#mineralbroth

[tricraftbeer]

Over the last seven days, each of us has been to urgent care for various ailments. I’m turning to homemade mineral broth to ward off Artie’s latest contribution to the germ factory. I still managed 14 hrs of training over those last seven days, and for now, that’s a victory. #smallvictories #teamwork #cornealabrasion #sinusinfection #snotty #nottheflu #mineralbroth #runfasteatslow

[realfoodgangstas]

Mineral Broth: yields 3 quarts Mineral broth is nutrient dense vegetable broth which can be used as a substitute for a tea or used as a replacement soup broth. 🍵 Ingredients : ✅3 medium carrots,unpeeled, cut into 2 inch pieces ✅1 large onion, unpeeled, cut into chunks ✅1 leek, white part only, cut into 3 inch pieces ✅2 yukon gold potatoes, unpeeled and quartered ✅1 yam or sweet potato, unpeeled and quartered ✅3 garlic cloves, unpeeled, cut in half. ✅1 large bunch kale greens or mustard greens ✅1/2 tsp. whole white peppercorns ✅3 whole allspice berries ✅cold, filtered water ✅pure sea salt 🍵 Instructions : 1. In a large stockpot, add all the vegetables, garlic, spices and thyme sprigs. 2. Cover with enough cold water to cover by two inches and bring to a low boil. 3. Once it comes to a boil, reduce the heat to low and simmer gently for 3-4 hours. Add more water if too much has evaporated. 4. Cool and strain through a fine-mesh strainer. Season with salt to desire taste. 5. Store in the refrigerator up to one week or 4 months in the freezer. #wearefood #eastwesthealing #restorationthyroid #realfoodgangstas #broth #consciousnutrition #minerals #mineralbroth #hypothyroid

[coachnoysays]

Giving this a try. We will see how this goes @curvesthatneverend #mineralbroth #meatlessmay

[mywholesomehome]

Mineral Broth

This broth is a combination of kitchen scraps from juicing and cooking that I've collected throughout the week. I store the scraps - peels, stems, veggies that are turning soft or losing their colour, in a zip-lock bag (if you have the room, a glass container with a lid is best) in my fridge. At the end of the week, I throw everything in a 12-quart pot and add a few extras - garlic cloves, fresh herbs, sea salt, black peppercorns, juniper berries, seaweed: dulse flakes, nori, wakame and/or kombu, bay leave, chopped carrot, onion, leeks, beet, whole tomatoes, potatoes with the peel. Basically, whatever you have on hand. No need to peel or chop off ends or stems  - just give the veggies a wash before throwing them in the pot. 

A pot of Mineral Broth typically looks like this:

2 medium-large sized carrots 

3-4 stalks celery, with leaves

1 cooking onion or 5 scallions

3 kale or swiss chard leaves

1 leek

1 beet, with greens

1 sweet potato

1 cup cabbage, broccoli or cauliflower

4 garlic cloves

6-8 sprigs of fresh thyme

6-8 sprigs of flat-leaf parsley 

4 juniper berries (all-spice works as well)

1 tsp black peppercorns

1 tsp sea salt

1 large bay leave

Seaweed - 1-2 pieces of kombu, 1/3 cup wakame, nori and/or dulse 

Fill a 12-quart pot half-way with filtered water

PLUS whatever scraps I have from the week

A variety in colours is key as you'll draw different tastes and nutrients. 

I cook the broth for about 2-4hrs. When cool I strain and store in different size containers. The broth will keep for 5-7 days in the fridge or you can freeze it for up to 4 months. 

How to use Mineral Broth:

You can use your broth to add flavour to a pasta, meat or rice dish, use it as a base for a soup or stew or sip it like tea. The options are endless. It's rich with nutrients providing a tremendous nutritional boost and it tastes great! This rejuvenating liquid is rich in magnesium, potassium and other trace minerals that are easily depleted during times of stress. A staple in my kitchen. 

Adapted from a cooking class I attended by Caroline Dupont