SHA Magazine Healthy nutrition
Leek, shiitake and wakame detox broth
At this time of year, the body demands foods that help recover from holiday eating and also combat the cold winter temperatures. This recipe for leek, shiitake mushroom and wakame seaweed broth meets both of these objectives; not only is it comforting, but it is made with ingredients that accelerate the elimination of toxins.
As Marina Domene, nutritionist at SHA Wellness Clinic, tells us, “leek is a purifying vegetable with a high water, fibre and protein content and hardly any calories, which makes it the ideal choice both in detox diets and for weight control. It adds a lot of body and flavour to any recipe and is a good diuretic, so it helps to combat hypertension and fluid retention and accelerates the elimination of toxins. Shiitake mushrooms are rich in vitamins B and D2, minerals such as iron, zinc and magnesium, and lentinan, a polysaccharide that increases defences against viruses and other pathogens and strengthens the immune system. It also helps to lower cholesterol. Wakame seaweed is a source of vitamins and minerals, such as sodium, potassium, magnesium and iodine, and helps to improve liver and kidney detoxification. Coriander is an aromatic herb that adds a distinctive flavour to any dish. It is a diuretic rich in iron, vitamins C and K and apigenin, a natural antioxidant that improves liver function. Finally, ginger has anti-inflammatory properties, is a potent antiviral and improves digestion”.
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1 finely chopped leek
2 shiitakes, hydrated and finely chopped
1 tbsp wakame, rinsed and chopped
6 cups water
1 tbsp tamari
2 tbsp ginger juice
1 pinch sea salt
1 tbsp chopped coriander
- Place the water, shiitake and wakame in a saucepan and bring to a boil over medium heat.
- Add the leeks and cook for 5 minutes.
- Turn off the heat, then add the tamari and ginger. Let it infuse for 8-10 minutes.
- Stir gently and serve garnished with lemon slices and coriander.