Strengthen your defences, deliciously.

Kick that cold or flu to the curb with this vitamin and mineral-rich vegetarian broth.


  • 1 ounce of dry reishi mushroom
  • 1 ounce of dry shiitake mushroom
  • 4 Tbsp of dry, chopped sea vegetables(i.e. seaweeds – any kind)
  • 1 ounce of astragalus bark
  • 1 inch piece of fresh ginger root
  • 4 Tbsp of organic barley
  • 4 Tbsp of organic brown rice
  • 2 cups of chopped, organic vegetables of choice


  •  Soak mushrooms, sea vegetables, astragalus and ginger root in water.  Add enough water to cover plus an extra inch of water on top.
  • When the mushrooms are soft, cut into pieces. Put aside sea vegetables
    Note: Save the soaking water, but discard the astragalus and ginger.
  • Pour 8 cups of fresh water into a large pot and bring to a boil. Add the soaking water and let simmer for 5 minutes.
  • Add remaining ingredients including the chopped mushrooms and sea vegetables to the pot and let simmer for 30 minutes.
  • Makes 6 servings.
Dr. Sarah Sjovold is a Naturopathic Doctor practising at Livstil Wellness Clinic. She regularly sees patients in the Langley and Surrey area looking for help with digestion, detoxing. and immune support.

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