Magic Mineral Broth
This is a delicious, nutrient-dense veggie broth with amazing health properties. Magic Mineral Broth is a go-to broth, and used is many of our recipes. We picked this one up originally from Rebecca Katz. We jazzed it up a bit, and to our surprise we saw that Rebecca did the same in her 2.0 version (more garlic, fennel, thyme). Great minds think alike! Outstanding longevity properties. While you could just use it in recipes, it’s also wonderful on its own, as a dazzling and hydrating elixir of life.
MAKES: 8 QUARTS
PREP Time: 10 minutes
COOK TIME: 2 to 4 hours
2 fennel bulbs, with tops
2 unpeeled yellow onions, cut into quarters
6 unpeeled carrots, cut into thirds
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
2 unpeeled sweet potatoes, cut into chunks
1 unpeeled garnet yam, cut into chunks
1 large bunch fresh flat-leaf parsley
6 sprigs fresh thyme
12 large cloves unpeeled garlic, smashed
1 (3-inch) piece of unpeeled fresh ginger, cut in half lengthwise
1 (8-inch) strip of kombu
12 black peppercorns
4 juniper berries or allspice berries
2 bay leaves
8 quarts cold filtered water, plus more if needed
1 teaspoon sea salt
Kombu is a mineral-rich seaweed (in the kelp family) that adds an umami or savory flavor to stocks and broths. Until very recently we had never herd of or used Kombu... Kombu is usually found in the Asian section of a grocery store near the nori (seaweed sheets) that are used for sushi. Store dried Kombu in a cool dark area in your pantry. You can order it here.
Rinse all the vegetables well, including the kombu. Put the fennel, onions, carrots, leek, celery, sweet potatoes, yam, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, and bay leaves in a 12-quart or larger stockpot. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer uncovered for 2 to 4 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.
Strain the broth through a large, coarse-mesh sieve placed over a large heatproof container. Stir in the salt. Let cool to room temperature before refrigerating or freezing.
Variation: For extra immune-boosting action, add 8 whole shiitake mushrooms, 1 (6-inch piece) of burdock root (washed and cut into quarters), or both.
STORAGE: Store in an airtight container in the refrigerator for up to 6 days or in the freezer for up to 4 months.
Adapted from Katz, Rebecca; Edelson, Mat. The Cancer-Fighting Kitchen, Second Edition: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery