this is my (usually winter) emergency recipe. 

for days when the sky is too grey, the news are too hard to bear and the reality of this life, which for many appears so disconnected and futile, so overwhelming and depleting is just too much.

for days when the plastic wrapped plastic foods in automatic cashiered supermarkets, the hyperindividual coolness and disassociation is unbearable and you feel close to getting sick. 

you have to face some challenge though. you have to find someone, who has the courage to provide organic meat and bones – standing up against the regulations of authorities, bureaucratic structures and financial burdens of regenerative farming and who honours the life of the animals he/she is looking after.

 you can research your grandma’s recipe for bone broth or find mine below. it will take several hours, maybe a comfortable evening at home relaxing next to the simmering. 
alternatively you can use nice vegetable soup stock if you prefer so. 

once you have broth, add one third of freshly brewed shincha tea. shincha is tea from the first young japanese tea leaves. it tastes very fresh and a sip to me feels as if the green energy of the camellia sinensis plant enters right into your veins and gives you life.
i also add some fresh lime juice, some chilli and freshly cut cilantro or parsley. 
a few slow sips of this shincha broth will bring you back to life and reawaken you to finding that place inside, that gives you courage and „geborgenheit“. 

bone broth: 

ingredients: 
1000 g beef bones
2-3 carrots
1 parsnip
a small piece of celery root
half a leek
2 medium size onions 
bay leaves, pepper, salt

wash the bones with warm water. pour cold water in a pot, put the bones in and bring to a boil. once the water is boiling drain the water and rinse them with cold water.
place the bones in a deep soup pot and add 2 liters of water. sa the water is close to boiling turn it down to low and start scooping the foam off. 
cut the onions in half, leave the peel on  and brown the flat surface in a pan. add them, bay leaves and pepper corns or long pepper to the soup. simmer for about 2 hours. 
cut all of the soup vegetables into pieces and add them to the soup, leave it on the stove for another half an hour.
add salt to taste. 

enjoy!