Immunity Broth Recipe

[Guest guest]

,

Dr. Kaiser shared this recipe with the attendees at one of

the Houston Buyers Club’s education events last November.   Since then,

we have received much feedback that this ‘Immunity Broth’ has

helped many of our staff members, loved ones and friends feel better faster.

Please share it with the group.

fred

Immunity Broth

This recipe

was given to us by Dr. Jon Kaiser at one of the education events Houston Buyers

Club hosted.  We are not recommending or prescribing this recipe for any

condition – just simply sharing a broth recipe that may help provide

immune support.  I have had much feedback from staff and loved ones that this

soup helped them feel better.

I have included my own editorial tips (in italics) for those who

aren’t familiar with some of these ingredients or how to cook with them. 

You can find most of these ingredients at main stream grocery stores, except for

shitake mushrooms.  These are almost always found at stores like Central

Market, and, sometimes, Whole Foods.

4 cups of organic vegetable or

chicken broth (I

prefer Chicken broth….it tastes much better than the vegetable broth.

The broths I use are usually packaged in a tall box,  not a can.   Also, I

tend to add four extra cups of Chicken broth for another serving later

that day or the next. So you might want to purchase ‘two

boxes’ of chicken broth.)

4 ounces of organic cooking

greens…a mixture of chard, kale, collard greens, mustard greens,

spinach. etc.  I

usually buy kale, packaged washed spinach, and chard.  I hear mustard

greens and collard greens require lots of washing…if I’m sick,

I’m not going to feel like washing sand from mustard greens.  While

you’re at the grocery, check the weight on a bag of lettuce so you

can judge the amount of ‘four ounces of greens’ when you add

them to your broth.  These greens are sold by the ‘bunch’ so

you’ll probably have a lot of left over greens for this soup. Here’s

an idea for all of the left over ‘greens’. 

I do this at home and get rave

reviews on the flavor:  Chop a few cloves of garlic and a half onion

(yellow or white) and sauté them in a ¼ cup olive oil.  When the garlic

starts to turn brown, pile into the pan all of the extra greens( not used

for the broth) and sauté them in the pan. 

5 shitake mushrooms  The only place I can find these consistently is

Central Market and sometimes Whole Foods.  Do not buy the

packaged-dehydrated shitake mushrooms– buy them fresh.

2 shallots and/or garlic cloves,

chopped  Shallots are

a type of small brown skinned onion and usually found near the onions. In

the broth, I usually include both garlic and shallots.

2 carrots, sliced (I usually add more than two…)

Bring the

shallots, mushrooms, carrots, garlic, & broth to a low boil for five

minutes. Stir in organic cooking greens. Stir for two minutes, cover and remove

from heat.  After ten minutes, drink a cup or the warm, nurturing broth then

serve the vegetables over rice, noodles, or anything else. (prep time: 15

minutes).

Optional

additions: chicken, tofu, shrimp, seitan. 

I got this

recipe from Jon Kaiser, M.D.  Please visit www.jonkaiser.com

for more information.