The mineral supply in our bodies is critical to strengthening the immune system as well as supporting daily detoxification. Key minerals like zinc, selenium and iodine protect the brain, heart and endocrine system from toxic damage while electrolytes like calcium, sodium and potassium help move toxic waste out of the body. This mineral-boosting broth is an excellent way to replace healthy mineral stores so it is the mainstay of a detoxifying diet.
This recipe is adapted with love from my alma mater, Bauman College
- 3 small or 2 large onions with skins, quartered
- 2 cloves garlic, halved
- 1 bay leaf
- 3 peppercorns
- 4 celery stalks with leaves, rinsed and chopped into 2-inch pieces
- 2 carrots, scrubbed and chopped into 2-inch pieces
- 2 parsnips, scrubbed and chopped into 2-inch pieces
- 1⁄2 pound fresh shiitake mushrooms (or your mushroom of choice)
- 1 large red beet, scrubbed and quartered, unpeeled
- 2 1⁄2 pounds sweet potatoes, scrubbed, unpeeled chopped into 2-inch pieces
- 1 small turnip, chopped
- 1 2-inch piece dried kelp (or kombu)
- 1⁄4 cup dried dulse (or wakame)
- 1 pound fresh spinach, washed
- 1⁄2 bunch fresh parsley, washed
Another option is to leave out the kombu and wakame and season with Gomasio - a sesame sea sprinkle available here.
- Heat a heavy-bottomed stock pot over medium heat and add the onions and celery. Add 2 to 3 tablespoons of water and cover the pan so the vegetables will release their own water content. This action is called sweating.
- Keep adding in the carrots, parsnips, and mushrooms and cover the pan again to sweat the vegetables for another 5 minutes. The vegetables will continue to soften and release their juices.
- Add the beets, sweet potatoes, turnip, and sea veggies. Cover with filtered water to a depth of 2-3 inches above the vegetables and bring to a soft boil. Reduce heat and simmer, covered, for 4 to 6 hours. (If uncovered, you may need to add more water)
- Add the fresh greens and parsley during the last hour of cooking.
- When stock is finished, strain through a fine mesh strainer into a large bowl. Press the solids to extract as much liquid as possible.
- Place bowl of hot stock in an ice bath to cool or cool on the counter.
- Season with sea salt if needed.
- Store cooled stock in mason jars for up to 1 week in the refrigerator. If freezing stock, leave 2 inches of head room at the top of a wide-shouldered mason jar.