When a family member recently fought – and won – her battle with a life-threatening disease, it was a pot of this immunity-boosting broth that could always be found steaming away on the stove. More like an elixir – this simple, traditional veggie stock from The Cancer-Fighting Kitchen is full of immune system supporting and super-hydrating minerals. Perfect for the ailing patient or the cold and flu prone household, make free-flowing mugs of this broth a part of your yearly cold weather-busting arsenal.
Author Rebecca Katz on the Magic Mineral Broth’s popularity: It took 65 gallons, scores of attempts and a full rotation of the earth around the sun before I came up with what I eventually called â€˜Magic Mineral Brothâ€™ for my last book The Cancer-Fighting Kitchen. The inspiration was practically in my genes: Iâ€™d been raised on Jewish Penicillinâ€”a.k.a. chicken soupâ€”and wanted to create a delicious, nutrient dense veggie broth with amazing health properties. After experimenting like a mad scientist for a year,Â Magic Mineral Broth came to be.
To my delight, it became not only my â€˜go-toâ€™ broth, but that of thousands of readers, friends and colleagues. The recipe became the surprise hit of the book and I am continually delighted to hear from readers like one recent mom who swore that it was ‘MMB’ that got her teen son back on the basketball court after a bout of Mononucleosis.
This jazzed up version of MMB is a preview from my newest book The Longevity Kitchen and acts like an internal spa treatment. Iâ€™ve brought numerous herbs and spices renowned for their longevity properties to the table, notably thyme and garlic. As a dazzling hydrating broth or tea this really is an elixir of life! Iâ€™m living proof that even in the kitchen, older is wiser; it only took me 25 quarts and two months to get this broth to hit my Hallelujah button.
Magic Mineral Broth 2.0 - updated with herbs & spices for The Longevity Kitchen
Makes 6 quarts
1 fennel bulb, plus tops
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
2 unpeeled sweet potatoes, washed and cut into chunks
1 garnet yam, 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 brothâ€™s taste and nutrient density. You can also cut the recipe in half and make it in a slow cooker.
- Win the new cookbook
We're giving away a copy of Rebecca's latest book, The Longevity Kitchen! To enter - you know what to do! - leave us your comments below. The reader with the best immunity-boosting tip will win a copy of this amazing new cookbook.