A few people have asked me for a good sipping broth.
There are many versions online, but after a few concoctions, this is the best version for my family. It is Rebecca Katz’s Magic Mineral broth with added protein. It is is nutrient-dense and great for recovering from colds or the flu. The broth also utilizes kombu, a japanese kelp. Kombu is very high in iodine, which is good for normal growth and development, especially for those who do not use iodized salt. However, if you have thyroid problems, I would leave it out. Too much iodine wreaks havoc on the thyroid.
Makes 6 quarts
1 pound of large grass-fed marrow bones (they can be found at Mom’s Organic Market)
2 unpeeled yellow onions, cut into quarters
6 unpeeled carrots, cut into thirds
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
3 unpeeled sweet potatoes or yams, washed and cut into chunks
1 large bunch fresh, flat-leaf parsley
6 sprigs fresh thyme
12 large cloves unpeeled garlic, cloves smashed
3 inches unpeeled ginger, cut in half, lengthwise
1 8-inch strip of kombu
12 black peppercorns
4 juniper berries or allspice berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt
Rinse all the vegetables well, including the kombu. In a 12-quart or larger stock pot, combine the onions, carrots, leek, celery, sweet potatoes, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, and bay leaves. Fill the pot with 8 quarts of water, cover and bring to a boil.
Remove the lid, decrease the heat to low and simmer,
uncovered, for 2 to 4 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the broth through a large, course-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.
Variation: For an extra immune boost, add 8 shitake mushrooms to the stock and/or a six inch piece of Burdock root, washed and cut into quarters.
Store refrigerated in an airtight container for 5 to 7 days or in the freezer for 4 months.
Balancing the broth: A spritz of lemon juice and some sea salt, about 1/8 teaspoon of each per cup, does a lot to bring this broth to life.
Like fine wine, this broth gets better with age. A longer simmer will increase the broth’s taste and nutrient density. You can also cut the recipe in half and make it in a slow cooker.