No Bone Broth (Wild Seaweed Broth)
If you find the idea of extracting animal bones for beauty and youthfulness as amusing as we do this recipe is for you.
Before we delve into the recipe (which is ace, by the way) education into the unexplored potentials of the plant-food world here is a must. When it comes to the fad of boiling bones, leading-edge plant-education becomes crucial.
The main talking point of bone broth is collagen – the beautifying type of protein that is used as a connective and supportive tissue throughout the body. In the contrary to the common bone-broth beliefs, collagen is not actually directly absorbable by the body by consuming bone-broth, but is produced by the body from a selection of amino acids and vitamin C – all readily present in seaweed and the most leading-edge sources of plant-protein such as sunflower seeds, pumpkin seeds, hulled hemp, pine pollen, fermented soy products such as miso and spirulina. In fact, most popular collagen beauty products and supplements are made using seaweed collagen.
Besides that, seaweed is extremely high in calcium. This further eradicates the myth that dairy – or animal – products are necessary to maintain healthy levels of calcium for children and adults as the comparative studies of Asia (low dairy consumption but low rates of osteoporosis) vs. the United States (high dairy consumption but high rates of osteoporosis) show.
There is another reason why most us crave some sort of salty, warm broth when we feel unwell – be it bone broth, chicken broth or miso soup (depending on our upbringing and an emotional attachment to one particular broth) – and that is our craving for salt water to replenish our hydration and maintain a delicate balance of sodium and potassium in our bodies that brings about an immediate sense of wellness and recovery. More about this here.
Important note here: for optimal health benefits it is really important to move away from processed table salt and use the unprocessed sea salt instead rich in trace minerals in bioavailable form.
Now onto the recipe:
No Bone Broth Ingredients (Wild Seaweed Broth)
2 TBLS extra virgin coconut oil
2 small shallots
2 cloves of garlic
1 strand of fresh thyme
5-6 leaves of fresh sage
3-4 leaves of mint
8-10 naturally cured black olives with pits
1/2 inch of fresh turmeric
2-3 stalks of celery
1/2 inch of ginger
1/2 inch of chilli
60g of shiitake mushrooms (optional)
50g of dry sea spaghetti
40g of dry wakame (or the equivalent of any other seaweed)
juice of 1-2 limes (to taste)
4 TBLS Tamari
2 TBLS unpasteurised miso
big pinch of unprocessed sea salt
Start by preheating a heavy bottom pan and melting the coconut oil. Once hot add finely chopped shallots, garlic, chilli, ginger, turmeric and finely minced fresh herbs. Soute for a few minutes on low heat. Then add good pinch of salt, finely chopped leek, carrot, mushrooms, olives and celery. Add tamari sauce and seaweed. Add approx 2 litres of cold water and heat it up until simmering. Simmer gently for couple of hours, add more water if necessary. At the end turn the heat off, mix in the lime juice and miso and serve at approx 60-80C temperature. To make a broth thicker take out some of the seaweed, place in a blender with enough broth liquid to cover the solids and blend well until you get a smooth puree. Pour the puree back into the main pot and stir.
If you prefer to make a big batch to use later or to freeze, allow the broth to reduce to a concentrate on very low heat. Then place all the contents in a blender and blend well till you get a thick cream. Upon defrosting use as a soup stock or as a broth by adding warm water, extra veggies or herbs.
Serve with quarter of a lime, fresh coriander leaves, chopped chilli and pine nuts.
All our love,
Aiste & Joel xx