Gut Healing Glow Giving Veggie Broth {For Soups, Sippin’ + Kickin’ out da Sniffles}


Feeling under the weather last week really took a toll on my body and mental, spiritual, emotional creativity. I’m not a big fan of ordering out (in general) or finding someone (you know, like a restaurant or whoever) to concoct a magic potion for me to feel better. Though I could have skipped the time spent in the kitchen and kept my booty in bed, I chose to create this yummy broth recipe (it’s too legit to quit).

I don’t know about you but this new Bone Broth craze has me a little jelly.

I support my broth sippin’ friends but I can’t get myself to get into it since, hello, No Beef Here. There are countless benefits of bone broth when consumed regularly. When you sip broth it’s like popping your multivitamin or multimineral pills and it absorbs really quickly into your system. That’s pretty badass to me. I’d rather sip, eat, slurp, gulp my way to wellness instead of sucking down a ton of different pills (I have my exceptions of course).  Bone broth is rich in immune system supportive minerals and contains healing compounds like collagen, glutamine, glycine, etc. The collagen (I LOVE collagen, there are some plant-based options, look up Reserveage and NEO Cell) in bone broth heals your gut lining, supports joint health and keeps your skin extra sexy and supple.

For my plant based friends, I’ve created a recipe that’s DELICIOUS to sip and LUSCIOUS to use in your favorite soups.

Each ingredient was mindfully simmered in a loving pot of water to gently coax out each flavor and give you the ultimate glow. And! The best part is you get a similar benefit in terms of promoting collagen production because this baby has seaweed ANNNNNNND beets. SAY WHAT?!!!

Now, go grab your biggest pot and put this baby on the stove on low and take it slow. An orgasmic glow is WORTH that wait. I promise.

Gut Healing Glow Giving Veggie Broth


Makes 1 bigass pot of broth (be prepared to fill at least 6-8 mason jars with it)
Total time: 2-8 hours (the longer the better though)

What you need:

  • 10-14 cups of water (you may need more, just eyeball it. That is allowed)
  • 4 pieces of kombu (seaweed, you know the stuff they put in miso soup)
  • 1/2 a red onion, skin on
  • 1 whole bulb of garlic, skin on
  • 1 golden beet or red beet, cut in half
  • 1 thumb sized knob of ginger (or more if you can dig it)
  • 2 carrots, cut in half (you can snap them right in half if you want)
  • 1 bunch of kale, torn up
  • 2-4 tablespoons brown rice miso or any ol’ miso you want
  • 2-4 tablespoons of coconut aminos
  • Optional: sprigs of rosemary, thyme and sage wrapped in a bundle together for awesome herby goodness
  • Optional part 2: 2 heaping tablespoons of turmeric (for a badass anti-inflammatory punch), 1 tablespoon of red chili flakes (for spice) or 1 teaspoon of cayenne (for a metabolism boost)

How You Make It:

  1. Pull out a big ol’ soup pot and fill it with at least 10-14 cups of water.
  2. Add onion, garlic, beet, ginger, carrots and kombu to water.
  3. Bring combination to a boil then reduce heat to low to simmer and cover for at least 2 hours.
  4. At the 2 to 3 hour mark, add kale, miso and coconut aminos. Stir and cover.
  5. You can continue to let the broth simmer for another few hours or turn the heat off and keep covered for the flavors to steep.
  6. Remove veggies, spices and kombu and strain broth into a container or a million mason jars. Proceed to use as you would like 😉

For sipping: ladle out your desired amount into your favorite mug. Squeeze fresh lemon juice and sip slowly.

For souping: ladle out the amount of your choice and use like you would any other broth, just this one is so effin’ delicious.

May you be ever glowy and amazing after sipping this!


Peace, love and NO BEEF!



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