Magic Mineral Broth

from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz

So no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself.

Prep Time: 10 minutesand Cook Time: 2 to 4 hours
Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.

Ingredients

(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 unpeeled garnet yam, quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu (seaweed)
12 black peppercorns
4 whole allspice
2 bay leaves
8 quarts cold, filtered water
1 teaspoon Himalayan salt

Directions

Rinse all 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.

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.

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

Let cool to room temperature before refrigerating or freezing.

Prep Time: 10 minutes
Cook Time: 2 to 4 hours
Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.

Recipe from awaytogarden.com