Magic Mineral Broth

Making broth is my favorite herbal practice. Nothing else makes me feel as nourished and supported as a simmering pot of broth on the stove while the rain falls outside. This is my self-care.

The great thing about broths is you can be as creative as you like! And adding nourishing herbs to your stockpot can be one of the best ways to cook medicinally.

I save my kitchen scraps in a designated container in the freezer and once it’s full I know it’s time to make broth. Besides the usual suspects, onions, carrots, celery, garlic, you can add items like kale and broccoli stalks, ginger nubs, beet greens, and shiitake mushrooms stems. Having a broth practice is a great way to eliminate food waste in your kitchen.

You can power up your broth by adding your favorite herbal medicine. In the cold season, I go for immune system supporting herbs like reishi mushroom, astragalus, and extra garlic. To aid hydration and to moisten the body, I love seaweeds like kombu and dulse.

While we often separate food and medicine in our culture, they have historically gone together - food being one of the best vehicles for delivering medicine. This rejuvenating liquid is chock-full of magnesium, potassium, and sodium, which allows the body to refresh and restore itself.

Magic Mineral Broth Recipe:

Makes 6 quarts

• 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

• 4 unpeeled red potatoes, quartered

• 2 unpeeled Japanese or regular sweet potatoes, quartered

• 1 head of garlic, halved

• ½ bunch fresh flat-leaf parsley

• One 8-inch strip of kombu

• 12 black peppercorns

• 4 whole allspice or juniper berries

• 2 bay leaves or 2 fresh stalks of rosemary

• 8 quarts cold, filtered water

Adaptogens *optional⁣
4 slices astragalus root ⁣
2 oz goji berries⁣
2 slices reishi mushroom ⁣
1Tbsp Dulce flakes⁣
2 oz Codonopsis⁣

Directions:

1. Rinse all of the vegetables well, including the kombu. 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.

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 peek out. Simmer until the full richness of the vegetables can be tasted.

3. Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.

4. Let cool to room temperature before refrigerating or freezing.

Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months. Great for sipping like tea!