Broths during the holiday seasonyou might think it’s a funny idea… However, “they warm, hydrate, soothe, nourish and support the body. In this, they are valuable in winter, and even more so during holidays end of year, both before and after” insists Jennifer Hart-Smithpastry chef, culinary author and naturopath.
“We often talk about detox after holidaysbut the liver is already tired. It is wise not to overload it even before the festivities by consuming homemade broths the previous days” she advises
Which ingredients to favor in these broths parties?
To prepare these pre- and post-holiday broths (we avoid stock cubes, which are much too salty), seasonal vegetables are the basis. Root vegetables (carrot, parsnip, turnip, pumpkin) and squash, which will give broths very soft. You can also recycle your vegetable peelings, as long as you choose them organic.
Likewise, we can add a poultry carcass, whose connective tissues are rich in collagen, or fish bones, for a good supply of glucosamine, chondroitin and iodine.
For health action, before holidayswe will favor plants and vegetables that promote the production of bile by the liver and gallbladder, such as black radish. It goes much better in the form of broth than in herbal tea or raw. We also think of the artichoke, whose leaf is a recognized natural draining and detoxifying agent.
Broths do not deserve their somewhat bland image
After the holidayswe rely on hepatoprotective plants such as boldo, fumitory or rosemary, to add at the end of cooking. “Rather than in herbal teas, I like to use plants in brothsfor example in a very mild potato broth. Lemon zest and turmeric are also ideal for this period post-holidays” advises the naturopath.
We sometimes consume foods for their virtues, but we must also enjoy them! And what will make the difference in brothsit’s the quality of the seasoning. Don’t hesitate to add tamari, miso – which will also provide probiotics – at the end of cooking, a dash of cider or rice vinegar, or lemon zest.
Source: www.topsante.com
