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
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
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!
PS - Wanting new recipe ideas? Follow me on Pinterest for some yummy and creative ideas.
Hello, my name is Stacy Peterson, Functional Nutritionist and Holistic Health, Wellness and Strength & Conditioning Coach with a MS in Human Nutrition and Functional Medicine practicing whole-foods nutrition and physical training to individuals around the globe.
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