Molly’s Mineral Broth

There is an abundance of conflicting information about the best way to treat viruses and disease. However, one thing I think everyone can agree on is the positive impact vitamins and minerals can have on overall immunity. One of the best and most bioavailable ways to consume these healing phytonutrients is through food which is why I created this nourishing mineral broth. It is a riff on Rebecca Katz’s magic mineral broth which has famously been used alongside cancer treatments. I hope that you and your loved ones use it as needed this winter or simply just to sip and enjoy during these trying times. A little love in a cup – is there anything better?

Ingredients (use all organic ingredients) :

• 1 tsp Celtic sea salt
• ~ 9 quarts filtered water (depending on pot size)
• 4 bay leaves
• 12 black peppercorns
• 1 cup loosely packed of dulse
• 1 bunch cilantro
• 5 unpeeled garlic cloves
• 3 large sweet potatoes (quartered)
• 5 unpeeled Yukon or red potatoes (quartered)
• 1 bunch celery roughly chopped
• 1 leek roughly chopped (white and green parts – all of it!)
• 1.5 unpeeled yellow or white onion (halved)
• 7 unpeeled roughly chopped large carrots

Instructions:

• Wash all ingredients very well with warm water
• Place all washed and chopped vegetables into your large stock pot
• Add the herbs and spices (cilantro, peppercorn, salt, bay leaves, dulse)
• Fill your pot until the water is at least 2 inches above your veggies
• Bring the water to a boil
• Decrease to a simmer
• Simmer the stock uncovered for 2-4 hours (the longer the better)
• If water starts to evaporate, replenish as needed so that the water line is always above the vegetables
• Strain the broth with a strainer using a heat resistant bowl under your strainer (glass Pyrex bowls are great)
• Let the stock cool to room temperature before storing in the fridge
• Sip and enjoy!

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