2 large yellow onions
2 medium carrots, diced
2 stalks celery, diced
2 tablespoons olive oil
3 cloves garlic, cut into very small pieces
1/2 cup fresh parsley, chopped
2 cups clean vegetable scraps
1/3 cup diced tomatoes (fresh or canned) or 1 tablespoon tomato paste
12 cups/2 litres chaga concoction
4 cups cold water
3 bay leaf
1 spring fresh thyme
1 teaspoon salt or to taste
veg pot /Chaga pot
veg + spies
1. Chop vegetables small. This increases the surface area in contact with the water, which
maximizes the flavour extracted. Just don’t cut them too small or you’ll have mush before they’re done cooking. One-half inch to one inch is a good size.
2. Lightly brown vegetables by sautéing or roasting. This brings out sweeter, more complex
3. Add cold, not warm or hot, water to vegetables. Different flavours are extracted at different temperatures, so starting with cold water and slowly increasing the temperature helps more flavours to be extracted.
4. Turn heat to medium and slowly bring to just under a boil.
5. Reduce heat and keep at a simmer. Try not to allow the broth to boil or you’ll lose some of
the more delicate flavours as well as the nutrients.
6. Let it sit without stirring as stirring causes the vegetables to break down and get mushy.
7. Cook for 1 1/2 hours. Too long and the broth goes biter.
8. Strain through a fine mesh strainer, cheese cloth, or If you have one and want your broth to
be super clear use a nut milk bag.
10. Let broth cool, then pour into containers or jars or freeze trays.
WHAT DOES IT DO?
Chaga is understood to be an adaptogen simultaneously working in two directions to helps boost and modulate the immune system. Many experts consider it to be one of the most potent natural foods for autoimmune diseases.
Chaga mushrooms are renowned for improving immune function. Chaga is also a strong
antibacterial and antiviral, making them helpful in preventing and recovering from cold and flu.
Finally, chaga contains melanin, which helps fight radiation and tumours.