Glad you liked the protein smoothie and info!
I got the following reader question a few days ago:
I love your blog. I was hoping you might help me with an issue I’ve been having with raw foods: it seems as though all raw foodists are really into green lemonade or other juice in the morning. The thing is, I HATE juice! I’ve tried to like it. I’ve even tried some of your recipes. But I just can’t get used to it. Also, I find it really hard to drink cold juice in the winter. Is there anything I can drink instead of juice? I’d try green smoothies, but my understanding is that they don’t have the same benefits. Any tips you have would be appreciated…thanks!
Hey Hannah – great question!
Before we get into it, let’s break down what Hannah means when she says she wants a juice replacement. What she wants is a beverage that offers maximum nutrition in the form of minerals and vitamins, but puts virtually no stress on the body. (In other words, a nutrient-rich beverage that won’t activate digestion.) While smoothies and blended salads are typically nice alternatives to juice, they contain fiber, which means that they’ll invariable activate digestion and force the body to work as it takes in nutrients. So we need to think of a juice alternative that’s fiber-free.
My answer? Vegetable broth. Vegetable broth is not only tasty, nourishing, and a time-honored comfort food for vegetarian soup lovers, but an ideal way of attaining nutrition without doing digestive work. Bingo!
There are tons of vegetable broth options out there. As far as store bought options go, I recommend the Pacific brand’s organic, low-sodium broth. There are, of course, countless recipes to be found on the internet as well. Lately, I’ve been enjoying my own spin on Dr. Hyman’s Healing Veggie Broth, which my fellow health counselor Andrea shared with me. My recipe follows his closely—minus the onions and garlic, and with a few small tweaks. The result? A lovely, warm, and comforting broth that will nourish and heal you. The red cabbage addition, by the way, gives it a beautiful purple hue! Try the recipe yourselves and see:
Makes 8 cups or 2 quarts
This recipe can be varied to taste. For every 3 quarts of water, add:
4 sliced carrots
1 cup daikon radish
2 cups winter squash cut into large cubes
1 cup root vegetables: turnips, parsnips, or rutabagas
2 cups chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro, or other greens
2-3 celery stalks
½ cup seaweed: nori, dulse, wakame, kelp, or kombu
1/4 head cabbage
4 ½ inch slices of fresh ginger
Sea salt to taste
If available you can add 1 cup fresh or dried shiitake or maitake mushrooms
Add all ingredients at once and place in a low boil for approximately 60 minutes. Boil to taste. Cool, strain, and store in a large, tightly sealed glass container in the fridge (I’ll bring it to work in mason jars, as you can see). Simply heat and drink!
If you’re looking for a winter drink that’s toasty and healing, give homemade veggie broth a try. It may sound daunting, but the truth is that nothing could be easier to make! I often boil whatever veggies I’ve got on hand for an hour when I’m doing housework on Sunday; by the time I get back to them, they’ve been transformed into a beautiful broth. And the leftover vegetables can be added to blended soups, if you wish.
Hope this helps, Hannah. Enjoy the broth, and good luck!
Have a great night, all.