MKN Nourishing Mineral Broth

Nourishing Mineral Broth

Makes about 4 quarts

Ingredients:

·      1 onion, skin on, quartered

·      4-6 large carrots

·      ½ large head green cabbage, chopped

·      1 leek, halved, cleaned, 3in chop

·      4 cloves garlic, smashed

·      8 oz shiitake mushrooms (or ~ 1/2 cup dried)

·      4 quarts water

·      ~ 4 pieces kombu* seaweed (or dulse)

·      2 tbsp fresh grated turmeric

·      2 tbsp fresh grated ginger

·      1 can coconut milk**

·      salt to taste

Instructions:

1.     For more depth of flavor: Roast carrots, cabbage, and onion prior to making broth. Add first 6 ingredients to large stock pot with water and bring to boil. Reduce heat to the lowest setting, add remaining ingredients, and simmer for 3-4 hours. Salt to taste.

2.     Strain and store. Cool (in water bath, if possible) before chilling. If freezing in jars, be careful to leave 1-2 inch free for expansion.

3.     Sip 1-2 cups/ day.

* Kombu, is a dried kelp full of glutamic acids. The kombu gives broth a rich umami flavor. Kombu can be found at Asian markets and some chain grocery stores. Look for kombu with plenty of the cloudy white crystals over the surface.

** The fat of coconut oil increases bioavailability of fat soluble vitamins and compounds in broth, i.e. Vitamin A in turmeric.