Coriander Detoxifier
Makes about 20 teaspoon, or 10 serves
2 cups packed coriander (cilantro) leaves
4 tablespoons extra virgin olive oil
4 tablespoons water
3 teaspoons apple cider vinegar pinch of salt
Place all the ingredients in a blender and process on high speed until well pulped. This can be stored in a jar in the refrigerator for up to 1 week, or frozen until required. To serve, add 2 teaspoons of Coriander Detoxifier to a mug of hot bone broth.
Parsley Cleanser
Makes about 20 teaspoon, or 10 serves
2 cups packed parsley leaves
4 tablespoons extra virgin olive oil
4 tablespoons water
3 teaspoons lemon juice or apple cider vinegar
pinch of salt
Blend all the ingredients together in a high speed blender until really well pulped. Store in a jar in the refrigerator for up to 1 week, or freeze until required. To serve, add 2 teaspoons of Parsley Cleanser to a mug of hot bone broth.
Garlic Antimicrobial
Makes about 20 teaspoon, or 20 serves
20 large garlic cloves, unpeeled
pinch of salt
Place the garlic in a small saucepan and add enough water to cover well. Cover and bring to the boil over high heat.
Once boiling, reduce the heat to low and simmer for 15–20 minutes, or until the garlic cloves are soft.
Remove from the heat, drain and discard the water and leave the garlic to cool. Once the garlic is cool enough to handle, squeeze the flesh out of each clove into a bowl, discarding the skin.
Add the salt and, using a fork, mash the garlic to a pulp. This can be stored in a jar in the refrigerator for up to 1 week, or frozen until required.
To serve, add 1 teaspoon of Garlic Antimicrobial to a mug of hot bone broth.
Ginger Anti-Inflammatory
1 large piece of ginger, skin on
Using a fine grater, grate 1 teaspoon of fresh ginger directly into a mug of hot bone broth. Serve immediately.
Seaweed Detoxifier
Makes about 22 teaspoons, or 10 serves
1/8–1/4 oz (5–10 g) organic/clean seas dried seaweed, such as arame, wakame, kombu or purple laver
4 fl oz (125 ml) warm bone broth
Soak the seaweed in the bone broth for 10–15 minutes, or until the seaweed has softened. Transfer the seaweed mixture to a blender and purée on high until a soft pulp forms. This can be stored in a jar in the refrigerator for 2–3 days, or frozen until required.
To serve, add a couple of teaspoons of Seaweed Detoxifier, or to taste, to a mug of hot bone broth.
TIP: Some kombu/kelp seaweed can be difficult to pulp, depending on its type and how long it has been cooked. I like to use kombu when making fish broth, and often add it when cooking legumes in broth.
Eating it in these dishes is optional—if you remove the kombu before serving, you’ll find it has softened to the point where it will pulp easily. Use this cooked kombu in the Seaweed Detoxifier.
