I’ve been so dedicated to making this broth I could barely contain myself all week. Why did it take me a week? Cause I had to go to four different grocery stores to find lemongrass and I was out of town for two days in the middle of my hunt. Also in news, I’m moving into the Asian supermarket down the road because they have things I’ve never seen anywhere else. If you have a hard time finding any these ingredients, I highly recommend the closest Asian grocery store. I’m very interested in an acid/alkaline balanced diet right now so I’m trying it for a few weeks to see how my skin and energy levels are affected.
I’ve gone through a list of highly alkalizing foods and made a broth with them instead of my usual chicken broth snack. Also, obviously paleo.
1 small head of cabbage, loosely chopped
1 bulb of garlic, peeled
3 lemongrass stalks, chopped
1 yellow cooking onion, loosely chopped
1″ square of fresh ginger, loosely chopped
6 cremini mushrooms, loosely chopped
1L alkaline water (remineralized with calcium citrate, magnesium oxide and potassium bicarbonate)
1 tbsp unrefined coconut oil
6 fresh basil leaves
1 tbsp cayenne powder
Combine all ingredients in medium stock pot and simmer covered on low for one hour.
For the lemongrass, chop off the bottom and only use about 4-5 inches from the bottom. Rinse and cut them into 1 inch increments.
Strain broth from the soup.
Very easy to make and can be stored for later in the freezer in mason jars. Let cool to room temperature and leave 1″ of space from the top before freezing.