Magic Mineral Broth

adapted from Rebecca Katz's The Cancer-Fighting Kitchen

6 unpeeled carrots, cut into thirds
2 yellow onions, peeled and cut into chunks
1 leek, white and green parts, trimmed and cut into thirds
1 bunch celery, including the heart, trimmed and cut into thirds
4 unpeeled red potatoes, quartered
3 unpeeled sweet potatoes
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 8-inch strip of kombu
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts water

  • If you're on a no-iodine diet, do not include kombu, as sea vegetables contain iodine.  
  • To ensure the "cleanest" and most nutritious broth, I use organic vegetables whenever possible.  
  • To make Chicken Magic Mineral Broth, simply add 2 pounds of organic chicken bones; refrigerate and skim off any fat.
  • This broth is especially good for people undergoing chemotherapy as it provides nourishment even when their appetite is low.
Scrub and rinse carrots, potatoes and sweet potatoes.  Rinse the rest of the vegetables well.  Combine all ingredients in a 12-quart or larger stockpot.  Fill the pot with 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.  Add more water if broth does not fully cover vegetables during cooking.  The broth should be rich in color and taste.

Strain the broth, and season lightly with salt.  Let cool to room temperature before refrigerating or freezing. 

Store in refrigerator for 5-7 days or in the freezer for 4 months.

This printable recipe is from Jeanette's Healthy Living.