Seasonal Sipping Broths

I created different flavors of vegetable broths, that you can drink cold or warm, or flavor your own soups, stews, chilis, or stir fried veggies.

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After a year of a tough and painful healing journey for my son, and myself, one of the things that came out of all of it, is this drink. I really looked at what I could drink that would provide me with the nutrients my body was asking for. I researched like crazy, experimented, cooked, listened to the answers that were coming to me, looking for the healing I needed. While, spending every day helping my son through his challenges, which lead us to a Chiropractor that changed our lives.

I had to break away from drinking organic yerba mate cold teas. I thought I could handle it, since I ate healthy. However, when my emotions were struggling, and I crashed hard in the middle of the day, and woke up dizzy and hazy, it was time to quit all caffeine, sugar, and alcohol. The sugar was easy, because I never liked it, the caffeinated teas took me some time.

I made a vegetable broth with medicinal mushrooms, turmeric, and other medicinal spices and herbs. From plants that were in my garden, to foraging, and from our local farms.

Many large organic suppliers aren’t fully trusted as much as small organic farms. When it comes to a fully integral food product, I want it sourced from the farms that I love, directly! This is a challenge for other large food suppliers, but I can get into that later.

The broth is such a great flavor, I love drinking it cold or warm. It’s great to flavor vegetables soups, stews, chilis,  and stir fried veggies.

My life has guided me to this piece of art in a way I couldn’t have dreamed up. It’s been a wild and dynamic journey.

For years I have walked down the super market shelves frustrated that most, if not all large food suppliers are using the same ingredients all the time. That doesn’t fit into supporting small, local, farms and eating in season. I was also frustrated with the amount of coconut drinks, and maca, when there are so many medicinal foods we have that grow here! Fresh herbs from small farmers, medicinal mushrooms harvested in California, and even simmering onion skins are said to be medicinal.

Here’s some examples of flavors.

Chaga, Curry and Turmeric. Jujube, Honey, and Cardamom. Shitake and Curry. Lions Mane Mushroom and Shitake. Reishi and Nettles with Beets. Cocoa and Spicy Peppers.

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