This smoothie is made with raw beetroot, fresh or frozen blackberrues and blueberries, water and/or almond milk (or plant-milk of choice).
If you don't have a powerful blender, we recommend grating the beetroot before blending because it takes a bit of power to cut through it!
The luscious leaves — parsley, basil, and tarragon — not only add enticing aroma, fresh flavour and vivid green colour ... But the true power of herbs lies in their wealth of protective polyphenols — plant compounds with potent antioxidant and anti-inflammatory effects.
This recipe will give you 2-4 helpings depending on how hungry you are!
If you prefer use chicken broth instead and a few sprigs of fresh thyme would do well in this recipe!
Himalayan pink salt is lower in iodine than iodised table salts, which may cause health issues for those who do not get enough iodine from other sources. Replacing fine-grain table salt with crystals of pink Himalayan salt may help to reduce sodium intake, but, as with any other salt, it should be enjoyed in moderation.
Sweet potato is a good source of complex carbohydrate, beta-carotene, manganese, vitamin B6 and C as well as dietary fibre. Working together, these nutrients are powerful antioxidants that help to reverse inflammation.
Chicken bones extracts have been researched by Harvard Medical School scientists; the extract is a source of a protein, gelatine, and perhaps other substances, that stopped the pain and swelling in a group of 60 rheumatoid arthritis patients who had not responded well to conventional anti-inflammatory medicine.
6-8 chicken wings (or 2-3 legs or chicken neck bones)
8 cups / 2 litres water
1 onion/leek, roughly chopped
3 carrots (big), roughly chopped
5 celery stalks roughly chopped
4 cloves of garlic, unpeeled, cut once
1 inch / 2 cm of ginger, roughly chopped
2 handful of your favourite herbs (parsley/mint/coriander/thyme)
1 tbsp apple cider vinegar
1/2 tsp of sea salt
optional: 3 bay leaves, whole
1. Add all ingredients in one pot and slowly cook for 4.5 hours or overnight.
2.Take out the bones and meat. (You can use the meat with fresh veggies, 1 cup of the broth and water to make your own chicken soup.)
3. Pass the stock through a sieve. And there you have it! Your own health-boosting chicken broth!
Store + Use
Keep the excess broth up to 4 days in the fridge and up to 3 weeks in the freezer.
When using chicken broth in recipes, make sure to skim off the fat layer and discard.
You can use the chicken broth for: cooking vegetables (in a small layer of broth) / preparing stews or soups / making salad dressings (for your salads-in-a-jar) / DIY stock cubes (pour broth into ice cube tray and freeze) / enjoy anytime as a hot healthy drink.
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