Early winter is a fun season for those of us who like to cook. It’s the time of year when you get to impress friends and express your love through food — my preferred method.
But, to be honest, I used all my cooking fuel on Thanksgiving. After two days of prepping truffled Eastham turnips, vanilla bourbon sweet potato pie with pecan crunch, and so many other dishes from old standbys to flashes-in-the-pan from my social media feed, I was kind of over holiday cooking before December even arrived.
What now? I mean, we’ve still got a lot of winter ahead after all the decadent deliciousness subsides.
I have just the thing to make you feel nourished without cooking — or even chewing, for that matter. It’s a ginger-spiked broth, brightened by turmeric and cilantro (or parsley, if you’re one of those unfortunate people who find the taste of cilantro reminiscent of soap). I like it for breakfast or as a snack any time a gray winter mood descends.
As a student of ayurvedic philosophy, I like to think about treating my body with opposites. From that point of view, when you’re feeling exhausted, sluggish, and uninspired, it’s time to get things moving with the element that does this most efficiently — water.
It’s not a huge leap from there to bone broth, although for a former vegetarian like me, the new name for the elixir formerly known as stock made by simmering animals’ feet, tendons, and bones seemed unappealing at first. But I’ve slowly come around to loving a good, clear stock as a versatile way to get more protein into my diet.
While the research on bone broth shows the collagen in it isn’t going to have any significant effect on your skin or strengthen your bones, there is good evidence that starting your day with a good dose of protein can help with brain function and keep you feeling more productive — two resources that, to me, don’t feel readily accessible after the holidays.
If you make your own bone broth, I salute you. I haven’t gotten that far in my homesteading journey. Store-bought will do nicely. Especially because part of the point here is to let go of the effortfulness the holiday season requires.
Equipment-wise, for this morning broth all you need is a blender and a pot (or you can swap the pot for a microwave-safe bowl). I usually make a triple batch and pour it into three portions, saving two so later all I have to do is heat and sip.
Cilantro contains carotenoids that have antioxidant characteristics. Ginger aids in digestion, and turmeric works to reduce inflammation, so both will help reignite your digestive fire if it was extinguished by holiday indulgence. Black pepper increases our absorption of turmeric, so anytime I use turmeric I add a sprinkle of black pepper. Finally, salt: everyone has their preferences; if you avoid it, that’s fine. I love a little sprinkle of sea salt to boost my electrolytes, but also because it tastes good.
MORNING BROTH
Makes one serving
16 oz. chicken bone broth
Handful of cilantro, parsley, or basil
1-inch knob of fresh ginger, rough chopped
Big pinch turmeric
Sprinkle of salt and black pepper
Drizzle of olive oil
Put the broth, cilantro, ginger, turmeric, salt, pepper, and olive oil in the bowl of a blender and blend until emulsified. Warm in a saucepan on the stovetop or directly in a mug in the microwave.
