AuthorDr. Rashel TahzibCategoryDifficultyIntermediate
Magic Mineral Broth
Yields1 Serving
Prep Time40 minsCook Time2 hrs 10 minsTotal Time2 hrs 50 mins
 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 ½ bunch fresh flat-leaf parsley
 1 8-inch strip of kombu
 12 black peppercorns
 4 whole allspice or juniper berries
 2 bay leaves
 8 qts cold, unfiltered water
 2 tsp sea salt

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.


Remove the lid, decrease the heat to low, and simmer 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.


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.


Reprinted from IFM Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group,
Berkeley, CA.