Magic Mineral Broth™
You have just discovered broth heaven. An elixir for healing, nourishment and Yum!
When I created this nutrient-dense broth, who knew it would turn out to be -- magic! As soup broth it is SO delizioso, but the healing stories people share are truly amazing. I call it "culinary alchemy."
Makes 6 Quarts | Prep Time 10 min | Cook Time 2-4 Hours
Cancer-fighting, immune-boosting, sniffle-healing comfort in a cup.
Mothers say, My kid loves this broth! Others tell me, All of a sudden I can sleep! (The magnesium is so calming). People who are sick or run down, mothers who have just had babies, all have healing stories to tell. Many have credited MMB with helping them survive cancer treatment and... thrive!
Chefs have purloined this recipe for their own soup stock (with my approval) because it is uniquely delicious.
This is my Rosetta stone of soup, a broth that transforms to meet numerous nutritional needs. It serves as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter what a person’s appetite, it can provide a tremendous nutritional boost. Chemotherapy often saps strength due to dehydration, which pulls vital nutrients out of your system. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.
Instructions
Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.
COOK’S NOTE: Like fine wine, this broth gets better with age. The longer the simmer time, the better tasting and more nutrient dense the broth will be. You can also cut the recipe in half and make it in a slow cooker or a pressure cooker. Kombu is dark brown seaweed (kelp) that is dried and folded into sheets. It’s used in Japanese cooking to add depth and flavor to soups and stocks. It also adds a tremendous amount of valuable trace minerals to this broth. Look for kombu in the Asian section of many grocery stores, or online.
STORAGE: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
PER SERVING: Calories: 45; Total Fat: 0 g; Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 140 mg
Ingredients
6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam, quartered
5 unpeeled cloves garlic, halved
1⁄2 bunch fresh flat-leaf parsley
1 8-inch strip of kombu
a few black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt