The Dish - Orlando Sentinel: Diva’s of Dish: Deliciously Detoxifying Veggie Broth

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Diva's of Dish: Deliciously Detoxifying Veggie Broth Jan 26th 2013, 17:25 Deliciously Detoxifying Veggie Broth By Anne-Marie Denicole and Pam Brandon The post-holiday purge is upon us. From cookies to cocktails, mashed ‘taters and more, the zippers aren’t zipping.   But before you drag out the celery sticks, consider a gentle, cleansing broth to detoxify. Think of this savory “tea” as a warm and soothing bath for your digestive track. Comprised of organic veggies, filtered water and shoyu (naturally brewed soy sauce), the broth is a delicious, nutrient-dense snack to enjoy between meals. It rids the body of excess acidity while boosting immunity and supporting healthy weight loss. Daikon or Japanese white radish, is a natural diuretic that gently flushes excess water weight. Nothing radical here, just blessed, beautiful relief. Drink the broth for 7 days to detox, or add it to your growing list of better habits to sip throughout 2013. Deliciously Detoxifying Veggie Broth Makes approximately 2 quarts 1 large onion 3 carrots 3 stalks celery 1 large daikon 1 cup butternut squash 1 cup parsnips 1 cup cabbage 2 cups kale 1/4 cup chopped parsley or cilantro 1 (4-inch) piece ginger root 3 whole cloves garlic, peeled and left whole 1 cup fresh or dried shitake mushrooms Sea salt to taste Organic Shoyu to taste 1. Scrub and roughly chop onion, carrots, celery, daikon, squash, parsnips, cabbage, kale, parsley or cilantro, ginger, garlic, and mushrooms. Place in large stockpot and cover with about 3 quarts filtered water. Season with salt. Bring to a boil, cover, lower heat to simmer and cook for 60 minutes. Taste broth, then continue to simmer uncovered for another hour, or until desired richness is achieved. Adjust seasoning as needed. 2. Using a colander or mesh strainer, strain broth into another stockpot; dispose vegetables. Serve hot, adding shoyu to taste. 3. Store refrigerated up to 4 days. You can vary vegetables to create your own recipe, just be sure to include daikon to flush system of excess water. Shitake mushrooms are also advised to boost immunity. Diva Confession: Add brown rice, frozen edamame, cubed extra-firm tofu or chicken breast, spinach and sliced scallions to make this broth a deliciously detoxifying meal. Serve with Sriracha to reduce inflammation. Share your diva recipes and ideas with Anne-Marie Denicole and Pam Brandon through this blog OrlandoSentinel.com/thedish. Send mail to Divas of Dish, c/o Orlando Sentinel Food Editor Heather McPherson, MP-240, 633 N. Orange Ave., Orlando, FL 32801.

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