Vegetable broths are a great way to get a nutritional boost that is easy on the digestive system. This nutrient-dense broth recipe was shared with us when Julien first became sick. He was having a hard time eating, but found he was able to drink this broth which allowed him to easily take in a good dose of nutrients.
It is full of magnesium, potassium, and numerous trace minerals. Cancer treatments often deplete these minerals and this broth helps the body refresh and restore itself. It is also great anytime you are feeling a cold coming on, depleted, or simply want some added nutrients.
Root vegetables are among the most concentrated sources of vitamins and minerals available to us. Roots are also more yang in macrobiotic terms because they grow underground, and this yang energy is especially important because it speeds healing and is out of balance for most of us today.
In addition to a number of root vegetables, this recipe also contains nutritional powerhouses like kombu, bay leaves, juniper berries, black peppercorn, and parsley. This combination of veggies, herbs and spices work together to help boost immunity and wellness because they are packed with phytochemicals, antioxidants and anti-inflammatories.
We drink this broth with a couple pinches of good quality sea salt but have also used it as a base for soups. This past Thanksgiving we even added it to our cornbread stuffing which totally elevated the flavor and made it absolutely delicious!
You can drink this nourishing broth between meals, as an appetizer, or whenever you are feeling under the weather.
Mineral Healing Broth
This simple recipe (adapted from Rebecca Katz’s Magic Mineral Broth recipe) allows us to extract as much nutrition from the vegetables as possible by using a slow boil method similar to how we brew Taheebo Tea.
- 12 Quart Stock Pot
- Large Strainer
- 6 Carrots
- 2 Yellow Onions
- 1 Red Onion
- 1 Leek
- 1 Whole Bunch Celery
- 4 Red Potatoes
- 2 Sweet Potatoes
- 1 Garnet Yam
- 1 Head Garlic
- 1 Bunch Flat Leaf Parseley
- 2 strips Kombu
- 1 tbsp Peppercorns
- 10 Juniper Berries (dried)
- 4 Bay Leaves
- 3-5 inches Ginger
- 18 cups Spring Water (or filtered water)
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We highly recommend using only organic ingredients for this broth. This slow cook method extracts so much from your ingredients; you want to make sure they are fresh and free of toxins.
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Clean and roughly chop all your veggies. Many of the vegetable's minerals and benefits are found in the skin so we want to leave them intact.
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Add veggies and other ingredients to a large stainless steel or non toxic ceramic pot.
Add 1+ gallons of spring water (or filtered water) to cover all vegetables while making sure to leave space at the top for boiling/bubbling.
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Cover with lid and bring to a boil.
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Remove cover; reduce heat and simmer uncovered for 2 to 4 hours.
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No need to hover over this; just give it a good stir whenever you think of it.
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Remove from heat and allow it to cool.
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Strain your broth and store in the fridge for up to 7 days.
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We like to store half in a big glass jar, and freeze the other half in a plastic container. Then whenever a recipe calls for broth, we pull it out and defrost it. It really elevates the flavors, and also feels great knowing we’re getting a bunch of added nutrients!
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Makes 1+ gallons you can reduce ingredients to adjust to your desired final quantity.
We created a shopping list on amazon for some of the essentials you may not have in your pantry.
How do you like to drink your broth? Leave us a comment and share your experience.