gut, full of vitamins and minerals and lots of warming and grounding ingredients which makes it perfect for dinner when you've stuffed yourself all day with cookies.

Vegan Mushroom Broth
Makes 8 servings

12 cups water
1 tbs coconut oil
1 red onion (quartered with skin)
1 garlic bulb (smashed)
1 chili pepper (roughly chopped with seeds)
1 inch of ginger (chopped with skin)
1 cup greens (kale or spinach)
3-4 cups mixed vegetables (carrots, cabbage, leeks, celery, etc)
1/2 cup dried mushroom blend
30 g dried wakame seaweed
1 tbs pepper
1 tbs ground turmeric
1 tbs coconut aminos
fresh coriandor or herbs of choice
option 1/4 cp of nutritional yeast

 

Simply add everything to a large pot, bring to a boil then simmer with the lid on for about an hour. once everything has been cooked, strain the liquid into a large bowl. serve immediately with fresh herbs or cool for later (freezes well).
 


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Kelley Hoag