Mineral Broth

This broth is replenishing to many individuals, helping to meet a long line of nutritional needs.  You can add the broth to make more nutrient-dense soups or stews, or sip in a tea mug in addition to your daily breakfast.

makes 6 quarts

Ingredients: 
6 upeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, 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 strip of kombu, 8 inches in length
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, unfiltered water
1 teaspoon sea salt
4 ounces fresh shiitake mushrooms
5 to 10 slices fresh ginger

Instructions:

1. Rinse all the vegetables well.  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.  Add the shiitake mushrooms and ginger slices.
2. 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 peak out.  Simmer until the full richness of the vegetables can be tasted.
3. Strain the broth into a heat resistant container utilizing a large, course-mesh metal sieve.  Then add sea salt to taste.  Let cool to room temperature before refrigerating or freezing to be consumed at a later date.

Our favorite ways of consuming this yummy broth is by drinking it warm, adding it to quinoa or brown rice (instead of water) and combining it with soups.  We hope you enjoy it as much as we do!

Warmly,
Stacy

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