Magic Mineral Broth™ This broth is from Rebecca Katz book One bite at a time. I received in my Master’s class in Micronutrients. I recommend her book to you.
This broth alone can keep people going, especially when they don’t particularly want to eat. It’s not just a regular vegetable stock. This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy. Sipping this nutrient‐rich stock is like giving your body an internal spa treatment. Drink it like a tea, or use it as a base for all your favorite soups and rice dishes. Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pot, roots, skins, and all.
3 unpeeled carrots, cut into thirds 1 unpeeled medium yellow onions, cut into chunks 1 leek, both white and green parts, cut into thirds ½ bunch celery, including the heart, cut into thirds 3 unpeeled cloves garlic, halved 1/2 bunch fresh flat‐leaf parsley 2 medium red potatoes with skins on, quartered 1 Japanese or regular sweet potatoes with skins on, quartered 1 Garnet yam with skin on, quartered 1 8‐inch strip of kombu 1 bay leaf 6 black peppercorns 3 whole allspice or juniper berries 1/2 tablespoon sea salt
Rinse all the vegetables well, including the kombu. In a 6‐8‐quart stockpot, combine all the ingredients accept the salt. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
Remove the lid, decrease the heat to low, and simmer a minimum of 2‐3 hours. As the stock 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. Add the salt and stir.
Strain the stock using a large coarse‐mesh strainer (remember to use a heat‐resistant container underneath). Bring to room temperature before refrigerating or freezing.
Makes 3 to 4 quarts