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vegetable mineral broth

Making homemade vegetable broth is one of the most healing things you can do for the body and soul. Brimming with nutrients rarely seen in rushed, modern cuisine, a bowl of this shimmering liquid contains vital minerals that are truly nourishing and easy to assimilate. Yet, even if you know all of the health benefits of homemade broths, the idea of making your own can be intimidating. But when it comes down to it, making this mineral rich broth is actually quite simple and you certainly don’t need to be an experienced traditional-chef-extraordinaire to do it- no fancy white hat or apron required.  Take a look at this recipe with a secret ingredient that adds the needed iodine your body is thirsting for.

Benefits

  • Mineralization in a form the body can absorb easily—not just potassium but also magnesium, phosphorus, silicon, sulphur and trace minerals.
  • Kombu is high in potassium, iodine, calcium, vitamin A and C

Let’s be very clear about the dangers of store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.

Love to hear about your experience in making this mineral broth. Make your comment down below in the comment section.

Vegetable Mineral Broth
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Prep Time
30 minutes
Cook Time
2-5 hours
Prep Time
30 minutes
Cook Time
2-5 hours
Vegetable Mineral Broth
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Prep Time
30 minutes
Cook Time
2-5 hours
Prep Time
30 minutes
Cook Time
2-5 hours
Ingredients
Servings:
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Instructions
  1. Simply chop the ingredients; roots, skins(lots of minerals on the skin), in chunks and throw them in the pot.  If you need more specifics……
  2. Rinse all vegetables well, including the combo. I like Main Coast's Kelp "Wild Atlantic Kombu".
  3. In a 12-quart or larger stockpot, combine all the ingredients except the salt.
  4. Fill the pot to 2 inches below the rim with clean filtered water (without fluoride). Cover and bring to a boil.
  5. Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours.
  6. Add water as the vegetables begin to peek out.
  7. Simmer until the full richness of the vegetables can be tasted. Add the salt and stir.
  8. Strain the stock using a large coarse-mesh strainer (use heat-resistant container underneath)
  9. Store in wide mouth freezer safe mason jars. Refrigerate if you'll be using it within 2 weeks. Otherwise freeze.
Recipe Notes

Adapted from Rebecca Katz

Some of us are pressed with time and rather buy it from a trusted source. Here is my trusted store bought source of bone broth (chicken and beef).

Let’s be very clear about the dangers of most store bought soups, canned broth or stock, and bouillon cubes. They are never healthy options even when organic as they are loaded with neurotoxic MSG, and artificial flavors with little to no redeeming nutritional benefit.

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All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.


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