Better Than Bone Broth 🍄🟫
Why this version does more for your body... and the planet 🌎
8 years ago today my husband and I gave up animal products for 30 days - and 8 years later we’re more committed than we ever have been! Every year on New Years Day we release a recipe to celebrate another year, and to also give you something easy to land on to show you that it doesn’t have to be over complicated - you just need the right tools.
8 years ago, the vegan movement was booming. New brands were popping up daily, vegan cheese was becoming something to enjoy at the supermarket, and the social culture felt like: “wow, we could actually change something here”. My journey to veganism was surrounded by my endometriosis journey, but also my deep desire to live in a more compassionate world. Unfortunately, over the past few years, with the rise of conservatism and carnivore culture (funded by big beef and big dairy 🙄), I feel our compassionate and evolved future slipping through our finger tips. Now food trends are fueled by rage bait, wellness influencers are drinking raw milk, and no one seems to care about the mark we are leaving on this planet - and how many billions of animals are suffering because of it.
Today’s recipe is what I hope can be a start of something new, yet familiar. A place where being the “perfect vegan” doesn’t exist and where we can all try new things to realize that we make a bigger impact than we think we do. This year in the cooking club, I want to focus on longevity, for ourselves and the world around us. I want to come back to the idea that our world and our health is worth fighting for. And that even when we’re stacked against so much, as a collective we can still make change. 🌎
Today we’re making an alternative to bone broth using mushrooms, ginger, garlic, sea vegetables and miso. It’s a recipe that is not only more nourishing than traditional bone broth, but it’s a reminder that all good things can come from plants. 🌱
Why this is more nourishing than traditional bone broth
Traditional bone broth is often praised for its collagen and minerals, but when you look closer, there is very little that actively supports gut health, immunity, or long-term nourishment.
This mushroom-based broth, on the other hand, is built to do something in your body. This is how traditional bone broth stacks up against this one.
Bone Broth
Mostly collagen (which gets digested and used by the body as general protein)
No fiber
No antioxidants
No fermented foods
Minimal impact on the gut microbiome
Often not satiating on its own
This Plant-Based “Shroom Broth”
Mushrooms rich in immune supporting beta-glucans + antioxidants to support cellular health.
Garlic and onions that act as prebiotics, feeding beneficial gut bacteria.
Sea vegetables that naturally provide minerals in a bioavailable form.
Miso, a fermented food (that’s also salty and delicious) that supports digestion and mineral absorption.
Ginger to support circulation, nausea and inflammation response.
Finished with sesame oil to provide healthy fats that help your body absorb nutrients and feel satisfied.
Bone broth offers comfort.
This offers comfort plus function.
You can get most of these ingredients on a budget at your local asian supermarket (I go to 99 Ranch here in San Diego), and if you live in a more rural area that only has one type of grocery store, get the mushrooms dried online! Below are some clickable links for what I used in this recipe to make things easier for you:
Cooking is always better with friends! If you have a friend who would love to cook along with you this year - gift them a seat at the table with us 💕