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.
Here are some ingredients you can add to your broth to give it a boost: both in mineral quality and count and antiviral properties.
Kombu which is a form of kelp (one stick)– adds iodine which is needed for estrogen detoxification, breast and brain health. I like the Maine Coast Sea Vegetables brand. Avoid it if you have elevated Hashimotos TPO antibodies.
To help boost the immune system, I add one unit of either one or both of the following Traditional Chinese Medicines:
- organic Reishi mushroom
- Organic Astragalus
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.
This is a good recipe to have especially for vegetarian/vegans. It is great to have that option for mineral source.
It must be noted that he vegetable mineral broth doesn’t provide collagen or gelatin. Gelatin is derived from collagen, which in turn is only available from animal derived products. This is a major problem for vegans as they do not consume animal derived products. The food industry works around this problem by using agar agar to create gelatin like consistency.
However, these plant-based sources are carbohydrates and as such do not have the same functional characteristics of collagen.
To get around this problem and provide vegans collagen and gelatin is to include collagen/gelatin through genetic engineering. My brother, Robert Gellibolian PhD, who is a biochemist proposed a genetic engineering solution to get around this problem. He entered Innocentive competition a few years ago proposing a vegetarian/vegan alternative to gelatin. In it, he proposed the production of a synthetic collagen gene and cloned into a carrier vector DNA that was subsequently transformed into insect/bacteria/yeast cell line. Growth of the cell line would express the collagen gene and its protein product which can be easily harvested in the medium in which the insect/bacteria/yeast cell was grown. The collagen can then be appropriately processed and turned into gelatin. This gets around the problem of animal base source. However, it is an expensive process and let’s not forget it is genetically engineered. AND it uses an insect as a cell line which would defeat the purpose for strict vegans. But it is the only solution that is known as far as I can see.
Love to hear about your experience in making this mineral broth. Make your comment down below in the comment section.
- 6 carrots unpeeled , cut into thirds
- 2 yellow onions medium, cut into chunks, unpeeled
- 1 leek both white and green parts, cut into thirds
- 5 cloves garlic halved & unpeeled
- 1/2 bunch parsley fresh flat leaf
- 4 red potatoes unpeeled medium, quartered
- 2 sweet potatoes unpeeled medium, quartered
- 1 garnet yam unpeeled , quartered
- 1 8" strip kombu sea vegetable
- 2 bay leaves
- 12 black peppercorns
- 4 whole allspice or juniper berries
- 1 tbsp sea salt
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…… Rinse all vegetables well, including the combo. I like Main Coast's Kelp "Wild Atlantic Kombu". In a 12-quart or larger stockpot, combine all the ingredients except the salt. Fill the pot to 2 inches below the rim with clean filtered water (without fluoride). Cover and bring to a boil. Remove the lid, decrease the heat to low, and simmer for a minimum of 2 hours. Add water as the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted. Add the salt and stir. Strain the stock using a large coarse-mesh strainer (use heat-resistant container underneath) Store in wide mouth freezer safe mason jars. Refrigerate if you'll be using it within 2 weeks. Otherwise freeze.
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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To Your Health,
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.
