Detoxifying broth bowls with parsnip and carrot noodles is a paleo and gluten free meal that is chocked full of anti-inflammatory, nutrient dense veggies. Healthy, quick, and super yummy!
It has been bone broth central around here lately! First I shared my newest recipe for how to cook bone broth in the instant pot, next up was “everything you need to know about bone broth” , and my final addition in the bone broth series – what the heck should I do with bone broth?
What can I do with bone broth?
You can simply sip on bone broth, mug style, adding a few condiments like a sprinkle of turmeric or paprika, a pinch of sesame seeds, or a sesame oil floater. That works. And works well.
You can also use it for the base of any soup as you would use stock.
Or, my very favorite thing to do with bone broth is to add a variety of detoxifying nutrient rich veggies, a splash of soy sauce, and fresh herbs and make a broth bowl. I could eat this for lunch every day, and often do.
What is a detoxifying veggie?
Detox – or detoxifying is a buzz word, and I am hesitant to use it without a proper definition. Bio- transformation is a more accurate description of the detoxification process in the body (stay tuned for “everything you need to know about detox” post coming soon). The cliff notes version is this, the body is fairly efficient at removing most substances that are unwanted, like environmental pollutants, pesticides, herbicides, etc. but only if there are the proper nutrients available to help the body perform the various phases of biotransformation.
Essentially we can get rid of the bad if we have enough good.
Here is your bowl of good.
How to make detoxifying broth bowls
When you take the time to make a super rich bone broth you have a base that is not only yummy but an excellent source of protein. Protein is needed for proper biotransformation, detox score -1. Now add immune boosting mushrooms, glutathione rich kale, anti-inflammatory turmeric, parsnip noodles, carrot noodles, sprouts, and fresh oregano for a double dose of anti-oxidants. Detox score – 1 billion 😁
Parsnip and veggie noodles are what push this bowl of goodness right over the edge, delicious meets brilliant meets – why can’t I eat this every damn day? You can. You absolutely can.
Grab your trusty spiralizer (I’m still in love with my paderno, but I’ve got my eye on this little guy for convenience) and twirl out your favorite veggie noodles. Root veggies work well, but so would more traditional zucchini noodles. The most important bit is to add fresh herbs, I’ve been obsessed with oregano lately, the name oregano means “mountain joy”, it’s floral and deeply aromatic and beautiful with bone broth. You could easily sub rosemary, thyme, parsley, or dill if oregano isn’t your jam.
Stir in a bit of soy sauce or coconut aminos (a non-soy substitute that tastes very near the real thing), a sprinkle of turmeric and you are done.
I find it super easy to prep a bowl full of veggies and keep it in my fridge, when I am ready for my daily dose of detoxification in the form of a broth bowl, I simply warm some broth on the stove and pop in my veggies.
Bone broth bowls, I’m in love and I know you will be too 🙂
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 3 cups bone broth
- ¼ tsp turmeric
- ½ cup sliced mushrooms
- 1 cup chopped kale
- ¼ cup parsnip noodles
- ¼ cup carrot noodles
- ¼ cup bean sprouts
- 1 tsp fresh oregano (optional)
- 2 tbsp coconut aminos (or soy sauce)
- In a saucepan over medium heat combine bone broth, turmeric, and mushrooms. Cook for 4 minutes or until mushrooms have softened. Add kale, parsnip noodles, and carrot noodles. Cook for 3 more minutes. Turn off heat and stir in coconut aminos.
- Pour into a bowl and top with bean sprouts and fresh oregano.
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