Magic Mineral Broth is rich in nutrients and minerals and can be enjoyed as is, or used as a base for soup, stews and chili.
This weekend, my homework assignment was to make Rebecca Katz’s Magic Mineral Broth, a recipe I’ve actually made time and time again whenever I cook for people with cancer. I think the point of the assignment was to teach the difference between refined foods and whole foods. From carefully selecting each and every ingredient used in the recipe, to preparing each vegetable, cooking the broth, and finally tasting the end result, this exercise made me think about every ingredient and step involved in making a nutritious broth.
I’ve been reading about the difference between whole foods, processed foods and refined foods. Interestingly, I often think of the words “processed” and “refined” interchangeably when talking about foods, but there is a difference.
- Whole Foods are foods that are as close to their natural state as possible, e.g., an apple, brown rice, fresh chicken.
- Processed Foods begin as whole foods, but are altered by refining, cooking or juicing, e.g., applesauce (made with apples and water), steamed brown rice, roast chicken.
- Refined Foods are reduced versions of the original whole food that have been mechanically or chemically processed in such a way as to remove some or all of their rich nutrients, e.g., Fruit Roll-Ups, white bread, chicken nuggets. Refined foods are often fortified, meaning the missing nutrients are added back to the refined food, which is not the same as if the nutrients had been left intact in the whole food to begin with.
Magic Mineral Broth is as its name says, a mineral rich broth, made with an assortment of vegetables, including the skins. The idea is to infuse a broth with a diverse array of nutrient and mineral rich vegetables using a slow simmering process.
There is no better place to get the ingredients for this recipe than from the local farmer’s market. That way, you know you’re getting the freshest possible produce that are rich in nutrients. I highly suggest using organic vegetables for this recipe, especially if you’re cooking for someone with a compromised immune system.
This recipe calls for the skin to be left on all the vegetables, so that’s another reason I suggest buying organic vegetables for this broth. You want to make sure you’re drinking the cleanest possible broth. Since there’s no peeling involved, all you have to do is scrub and cut up the vegetables.
I also suggest using filtered water to remove as much chemicals in the water as possible. The idea is to make a clean broth, rich in nutrients, and free of any toxins.
I’ve made this broth numerous times for friends with cancer, and in one of my friend’s case, was told this broth literally saved her life. You see, this was the only thing she could eat while going through radiation treatment for thyroid cancer. She was having trouble chewing and swallowing, and this broth went down easy.
This weekend, I actually made this broth once again for a friend with cancer, but this time, as part of my homework assignment, found myself paying special attention to every aspect of making this broth, from the source of the ingredients (the farmer’s market) to the preparation of the ingredients (inspecting and admiring each vegetable, all the natural nooks and crannies).
I’m storing some of this Magic Mineral Broth away for my friend, and plan on giving it to her throughout her chemotherapy treatments. I think this broth will help her stay healthy, hydrated and nourished throughout her therapy.
- 3 unpeeled carrots, cut into thirds
- 1 unpeeled medium yellow onion, cut into chunks
- 1 leek, both white and green parts, rinsed well, cut into thirds
- ½ bunch celery, including the heart, cut into thirds
- 3 unpeeled cloves garlic, halved
- ½ bunch fresh flat-leaf parsley
- 2 medium red potatoes with skins on, quartered
- 1 Japanese or regular sweet potatoes with skins on, quartered
- 1 Garnet yam with skin on, quartered
- 1 8-inch strip of kombu
- 1 bay leaf
- 6 black peppercorns
- 3 whole allspice or juniper berries
- ½ tablespoon sea salt
- Scrub and rinse carrots, potatoes, sweet potatoes and yam well. Rinse the remaining vegetables well, including the kombu. Place all the ingredients, except the salt, in a large 6-8 quart stockpot. Fill with water to 2 inches below the rim of the pot. Cover and bring to a boil; reduce eat to low and simmer, uncovered, for 2-3 hours. Simmer until the full richness of the vegetables can be tasted. Add salt and stir.
- Strain stock; bring to room temperature and refrigerate or freeze.