Magic Mineral Broth™ — Rebecca Katz

Makes 6 Quarts | Prep Time 10 min | Cook Time 2-4 Hours Cancer-fighting, immune-boosting, sniffle-healing comfort in a cup. Mothers say, My kid loves this broth!  Others tell me, All of a sudden I can sleep! (The magnesium is so calming). People who are sick or run down, mothers

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Step 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.

Step 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.

Step 3

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.

Step 4

STORAGE Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.