After posting this picture of this morning's Mineral Broth-makings on Facebook & Instagram, I got a few requests for the recipe. I can't take credit for it. It comes from Rebecca Katz's The Cancer Fighting Kitchen. Both the book and the broth are life-savers!
This is my Rosetta stone of soup, a broth that can be transformed to meet a myriad of nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter a person's appetite, it can provide a tremendous nutritional boost. Chemotherapy often saps your strength due to dehydration, which pulls vital nutrients out of your system. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in top-top shape. ~ Rebecca Katz
Magic Mineral Broth, makes 6 quarts
Note: This broth gets better with simmer time. You can cut the recipe in half and make it in a slow cooker if you like.
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
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts (32 cups) cold, filtered water
1 tsp salt
Rinse all the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine all the ingredients. Fill the pot with the water, ensuring at least 2 inches space is left. Cover, bring to a boil.
Remove the lid, decrease the heat to low, and simmer, uncovered for at least 2 hours. If you have 4 hours, let it go that long. 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, course-mesh sieve, then add more salt to taste. Let cool to room temperature before refrigerating or freezing.
Storage: Store in an airtight container in the refrigerator for 5-7 days, or in the freezer for 4 months.
Rebecca's note on kombu (which is a seaweed): Kombu contains a full range of trace minerals, which are often deficient in people with compromised immune systems, and is high in potassium, iodine, calcium, and vitamins A and C. It is also rich in a type of polysaccharide known as fucoidans, which may inhibit cancer cells.