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Spring 2016 The Co-op Table

broth ingredients

Spring Greens Broth

This is a highly nutritive and detoxifying broth that makes a wonderful, sustaining first meal of the day in the springtime when dandelion and nettles start to grow.

2 cups hot bone broth*

1 small handful nettles

4-6 sprigs dandelion greens

1 inch turmeric root

1 inch ginger root

1 egg

1 pinch sea salt

1 squeeze of lemon

Wash and chop the dandelion and nettles (using a glove to protect your hand from stinging). Ladle the hot broth into a bowl, add in the chopped greens. Separate the egg, discarding the white and adding the yolk to the bowl of hot broth. Grate the turmeric and ginger into the bowl, add a pinch of salt and a squeeze of lemon. Stir the yolk into the broth, enjoy!

*To make bone broth, simmer beef or chicken bones (with salt, bay leaf, onion, celery stalk, and 1 Tbls apple cider vinegar) for 5-10 hours in a large pot or for up to 24 hours in a slow cooker. Strain liquid and discard the bones.