As a Clinical Nutritionist and Holistic Health Advisor, I favour simple, traditional and easy to use wholefoods as medicine and daily nourishment. Bone broth is both grounding and nourishing. Science also show us the benefits that come when bone broth is consumed regularly.
Some of these benefits include:
I mean who doesn't want to be happy! Your diet influences your gut bacteria, and your gut bacteria influence your brain. When the gut microbiome is healthy, it sends happy signals to the brain, when it’s unhealthy, it can send signals of anxiety.
Some Biologists say that the degenerative and inflammatory diseases on the rise in industrialised societies could be corrected by the use of gelatin-rich foods due to the presence of restorative amino acids such as glycine, alanine, proline, and hydroxyproline.
The beauty of Mitchell's Bone Broth is it is just that - Bone broth. No additives, preservatives or any other numbers that shouldn't be in your food. Also I'm the first to admit as a busy mum and running my own business that time factor when preparing nourishing foods like bone broth can be an issue. Its awesome this product is easy (and transportable) and can be added in to any meal. This is one of my favourite recipes to include it in as we go into the winter months.
NOURISHING ASIAN PHO
- 1 packet black bean noodles or your choice of dried rice noodles
- 6 broccolini (or broccoli), trimmed
- 2 to 3 heads baby bok choy, quartered lengthwise
- 180 grams bean sprouts
- 4 shitake mushrooms, trimmed and sliced
- 6 button mushrooms, trimmed and sliced
- Salt and white pepper
- 1 cup Asian herb leaves (Thai basil, cilantro, green onion, Vietnamese mint) Can get an Asia mix at the supermarket
- 1 lime, cut in wedges
- (Optional) Red chili or jalapeno for garnish
- 8 cups water
- 1 TBS Mitchells Bone Broth
- 2 red onions, peeled and halved and sliced
- 5 cm piece of ginger, peeled and sliced into rounds
- 1 cinnamon stick
- 3 star anise
- 3 whole cloves
- 1 teaspoon coriander seeds
- 8 cups water
- 1 tablespoon coconut aminos
- 1/2 teaspoon sea salt, or to taste
Pho Soup Base
- Melt 1 tsp coconut oil in fry pan. Sweat onions and garlic on low heat for 5mins, stirring regularly.
- Heat a large pot/wok over medium low heat. Add the cinnamon, star anise, cloves, and coriander seeds. Toast and stir for about 30 seconds, until the fragrance is strong.
- To the wok Add the water, Mitchell's bone broth, onion, garlic and ginger to the pot. Cook over high heat until bringing to a boil. Turn to medium low heat. Simmer covered for 15 mins or up to an hour depending on your time frame and the depth of flavour you want. Strain the broth and season with salt.
- Add Black bean noodles (or your choice of noodles) to the broth and cook according to instructions on the package.
- You can pan fry the mushrooms or add them to the broth. Add the mushrooms so they cook cook for 5mins (I added the same time as the noodles) and then at 3 minutes for the baby bok choy and broccolini.
- To assemble the bowls, add noodles into each serving bowl and pour the broth over them. Top with broccolini, baby bok choy, mushrooms, bean sprouts, and herbs. Serve with lime wedges, chilli, and a dash of coconut aminos.
- by Laura Warren