Skip to main content

Mineral-Rich Vegetable Broth

When a friend of mine from elementary school asked if anyone were willing to make her a batch of magical mineral broth, I thought to myself, "Now that sounds like a culinary adventure!" But I had no idea what she meant.

A quick internet search gave me this from Rebecca Katz, Magic Mineral Broth™; this one is a slight variation of the same recipe Magic Mineral Broth 2.0 ; and this one, from Joy the Baker, added chicken: here.

So, I decided to give it a go. And one of our mutual friends, who owns Serendipity Farms in Carmel Valley, gave me a bunch of veggies to  add to the pot. But, I didn't end up with the ingredients listed in the recipes, so I decided to wing it, using vegetables from Jamie as well as ones I had in the bin from my CSA.

One note: it's crucial that everything you use is organic! You don't want to spend all the time and money on vegetables to make a broth laden with pesticides. That would defeat the purpose of creating this healing elixir. Makes sense, right?

Ingredients makes 6 quarts
  • 2 organic unpeeled yellow onions, quartered
  • 3 organic turnips, quartered
  • 3 organic beets, quartered
  • 6 to 8 organic unpeeled carrots, cut into thirds
  • 1 bunch green onions, cut into thirds
  • 8 to 10 mini sweet peppers
  • 1 large bunch fresh parsley
  • 1 large bunch organic pea shoots
  • 2 large bunches kale
  • 12 large cloves garlic, cloves smashed
  • 3" knob unpeeled ginger, cut in half, lengthwise
  • 2 to 3 pieces of dried kombu
  • 5 to 6 pieces of dried arame
  • 12 black peppercorns
  • 4 juniper berries
  • 2 to 3 bay leaves
  • 8 dried candy cap mushrooms
  • 8 quarts cold, filtered water
  • salt, to taste
  • freshly squeezed Meyer lemon juice, for serving

Rinse all the vegetables well, including the seaweed. In a large stock pot or Dutch oven, combine all the vegetables. I had to split mine between two pots! Fill the pot with 8 quarts of water, or pots with 4 quarts of water if using two, cover, and bring to a boil.

Like fine wine, this broth gets better with age. A longer simmer will increase the broth’s flavor and nutrient density. So, I did a 24-hour broth.

 Decrease the heat to low and simmer, covered, for 12 hours. Uncover the vegetables and simmer, this time uncovered, for another 12 hours. As the broth simmers uncovered, some of the liquid will evaporate. Pour in more water if the level looks too low. The broth should begin to take on a rich, deep color.

Strain the broth through a mesh sieve and let cool to room temperature before refrigerating or freezing. Once the broth was cooled, I poured it into sterile jars.

To serve, heat the broth and add salt and lemon juice to taste. Or use this mineral-rich broth as the base of a tasty soup.


  1. Nothing like a rich vegetable soup but cool to see how you made just the broth.


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa