Beet and Nettle Herbal Broth

Sometimes you accidentally make something so good  and so nourishing that you have to get it up right away.  This was one of those sometimes. Most of my recipes come from something that I have made forever and at some point I get asked for the recipe so many times that I just commit to writing the post!

This recipe was divine creation! I tasted it and wanted to drink that whole pot.  Seriously.  
​
I started with the intention to make my Vegan “Bone Stock”, but I had lots of beets and beet greens from the garden that needed to be used.  My dad always makes his stock with beets and I love it, so I decided to throw them in. I also had extra nettles and a bunch of other leftover herbs from the summer. Then I started to throw in all of the other “extras” that I had. So, it began.

It turned into a deep red, nourishing, herbal goodness.  I will be adding this broth to my cleansing and postpartum protocols.  I am in love.

---

Ingredients:

• 8-12 cups water (must cover your veggies with some room!)
• 1 tbsp coconut oil 
• 1 tbsp extra virgin olive oil
• 1 onion onion quartered (with skins)
• 1 bunch green onion chopped
• 2 garlic bulb smashed 
• 1 yellow or orange pepper roughly chopped (with seeds)
• 2 in piece of ginger roughly chopped (with skin)
• 4 cup beet greens (can substitute other greens)
• 4 large or 6-8 medium beets quartered (with skins)
• 3-4 cup mixed chopped vegetables and peelings I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery
• 2 small potatoes quartered (with skins)
• 2 small or one medium sweet potato quartered
• 1 tbsp peppercorns
• 1 tbsp dried oregano
• 2 tbsp ground turmeric
• 1 tbsp coconut aminos 
• 1 whole nutmeg
• 1 tbsp whole coriander seeds
• 2 bay leaves
• 1/8 - 1/4 cup nutritional yeast flakes for extra flavor and vitamins
• 1/4 cup dried nettle or 1 cup fresh nettle
• Himalayan pink salt to taste​

Instructions: 

1. Simply add everything to a large pot or Instant Pot. If you are preparing this broth on the stove top, bring to a boil.  Simmer covered for 2-3 hours. In the Instant Pot, use the manual setting for 80 minutes.  
2. Once everything has been cooked down, strain the liquid into a large bowl using a fine mesh strainer.
3. Serve immediately with Himalayan pink salt, or cool for later.  You can also freeze in mason jars for future use. Be sure to cool completely in the fridge before freezing.