Mineral Vegetable Broth – To Keep You Warm!
*Above is a picture of some mineral vegetable broth I made with the left over juice pulp of celery, carrot, and beet juice. It was a beautiful red orange color that I then sprinkled with dulse flakes.
Last November I wrote a post about how to stay warm on the raw food diet and in the post I explained how I make mineral vegetable broth full of essential nutrients and electrolytes. The original post elicited a positive response and a few questions from readers, so now that the weather is cooling down a bit I decided to make a short video about how I make the (now famous!) mineral vegetable broth.
Click here if you can’t see the vegetable broth video above.
I’ve experimented with making mineral broths many different ways and I’ve found that they turn out the best when I make sure the broth has sweet, spicy, and salty elements.
Choose 3 or more from each category:
Apples (without core)
Winter or Summer squash
Spicy Peppers (use sparingly)
Miso Paste (optional)
(any greens will do with the exception of dandelion greens which can make the broth too bitter)
You can also add any culinary or medicinal herb as well!
Rough chop the vegetables and put them in a large pot of water. Add a few sprigs of herbs, a few bay leaves, and at least 2-5 good sized pieces of seaweed. Kombu and Wakame work best, but any seaweed will do. Let the pot come to a boil and then simmer on low for at least 3 hours. You can then strain the broth and add a sprinkle of salt if desired. For a really clear broth you can use a sprout bag to strain it after it has cooled. Sip the warm broth like tea or use it as a base to make cooked vegetable soups and grain dishes. You can also freeze the broth to defrost for later.
Hope you enjoyed this recipe and stay warm!