Restorative Mineral Broth

Restorative Mineral Broth

Inspired by Gourmande in the Kitchen

MAKES APPROXIMATELY 2 QUARTS OF STRAINED BROTH

Prep Time: 30 min

Cook Time: 6 hrs

 

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My first exposure to the wonders of mineral broth came from a close friend who was participating in an Ayurvedic cleanse. Ayurveda is an ancient healing system from India that looks to our inner and outer environments, focusing on daily and seasonal diets and lifestyles to optimize our health. By striving to find balance within our bodies, we can create an atmosphere that our cells can thrive and heal in. 

Mineral broth meets a myriad of nutritional needs required to bring balance to our bodies. It is packed full of antioxidants, anti-inflammatories, vitamins, and minerals that boost our immune system and fend off disease, making it especially nourishing for those fighting cancer. It is very common for modern cancer treatments to deplete the very minerals and vitamins needed to help heal and detoxify the body. Incorporating mineral broth in your day to day life is a quick and easy way to replenish those lost nutrients and stay hydrated! 

I have made a number of different broths in my day and it is important to remember that you can't go wrong! This recipe from Gourmande in the Kitchen is tasty and easy to make. But always feel free to take creative liberty and add your favorite vegetables and/or greens! 

 

 

Ingredients

  • 3 medium carrots
  • 3 stalks of celery
  • 1 medium yellow onion
  • 3 medium whole cloves of garlic, crushed
  • 1 Japanese sweet potato
  • 1/2 bunch kale, leaves only
  • 1/4 cup fresh shitake mushrooms
  • 1/4 fresh flat leaf parsley
  • 3 pieces of seaweed (I used gimMe organic)
  • 2 in piece of fresh garlic, peeled and chopped
  • 1/2 tsp dried, ground turmeric 
  • 3 tbsp apple cider vinegar
  • 1 tbsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 10 cups of water (filtered is preferrable) 
  • 1 tbs of grass-fed butter, ghee, or coconut oil 

Instructions

  1. Roughly chop all the vegetables into even sized pieces.
  2. Place all vegetables and spices into the slow cooker. Add the water and set to high. Let simmer for at least 5-6 hrs. 
  3. Strain the liquid through a fine mesh strainer (feel free to re-purpose the veggies!). 
  4. Pour into a mug, top with butter, ghee, or coconut oil. And enjoy!
  5. Broth can be stored in an airtight container in the fridge or freezer for up to 6 weeks!