Pho Recipe by Rebecca Wilson
Pho Recipe by Rebecca Wilson

Anti-inflammatory Pho Soup

Rebecca Wilson, Holistic Chef, CNPBy Rebecca Wilson, Holistic Chef, CNP  , ,   , , ,

September 17, 2015

Breakfast, lunch or dinner, Pho is an excellent anti-inflammatory, gut healing and (this version) is low FODMAP. Bone broth is a potent ingredient for anyone with gastro-intestinal disorders, or anyone who is healing muscle or bone injuries. Making your own broth is well worthwhile, and makes your home smell delicious. Warm soup may seem strange to eat for breakfast at first, but with the change of the seasons and cold weather approaching, your body will thank you.

Ingredients

2 cups chicken broth (homemade preferably – otherwise make sure no additives and gluten free, sugar free)

½ cup kelp noodles

1 cup mix greens – collards, kale, bokchoy

¼ cup grated carrots

1 tbsp green onions slivers (green part only)

1 tbsp cilantro slivered

⅓ cup shredded chicken (cooked)

pinch salt

top with lime juice

(Optional add ins – ginger, hot sauce)

Homemade Chicken Bone Broth

2 lbs Chicken bones (ideally raw, but can save cooked ones too)

cold water to cover the bones

2 carrots

1 onion chopped (use leek tops if following low FODMAP)

2 sprigs celery

1 bay leaf

handful of parsley

pepper

1 tbsp of apple cider vinegar

Directions

1Heat broth to simmer

2Add in mixed greens, chicken and carrots. Cook till desired texture (about 1-2 minutes on simmer)

3Take off heat.

4Season with salt and taste

5Add in ginger and hot sauce if desired

6Mix in kelp noodles

7Pour in bowel and finish with green onions, cilantro and lime juice

Homemade Chicken Bone Broth

1Place bones and cold water in pot (or slow cooker is great!) just cover the bones

2Turn heat on high. Once brought to a boil, skim any foam/impurities from the top. Turn heat to low and add in remaining ingredients.Cook on low for 24 hours

3Strain and refrigerate. Once chilled remove any layer of fat from surface

Cropped RebeccaHolistic Chef Rebecca Wilson loves to create recipes using locally sourced ingredients. Her meals are crafted for those who enjoy the pleasure of delicious cuisine without making sacrifices. She has over ten years experience working as a chef, all over the world and is a Certified Nutritional Practitioner. Through balanced meals and personal coaching she empowers her clients to learn to listen to their own bodies and be their own guide for their personal journey.  She now is currently based out of Whistler. www.whistlernutritionist.ca

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