"To follow our bliss and dive deeply into the mysteries of fragrance, color and taste; blend with the magnificent diversity of mother nature; and follow the inner signs to become aware of who we really are  - is the Alchemy of Ayurvedic Cookery"  - - Prana Gogia

Broths are one of my absolute favorite things about winter. To me, there's really not much difference between sipping on a tea and sipping on a broth. Both extract nourishing water soluble medicinals out of food or herbs, making a nutrient dense, mineral packed tonic liquid to support the body in the trying, cold months of winter. January is all about supporting the immune system for the coming year when colds and bugs are rampant, and this golden immune broth is so lovely to drink throughout the day, or in mid-afternoon for some sunshine-like energy. Golden turmeric, fresh shiitake mushrooms, anti-viral garlic, and richly immune supporting astragalus along with himalayan pink salt and some sweet yellow onions make for a delicious, deeply nourishing winter broth.

Turmeric (Curcuma long) has long been used in Ayurvedic medicine for centuries. It is finally having a much deserved revival as a "modern" medicine with the adaptations and variations of Golden Turmeric Milk, a tonic whole body elixir that is absolutely delicious and also whole body supporting.  Turmeric is one of the foundational preventive and healing foods in Ayurvedic nutrition and is considered Tridoshic (ideal for all body types to consume). It is pungent, mildly spicy and a little bitter with a vibrant orange color. As a food, herb and spice, it's profoundly powerful in how much is can address physiologically in even small doses, and much of it's power comes from it's Curcuminoid content - one of the many medicinal constituents found within Turmeric, and the coolest one my opinion. Curcuminoids bind to LOTS of things in the body, and for the liver specifically (a major immune site in the body), it is a hepatoprotective (liver protector) and helps to gently but effectively just dump toxic bile and protect the liver from damage, overall supporting the immune system. (Stay tuned, for more to come on Turmeric later this year!)

Along with the robustly flavored and nutrient dense Shiitake mushroom + anti-viral properties of raw garlic + deep immune supporting Astragalus, this broth is one of my go-to's for deep nourishment, and body alignment. It's also one of my preferred nutrients for when I'm not feeling well, or have lost my appetite from illness. The practice and ritual of cooking and preparing broth in many ways helps us to refine our relationship with food, and feel richly nourished by consuming foods that are literally glowing with health benefits. 

Golden Immune Broth

5oz fresh shiitake mushrooms

 3 oz yellow onion, chopped

 5 cloves garlic, chopped

 4 slices Astragalus (about 5grams)

 4 small, fresh sage leaves

 1 teaspoon ground turmeric

 1/2 teaspoon pink himalayan salt

 6 cups cold, filtered water
Makes 5 cups

Combine all ingredients in a large sauce pan and bring to a boil. Reduce heat to a simmer and let cook for 30 minutes, covered with a tight fitting lid. Strain out all ingredients and drink warm, or store in mason jars for up to 1 week in the refrigerator. This also makes a GREAT broth for cooking grains, enhancing the flavor and adding a vibrant turmeric orange color.