Magic Mineral Broth - An Internal Spa Treatment!

​One of my assignments for my master's degree in holistic Health & Nutrition Education was to make Magic Mineral Broth.  AWESOME!
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According to the recipe's author, Rebecca Katz, 

"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."

This was my first experience making mineral broth from vegetables.  I have made many soups before, and also make bone broth from beef knuckle bones quite often, so this process was very similar.  I was able to purchase the ingredients quite easily in the organic section of my local Kroger store, except the kombu, which I buy online or at Whole Foods.  Because of how the vegetables were bundled in the store, I bought enough to make another pot of broth at a later time.

I altered the directions by first simmering a carcass of a free range chicken in water for an hour.  During that time, I chopped up the leeks, celery, cauliflower (which I substituted for potatoes), onion, carrots, parsley, and garlic.  I was surprised that the recipe said to only chop the vegetables into large chunks (thirds) instead of smaller pieces, which would allow for more surface area of the vegetables to release their nutrients into the water. It made my job easier to leave the skins on.  This was the first time I have ever cooked with leeks, which are like large green onions.  I then added the chopped vegetables, plus the kombu and spices, to the pot and simmered it for 3 additional hours.  I added water to the pot every half hour and the salt at the end.  My whole house smelled delicious.  I strained the broth and put it into individual canning jars.  

It seemed a shame to throw out the cooked vegetables, so next time I will cook it for a shorter time and make a big pot of soup instead and eat the vegetables.  My husband and I have been drinking the broth like tea, which tastes wonderful, but needs more sea salt and pepper.  The taste is strong, which helps me believe it is nutrient rich. This was definitely a nourishing experience and much more rewarding than merely taking a multi-vitamin or drinking a green smoothie.
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Magic Mineral Broth Recipe

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 seaweed
• 1 bay leaf
• 6 black peppercorns
• 3 whole allspice or juniper berries
• 1/2 tablespoon sea salt

Directions:
         

1. Rinse all the vegetables well, including the kombu.
2. In a 6-8-quart stockpot, combine all the ingredients except the salt.
3. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.
4. Remove the lid, decrease the heat to low, and simmer a minimum of 2-3 hours.
5. As the stock simmers some of the water will evaporate; add more if the vegetables begin to peek out.
6. Simmer until the full richness of the vegetables can be tasted.
7. Add the salt and stir.
8. Strain the stock using a large coarse‐mesh strainer (remember to use a
9. heat‐resistant container underneath).
10. Bring to room temperature before refrigerating or freezing.

​Makes 3 to 4 quarts

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