‘Eat a Rainbow’ we hear more and more often from doctors when they refer to the variety of vibrantly colored fruits and vegetables to include in our diets to give our immune system the benefit of a range of antioxidants. This simple rainbow broth that you can start or finish your day with or just drink throughout the day will for sure help to strengthen the immune system and help combat winter fatigue and melancholy.
With this year’s never-ending severe winter, I am taken by Japanese traditional types of breakfast, which has actually led to many experiments with different kind of stocks and broths, hence this particular post is all about starting your day with a trendy sip of warm broth
(with uber healthy alkalizing and anti-inflammatory properties) instead of the usual and boring bowl of cold cereal. Most importantly, a few sips of this broth fill you up so well, the ”Hara Hachi Bu” (eat until you are 80 percent full), a famous Okinawans principle becomes really easy to follow…
|This is our next morning Sunday Brunch photo: Rainbow Broth & Fried Sushi – What a Wonderful Marriage!
Well, may be except for this case, although the broth does help to stop devouring the sushi a bit earlier…
Another upside of this broth is that its vegan, easy to pull off and/or modify to your taste, and can be made either from scratch (on a budget) or to recycle the collection of the quality veggie’s scrap assuring a great range of essential nutrients. Excellent recipe to take a note of if you are going to detox, to fast during the lent, or to start taking better care of your lunches (absolutely awesome in combination with classic egg or tuna salad sandwich, for example). It is also a wonderful starting point for further interesting layering with other ingredients: from hot noodle/dumpling soups to cold soups with fresh veggies additions.
The humble rainbow ingredients are: potato, leek, radish, celery, carrot, scallion, ginger, and beet:
For and extra detox properties, flavor and kick, I also added kombu (kelp) seaweed, jalapeno, coriander and black peppercorn seeds:
And the last, but not least: cover the veggies with quality mineral/spring water.
The unusual variety of the stock ingredients gives it a unique light flavor with some Asian notes of ginger, seaweed and coriander. Radish makes definitely lighter touch than usual rutabaga/turnips while beet gives the broth a radiant ruby color and agreeable sweetness. The reconstituted wakame seaweed adds an extra comfort touch bringing the taste of broth closer to that of the Miso soup.
Stir in some quality fermented Miso paste and you are one step closer to the Japanese heaven:
KILLER APP: Alternatively, collect the variety of any best quality vegetable scraps in your freezer (in Ziploc bag) until ready to use to make a stock.
For more further applications, feel free to exclude the beet ingredient and you will have a perfect vegan stock full of goodness, that you can bring to the next level as per my next post. In fact, this post was a prelude to the mystery dish I’m going to offer you next based on the vegan stock. Here’s the hint. Stay tuned.
Speaking of, Happy Chinese New Year, dear readers!
PS: SATURDAY AFTERNOON REPORT. This is what we just had (a day after me featuring the proverbial broth): the out of this world fried sushi I made last night on a wing, but was too tired to eat at midnight to avoid having my next visceral cauchemar… We just had them now for brunch, and LIFE CAN’T BE ANY MORE BEAUTIFUL. Viva Japanese breakfast!
PS2: God, I need to start Instagram!
Two other major vegetarian must try recipes for this time of the year:
RAINBOW VEGETABLE BROTH
Yields: 2 generous or 4 small portions
1 potato with skin on, chopped
½ leek, chopped
1 carrot with skin on, chopped
1 celery stalk, chopped
1 beet with skin on, chopped*
1 radish with skin on, sliced
2 slices of fresh ginger
1 scallion, quartered
1 spring of parsley
1-2 pieces of dried kombu (kelp) seaweed (optional)
1 jalapeno pepper, chopped (optional)
1 tsp coriander seeds
8 black peppercorns (optional)
31/2 cups quality mineral/spring water
1 tbsp dried wakame seaweed to garnish (optional)
Place all the ingredients in a large saucepan, add the mineral water and bring to boil. Cover and simmer for 1 ½-2 hours over low heat.
Remove the pan from the heat and strain the liquid. Discard the vegetables. Pour the broth into a heatproof resealable container. Add dried wakame seaweed and seal. Drink glassfuls of the broth throughout the day.
*Excluding the beet from the list of ingredients will deliver classic looking vegetarian stock as opposed to red-colored stock.
Adapted from: Healing Foods, DK Publishing, 2013