Candida Diet Friendly Mushroom & Herb Bone Broth Sipper
Warm, deeply savory, and quietly restorative, this mushroom and herb sipper is the kind of thing you'll want to curl up with on a slow morning or a chilly afternoon. Dried shiitake mushrooms, fresh ginger, garlic, thyme, and rosemary steep low and slow in bone broth until the liquid turns golden-amber and impossibly fragrant — it smells like a proper kitchen, not a supplement aisle. A splash of coconut aminos and apple cider vinegar round out the flavor with just enough depth and brightness to make this feel like a real treat rather than a wellness obligation. Both of those swaps matter here: coconut aminos stand in for soy-based condiments that can be problematic, and raw apple cider vinegar is a staple ingredient that fits comfortably within the framework of a low-sugar, anti-fungal approach to eating. Turmeric pulls the whole thing together visually and adds its own earthy warmth without any sweeteners or starchy thickeners in sight. The straining step keeps the texture clean and silky, so every sip is smooth and satisfying. Finish with a little fresh parsley if you have it — it lifts the color and adds a clean herbal note that makes the whole mug feel polished.
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Learn more →Ingredients
2 servings
- 2 cups bone broth
- ¼ oz dried shiitake mushrooms (about 4–5 small caps)
- 2 cloves garlic, smashed
- 1 tsp fresh ginger, thinly sliced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- ¼ tsp ground turmeric
- 1 tbsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt, or to taste
- 1 tsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the bone broth, dried shiitake mushrooms, smashed garlic, sliced ginger, thyme sprigs, and rosemary sprig in a small saucepan. Bring to a gentle simmer over medium heat.
- 2
Reduce the heat to low and simmer, uncovered, for 15 minutes, until the broth is deeply fragrant and the mushrooms have softened and released their flavor into the liquid.
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