Stoke your digestive fire with this detoxing and nourishing vegetarian Pho. Ginger and daikon radishes are known for their anti-inflammatory properties. Daikon has been shown to possess similar enzymes to those found in the human digestive tract, increasing nutrient efficiency in the gut. Daikon is also high in Vitamin C, which helps speed up healing and repair of the cells and tissues throughout the body.

Kombu is another superstar in this Pho. Kombu is an edible sea vegetable that contains certain amino acids that can help break down the heavy starches found in foods like beans. This allows for them to be digested much easier. It’s high in iron and other essential nutrients and contains iodine. It has the highest amount of iodine of all the seaweeds and is important for healthy hormone production and a properly functioning thyroid. We feel so nourished just from the Kombu broth.

Also, notice how we didn’t need to add additional salt.

I am doing our whole-foods detox on myself now, and this delicious Pho was my lunch and sometimes my breakfast. Bliss. No deprivation ever.

Enjoy the nourishment and simplify.

Serving: 2

4 cups water (can also use bone-broth)

2 medium carrots (peeled and cut length wise in thin strips)

½ cup broccoli microgreens of your choice

½ cup daikon or red radishes (chopped)

3 tsp freshly grated ginger

Black Pepper to taste

1 tbsp tamari or braggs (soy-free)

2 inches fresh kombu sea vegetable (optional but highly nutrient and enzyme rich)

Optional: Replace 1 cup of water with coconut milk for more richness, add any other veggie of choice, original recipe added bok choy, squirt of lime/lemon. We also tested it with 1 tsp of fresh ground turmeric and black pepper. Delicious and even more of an anti-inflammatory treat.

Heat the water.

Chop the veggies and add to the pan (not the microgreens) along with the 2 inches of fresh kombu grated or finely chopped, grated ginger and black pepper and simmer covered for 15 minutes.

Add microgreens for the last minute + tamari/braggs and mix. Remove the Kombu (you can also eat it, but we remove it).

Take off heat and add a squirt of lime/lemon.

Gratitude @The Everyday Ayurveda Cookbook for the inspiration.

With love & gratitude,

Christine and Stephanie