top of page
Search

Kelp Broth with Zucchini Noodles, Asparagus and CoCoFir

Updated: Apr 4, 2021

Happy Easter to all! As we think about a new beginning and spring, it’s fun to incorporate fresh seasonal veggies and more probiotics into your meals. The more diverse we can get with our choices of foods, the better it is for our guts. I love to think about buying from the farmers markets those veggies that are in season. Asparagus peaks in April, so this is the prime time to get some of this yummy fiber into your guts.


As we increase the different strains of microorganisms and the variety of greens and fibers, keep in mind that asparagus is one of the best prebiotics out there ... combine it with plants from the sea and some muun chi CoCoFir, and you have yourself a delicious and nutritious Easter dish.


Your favorite roasted seaweed, probably around 2 sheets

Cut these into thin strips and set to the side to garnish your dish


Spiralize 1 pound squash or zucchini (about 2 large ones)

1/2 pound asparagus, thinly sliced at an angle


In a large pot, boil 6 cups water with

  • 4 squares kombu (dried kelp) about 2 inch in size - this can be found in most Asian markets or your favorite health food market

  • 1 tsp pink Himalayan salt


Add the spiralized zoodles and sliced asparagus into the water and boil for 1 minute.

Drain and keep the broth. Measure out 1 cup of the broth, reserve the rest for another dish on another night.


In a medium sized serving bowl, combine the following:

  • 1 cup of the broth

  • Spiralized zucchini and asparagus that was strained out of the broth

  • 1 small red onion, thinly sliced

  • 2 large garlic cloves, crushed

  • 1 teaspoon freshly ground black pepper


Add 1 1/2 cup muun chi CoCoFir to the broth mixture, adding pink Himalayan salt and pepper to taste


Finish with

  • 1 tablespoon toasted sesame oil and 1 tsp rice vinegar

and serve with the sliced seaweed garnished on top (you want to keep these crunchy so don’t sprinkle on too soon).


Have fun hopping your way to a happy gut!







21 views0 comments

Recent Posts

See All

Mango Probiotic Vinaigrette

This is a dressing my friends ask me to make this time of year when mangoes can be found everywhere. It’s easy and delicious and packed with digestive enzymes and vitamin C. Great for the hair and sk

Mother’s Day Sweet Potato Soup

Happy happy Mother’s Day to all!! Without our mamas we wouldn’t be here… I was going to share a Mother’s Day quiche with no eggs but I had too many requests for my sweet potato soup that I served in t

Green Curry

I’m learning so much about spices. They are so good for the gut! This week I’m exploring the Thai curry and will be using an eggplant. As we diversify the gut, trying as many different veggies and s

Comentários


bottom of page