Healing Broths: Ceres Community Project's Immune Broth

Are all broths equal?

I think not. Broths have many flavors that add depth to a dish, some are light while other broths are deep and rich. The Ceres Community Project's Immune Broth was created with the intention of fostering healing for those going dealing with cancer and other serious illness.

What sets the Ceres Immune Broth apart from other broths?

The ingredients are key.
They include nutrient rich vegetables, savory and adaptogenic herbs, sea vegetables, and medicinal mushrooms.

Let's take a look at the sea vegetables, herbs, spices and mushrooms and how they support healing.

Juniper Berries
Juniper berries used in very small amounts to support the kidneys and digestion. They do not have a strong flavor. They do help remove excess fluids from the system.

Black Peppercorn
Black pepper is familiar at every table but few know its medicinal properties. Black pepper helps stimulate taste buds and enhance flavors while being an anti-oxidant and anti-bacterial. It supports the burning of fat cells for energy and stimulates the digestive system’s ability to absorb nutrients.

Kombu
Kombu adds a deep easy flavor without tasting like the sea. As a member of the kelp family it has many uses including supporting the kidneys, balancing the thyroid, and helping to check candida, anemia and edema. Added to grains, legumes, soup broths or tea, kombu reduces gas and adds nutrient-dense minerals to the meal.

Goji Berries
Goji berries are a tart red berry with powerful antioxidants which offer protection from reactive oxygen species (ROS), or free radical oxygen molecules. Free radicals can destroy cellular integrity if they are not neutralized by anti-oxidants, which may lead to inflammation, cellular degeneration, or disease.

Goji berries offers excellent anti-oxidant protection as well as vitamin A, vitamin B1, vitamin B3, and vitamin C, calcium , magnesium, potassium, chromium, copper, zinc, manganese, protein, fiber, and immune building lyceum polysaccharides. Plus there many are other constituents such as beta sitosterol, ellagic acid, lutein, zeaxanthin, beta cyrptoxanthin, which have been shown to protect the cells from aging and inhibit cancer growth.

Reishi Mushrooms
Reishi is an immune enhancer which activates macrophages and interleukin production, natural killer T-cells and tumor necrosis factors, and has anti-tumor, anti-viral, anti- inflammatory, antioxidant, cholesterol reducing, and anti-fatiguing properties. It may protect the liver and help with detoxification processes. As a food or a supplement it supports all the major systems of the body when and where it is needed. Dried reishi mushrooms can be added to broth and removed when the broth is done.

Codonopsis Root
Codonopsis root is a gentle Chinese herb that works to improve the immune response to stress and purify, support and strengthen the blood. It is commonly known as the “poor man’s Ginseng” as it helps to give some energy to weakened individuals. It will not give the powerful energy boost that ginseng gives; instead it offers a subtle energy boost. It is also good for those suffering from diarrhea and blood deficiencies.

Astragalus
Astragalus, a Chinese adaptogenic herb, works to strengthen the immune system and digestive system. It provides the immune system’s T-cells, natural killer cells, and interferon responses with support. This is especially important during stress to the body such as cancer treatments, as it helps to protect and improve immune responses while treatments are underway. Astagalus also helps to regulate energy and build the blood. It protects vital organs like the liver, heart, kidneys. Astragalus is known to detoxify the blood of unwanted toxins. It can be added to the broth and removed before serving.

Panax Ginseng
Ginseng boosts energy, anti-tumor properties and increases the immune system’s response to stressors such as environmental toxins, physical or emotional stress and disease. Ginseng strengthens the body from energy depletion due to long term illness. It may stimulate the interferon and natural killer cells responses.

All broths are not created equal, the Ceres Immune Broth offers nutrition and immune support.




Immune Broth
from Nourishing Connections, the Healing Power of Food and Community

Makes about 2 quarts


2 unpeeled carrots with green tops if possible, cut in thirds
1 medium unpeeled onion, cut in chunks
1/3 bunch celery, root end trimmed and cut in thirds
2 unpeeled cloves garlic
1/2 small bunch parsley
1 large red potato, quartered
1 yam or sweet potato, cut in chunks
1 teaspoon sea salt
1 piece of kombu seaweed, about 3 inches
1 bay leaf
6 black peppercorns
2 allspice or juniper berries
1 handful of organic goji berries

Optional Herbs*
¼ ounce (7 to 8 grams) dried sliced reishi mushrooms
½ ounce dried codonopsis root
1 ounce astragalus root
1 small piece Panax gingseng

1. Place all the ingredients in a large soup pot. Cover with 3 to 4 quarts water and bring to a boil.

2. Reduce the heat, cover partially, and simmer for about two hours and up to four, replacing some of the water if needed. (When the carrots are very soft, it is done.)

3. Let the broth cool, then strain the stock with a fine mesh strainer. Package in glass jars. This will keep for a week in the fridge or freeze for later use.

Makes about two quarts broth.


This recipe is adapted from Rebecca Katz’s recipe for Magic Mineral Broth in her cookbook, One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Caregivers.



Miso Ginger Soup
adapted from Rebecca Katz's book, One Bite at a Time

4 ounces Udon Noodles, Broken into thirds
6-8 cups Immune Broth
1 ½ Tbs Extra Virgin Olive Oil
1 small Yellow Onion, sliced thinly
Pinch Sea Salt
2 Carrots peeled and sliced into 1 inch matchsticks
2 Tbs Fresh minced ginger
2 Tbs Mirin (Rice Wine)
¼ cup Red Miso
2-4 Tsp Fresh lemon juice
1 Bunch Scallions

Bring 2 quarts water to a boil over high heat. Add a pinch of salt and the udon noodles. Cook until al dente. Drain and rinse with cold water. Set aside.

In the same pot bring the broth to a boil. Lower the heat, maintaining a simmer.

While the stock simmers, heat the olive oil and sesame oil over medium heat in a sauté pan. Add the onions and salt and caramelize until golden brown, about 20 minutes. Add the carrots and ginger. Sauté for 3 minutes. Deglaze* the pan with mirin and sauté for 1 minute more.

In a small bowl, dissolve the miso into ¼ cup of the hot broth. Set aside.
Add the sautéed vegetables and miso to the broth. Cover the pot. Remove from the heat. You DO NOT want to simmer miso. Let set for 2-3 minutes

Add the cooked udon noodle, lemon juice, and scallions to the broth. Serve in colorful bowls.

Serves 6.




Please contact JoEllen DeNicola at heart2heartnutrition@gmail.com if you wish to copy or use any of this article. March 2010 all rights reserved.