In a slow cooker or large pot place a whole organic chicken (or lamb shank, osso bucco). Add vegetables and herbs – these are antifungal, antimicrobial herbs.
Cover with water and 1 tablespoon of apple cider vinegar and simmer for 6-24 hours. The longer you simmer, the stronger the breakdown of the bone nutrients.
Strain off and keep the liquid and keep this in a container as your broth. You will also be able to scrape off the flesh of the meat if you like to add some protein and a make a more filling soup.
Use this for soups, stews or freeze in batches for later use.
A specific dose for skin health is ½ cup of the broth daily as a warm drink or as part of a meal.
Combine all ingredients in a pan and heat to just before boiling, simmer for 5 minutes. You want the greens to be soft, but slightly crunchy.
Remove from heat and serve with fresh coriander and the lemon juice.
** Varianations: add any protein such as tofu or chicken or prawns if you wish.
Add more or less ginger chili and garlic to taste
Bring water to boil in large pot. Heat olive oil, sauté garlic, onions, chilli and ginger until soft and aromatic. Add contents of skillet to water. Add stock, shiitake, astragalus, and reishi. Simmer covered for two hours. Remove from heat, allow to sit for two more hours. Remove reishi mushrooms. Reheat. Add other herbs to taste. Then add the miso.