So ya I got.. SICK!…. like….NAILED! After 26 hours of Yoga Teacher Training that for me was a HUGE milestone ( my first TT ever)...I am now resting and eating simple foods. I have made this soup for the past two days and I am convinced that practice is mastery- the more you do, the better it turns out- this broth is PHENOMENAL. It’s a simple broth- I didn’t want that tamari or soy sauce taste and I didn’t want bouillon- I wanted that full flavorful taste of asian broths that appear almost clear, nothing floating around in it, nothing to get in the way but this one has the antioxidant, antibacterial crud busting anti-inflammatory fighting properties of Turmeric. The first night I tried making it with garlic and I found that, tho it was tasty, it had that raw garlic taste that to me seemed a little bit overwhelming. Last night I omitted the garlic and stuck with the ginger and onions. I think I am in love. The broth takes less than 10 minutes to make- less even- then I added in beautiful local veggies; sauteed kale, sweet potatoes, and some baked Tofu. You could definitely play with flavors by adding mushrooms or scallions etc- this was me, in the middle of a 27 hour training, sick- and it was D E L I C I O U S. Go to www.theveganloveproject for the recipe! Its a Twofer! The broth and the Noodlebowl! #turmericbroth #sickwhitegirlnoodlesoup #veganbroth #veganlove #letfoodbethymedicine #burningheartteachertraining2016 #yogafuel #recoveryfuel #noodlebowl #frickenyum (at Burning Heart Hot Yoga Pilates & Indoor Cycling)