Sweet, savory, with a little bit of zing from ginger and a little bit of salt from the seaweed, mineral broth is definitely an experience of “umami”.
It’s also deeply nourishing. From time immemorial for cultures all around the world, soups and broths have been part of a foundation of nourishment, nutrition, and even social structure. Soups are a way to make ingredients go further for a frugal kitchen and also a way to whip up some health infusing remedies.
This particular mineral broth brings together all the goodness of mineral dense vegetables, herbs and spices. Squash, sweet potatoes, celery, juniper, kombu, and more, all slow simmering to bring their anti-inflammatory, immune boosting properties to fruition in the soup pot.
From a culinary perspective, I make up a batch of mineral broth a couple of times a year and then either can it or freeze it so I have it on hand. It is a good flavor dense base to soups, stews, sauces, and even as a base for grains. When I’m feeling like a need a little extra nourishment, I will just sip a cup as a remedy for whatever is ailing me.
From a health perspective, this particular mineral broth is packed with all the building blocks for cellular health. You’ll notice if you check out the recipe, that there are no nightshades or high histamine ingredients. This means your body can just soak up the natural goodness without worry of being triggered or further inflamed; even if you don’t have trouble with histamines or nightshades, it can be good to just give your body a rest. This is a perfect broth for someone suffering from cold and flu, or someone needing to be on an elimination diet. It’s also a deeply nourishing broth for stress. The recipe is here and I highly recommend giving it a try.
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This broth is mineral rich, anti-inflammatory, immune boosting, digestive balancing and provides a great base to soups and stews, or just sip a cup of it for a moment of nourishment.
This is one of my go to recipes for stocking up on broth (pun intended). It is mineral dense and extremely nourishing to all of your bazillion little cells that are working so hard to keep you on track. Because you will be leaving the skin and seeds and everything intact you want to make sure that you get organic ingredients if possible and scrub them well. Depending on the need or desired end result, I will add more or less of the various ingredients but tend to try to keep a foundation of veg that maintains the mineral content. Once all the veg are in their bath on the stovetop, I turn them to low simmer and leave them for a minimum of 24 hours. You can also put them in a slow cooker if you have one big enough or you make a smaller batch.
• 6 unpeeled carrots, cut into thirds
• 2 unpeeled yellow onions, cut into chunks
• 1 leek, white and green parts, cut into thirds
• 1 bunch celery, including the heart, cut into thirds
• 1 small kabocha squash unpeeled
• 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 8-inch strip of kombu (seaweed found in the asian food section of most markets)
• 12 black peppercorns
• 4 whole allspice or juniper berries
• 2 bay leaves
• 8 quarts cold, unfiltered water
• 2 inches ginger and turmeric; each (or more if you want more zing)
Rinse all vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, squash, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches above all the veggies, cover, and bring to a boil. Leaving the lid on, lower the tempurature to just simmer and let simmer for at least 24 hours.You can also make this in a crockpot. Set on high temp until liquid starts to simmer or boil. Then turn to low and let slow cook for a minimum of 24 hours.
When it's all finished doing its thing, let it sit for a few minutes so it can further steep and begin to cool, making it easier to pour. Strain the broth through a large, coarse-mesh sieve into canning jars, seal and store. You can keep this in the refrigerator for a week or so, or you can freeze it or can it and it will keep for several months. When you are ready to enjoy a bowl of it, then add salt or a dash of Bragg's Amino or Shoyu or even just squeeze lemon to taste and enjoy
It may seem like alot of time and effort involved to make this broth but really it does not take long to prepare at all, then as it simmers away in your house, the smell is completely amazing so it's well worth figuring out how to put a batch on the stove. I find that it also nourishes my spirit as it's cooking because I know that I am doing something very good for myself. This is indeed a mind/body/spirit nourishing broth.
This recipe is modified from Rebecca Katz' Magic Mineral Broth...veggies have been added and some have been removed to increase the anti-histimine and anti-inflammatory properties...and the cooking time has been lengthened to fully infuse all of the nutrients, including any plant collagens or starches.