MAGIC MINERAL BROTH
A vegetable broth made from organically grown vegetables can be an excellent source of essential electrolytes. Ionic minerals are the key to maintaining good health. My broth is incredibly nutritious and a health-boosting food that is very easy to make. There is no – absolutely no – need to use the bones of our animal kingdom for the so-called miracle cure-all that humans hanker after. The three “magic” ingredients in my mineral broth come from plants: Kombu seaweed, dried shiitake mushrooms, and dried daikon.
This organic magic mineral broth is a wonderfully filling snack that will also provide you with many healing nutrients as it alkalinizes your system, making it easier to detoxify, lose weight, and feel great.
The recipe can be varied according to taste. I use my magic broth for clients with cancer, diabetes and a host of other illnesses. It’s also fantastic for discharging excess fat and proteins that accumulate around our organs, so it is a wonderful broth for weight loss. Please incorporate this amazing broth into your diet. A healthy equilibrium is the key to strength and vitality. You can make this broth along with me right in your kitchen by clicking the video link at the bottom of the page.
RECIPE FOR ALKALIZING VEGETABLE MINERAL BROTH:
2 x 5 inch strips of dried Kombu seaweed
6 dried shiitake mushrooms
1 x 40g pack of dried daikon
6 carrots cut into chunks
2 medium onions cut into chunks
1 leek, both white and green parts, cut into chunks
1 small bunch of celery including the heart, cut into chunks
5 unpeeled cloves garlic, halved
1 small pumpkin or squash with skin on, quartered
5 inch piece of fresh ginger, sliced
4 cups chopped greens such as kale, chard,
½ bunch fresh flat-leaf parsley
In a large stock or soup pot, combine all the ingredients. Fill the pot to 2 inches below the rim with water, cover, and bring to a boil. Remove the lid, decrease the heat to a medium/low simmer for a minimum of 2 hours. As the stock simmers, some of the water will evaporate; add more if the vegetables are exposed. Simmer until the full richness of the vegetables can be tasted. Strain the stock and pour into glass storage jars. Refrigerating works well with any broth.
The ingredients above serve a family for days, but you require rather a large stock/soup pot, so adjust the ingredients accordingly for your own needs. Drink 2 to 3 cups daily in between meals (not with food). You can make this broth with me in your kitchen by clicking on my video here.
In good health,