Kelp Broth with Zucchini Noodles, Asparagus and CoCoFir

Updated: Apr 5

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!

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