Homemade Veggie Broth

12 quart pot

12 quart pot

A good thing to remember before making this broth is that it can serve as a great base for other winter dishes, like pumpkin soup for example (which I currently have simmering away on my stove), so it’s good to make a big batch and freeze what you don’t initially need so you have some on hand when you need it.

And here in HK where there’s no indoor heating, a great big cup of plain broth is great for my cold American bones, so I like having some stored away for easy heat-up.

The following recipe was an assignment I did recently at the school I attend, Hawthorn University, and I wanted to share it with you because it is so divine!  You really can taste and feel the “life” in it.

A couple things to know:

  • Magic Mineral Broth can be frozen up to 6 months in a variety of airtight container sizes for every use.
  • Makes 6-7 quarts.
  • You can use the veggies once you’re done boiling them if you want.  I have yet to try anything with mine, but just google away for some ideas if you’re keen.

MAGIC MINERAL BROTH by Rebecca Katz

“This broth alone can keep people going, especially when they don’t particularly want to eat. It’s not just a regular vegetable stock. This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy. Sipping this nutrient‐rich stock is like giving your body an internal spa treatment. Drink it like a tea, or use it as a base for all your favorite soups and rice dishes. Don’t be daunted by the ingredient list. Simply chop the ingredients in chunks and throw them in the pot, roots, skins, and all.” – Rebecca Katz

6 unpeeled carrots, cut into thirds
2 unpeeled medium yellow onions, cut into chunks
1 leek, both white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat‐leaf parsley
4 medium red potatoes with skins on, quartered
2 Japanese or regular sweet potatoes with skins on, quartered 1 Garnet yam with skin on, quartered
18‐inch strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries
1 tablespoon sea salt

Rinse all the vegetables well, including the kombu. In a 12‐quart or larger stockpot, combine all the ingredients accept the salt. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock 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. Add the salt and stir.

Strain the stock using a large coarse‐mesh strainer (remember to use a heat‐resistant container underneath). Bring to room temperature before refrigerating or freezing.

A little bit about Rebecca Katz:

A nationally-recognized expert on the role of food in supporting health during cancer treatment, Rebecca has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York’s Natural Gourmet Institute for Health and Culinary Arts. As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal.

Rebecca is the Executive Chef for The Center for Mind-Body Medicine’s Food As Medicine and CancerGuides® Professional Training Programs, which attracts the country’s top cancer wellness physicians, nurses, social workers, and researchers. She is also visiting chef and nutrition educator at Commonweal’s Cancer Help Program in Bolinas, California, which offers intensive self-care programs for cancer patients and their caregivers.

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