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Anti-Inflammatory Hemp Turmeric & Coconut Broth

Our anti-inflammatory, Australian grown, cold pressed hemp seed oil is about to become your new kitchen staple.

I know what you’re thinking… wow – that’s a bold statement. Read on.

This oil brings it all to the table.

  • The ideal balance of omega 3 and 6 – supporting hormone balance, promoting more diversity in gut, keeping inflammation in check AND supporting healthy heart and brain function
  • The benefits of omega 9 – with 40% less saturated fat than olive oil
  • Vitamin E for healthy skin
  • Chlorophyll for detoxification

But that’s not all.

With a nutty, butter flavour, it’s a great replacement for sesame oil! The flavours work perfectly – particularly in Asian-inspired dishes.

This flavour-packed curried broth recipe developed by nutritionist Liv Kaplan is loaded with extra anti-inflammatory ingredients, ginger and turmeric, plus immune boosting chilli and garlic.

A perfect winter warmer, of if you’re like us… something to enjoy all year round.

Serves: 2

Prep Time: 30 minutes

Cook Time: 30 minutes

 

Ingredients

Coconut oil, for frying

½ red onion, sliced

500ml chicken bone broth or vegetable broth (vegan option)

250ml coconut milk

500g mixed mushrooms such as enoki, wood ear, shiitake

2 bunches bok choy, sliced in half lengthways

2 tablespoons Hemple Hemp Seed Oil

2 tablespoons Hemple Hemp Seeds (available in AU only)

 

Curry Paste

2 tsp coriander, ground

2 tsp cumin, ground

1 tsp lemon myrtle, dried, ground

Few cracks of black pepper

1–2 red chillies, fresh

1 stalk lemongrass, root and tip trimmed, then chopped

1 heaping tablespoon fresh ginger

3 cloves garlic

1 tablespoons fresh turmeric

½ tsp sea salt

2 lime, zested and juiced

6 green onions, sliced

2 Tbsp coconut oil

1 Tbsp coconut milk

 

Method

  1. To make the curry paste, blend all ingredients in a high powered blender or food processor until combined. Transfer to a jar.
  2. In a medium saucepan over a medium heat, cook the onions for a few minutes. Add in half the curry paste from above and let sizzle until fragrant. Pour in the broth and coconut milk, bring to the boil then reduce to a simmer and leave to cook for 10 minutes.
  3. Plunge in the mushrooms and leave to cook for a further 5–10 minutes.
  4. Meanwhile to prepare the bok choy, heat a pan over a high heat and add a teaspoon of olive oil. Press the bok choy, cut side down on the pan and let brown for a few minutes.
  5. To serve, ladle the curry broth into two bowls, top with grilled bok choy and drizzle with hemp seed oil and hemp seeds.

 

Note

Use vegetable broth to make it vegan.

 

Photography by Phoebe McCreath.

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