Healing Broth Recipes
Broth is the elixir of life! It is a nutrient dense liquid full of minerals and amino acids that is easy to digest and absorb. It also adds depth of flavor to your grains and homemade soups & stews. You can drink broth like a tea, use to make soups and stews, and cook rice or other grains with it. Enjoy the two recipes below!
Aim to cook the broth for at least 24 hours. The longer the simmer the more nutritious (and delicious) the broth; that’s because the simmering of bones and vegetables leaches minerals like calcium, magnesium, and potassium into the water leaving you with a nutrient dense liquid. Of particular benefit is the gelatin which comes from the collagen in bones. Gelatin has been shown to improve hair/skin/joint health, soothe the digestive tract, stimulate the immune system, regulate hormones, act as an anti-inflammatory, and relieve anxiety.
4 quarts filtered water
1 ½ - 2 pounds bones (organic or grass fed chicken or beef. Especially good are beef knuckle bones, marrow bones, meaty bones, chicken or turkey carcass bones & necks)
2 Tablespoons Bragg’s apple cider vinegar
2 teaspoons sea salt (best brand is Real Salt)
Cloves from 1 head of garlic, peeled
- Place all ingredients in a slow cooker/crockpot and set to high.
- Bring stock to a boil (it may not completely boil, but you can tell when it’s pretty much there), then reduce setting to low.
- Allow stock to cook on low for a minimum of 8 hours and up to 24 hours
- Strain stock through metal mesh strainer, let cool
- Place cooled stock in large mason jars (don’t fill all the way to top, leave about ½ inch)
- Store in fridge for a few days or in freezer for later use.
- Before using stock, scrape off any top layer that congeals and discard
Vegetable Mineral Broth
Use all organic produce and filtered water. This broth is extremely healing and alkalizing and full of minerals. Makes 6 Quarts
6 carrots, unpeeled & cut into thirds
2 yellow onions, unpeeled & cut into chunks
1 bunch kale or collard greens, chopped
1 bunch celery, cut into thirds
4 red potatoes, unpeeled & quartered
3 sweet potatoes, unpeeled & quartered
5 cloves garlic, unpeeled & halved
1/2 bunch fresh flat-leaf parsley
1 8-inch strip of kombu (this is a seaweed you can buy at Whole Foods)
12 black peppercorns
2 bay leaves
8 quarts filtered water
1 teaspoon sea salt
- In a 12-quart or larger stockpot, combine all ingredients into the pot and fill the pot with filtered water to 2 inches below the rim, 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.
- Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
- Let cool to room temperature before refrigerating or freezing. Store in glass containers. If freezing be sure to leave an inch or so of space at the top as the broth will expand in the freezer.
Certified Nutrition Consultant
& Transformational Coach