I have been a vegetarian on and off for decades now. About two years ago during a yearly check-up I had a rather disturbing wake-up call after receiving my blood panel work up. Even though I ate very carefully I was lacking in several important vitamins and my white blood count was very low. I realized I had to take a long hard look at what I needed to do and make some changes. At that time I changed my diet to incorporate some meat, took vitamin b shots and started taking daily vitamins.
When Brodo a bone broth cookbook came across my radar I was immediately interested. Brodo is the name of the shop/restaurant that is owned by Marco Canora. He opened up for business in 2014 where he serves 3 chef crafted bone sipping broths and a seaweed broth. The broth can be drank alone or you can add-in something like freshly grated turmeric or roasted garlic puree. Other delicious options are available as well. Bone broth is nutrient dense, restorative and easy to make. What I enjoyed about this cookbook the most was realizing that broth can be sipped, like coffee or tea and how healthy it really is.
I prepared the seaweed broth, which was described as a “taste like the ocean in the best way possible”. And I have to agree with him completely. I followed his recipe carefully adding carrots, celery, onions, leeks, parsnips, tomatoes, fresh and dried cremini mushrooms and dried kombu. This broth is full of antioxidants, minerals and iodine (good for thyroid health). Sure this takes hours on the stove-top but your kitchen will never smell better and you will love the flavor. I cannot remember feeling so warm and nourished after sipping from a cup. Tomorrow I will add-in bok choy, mushrooms, turnips, mung beans and toasted nori to make it even more satisfying. Another great recipe from the book. Enjoy!