After drinking (and selling!) bone broth for many years, I felt it was time for an upgrade. I still love bone broth but this super mineral broth is lighter, nutrient-dense, alkaline, plant-based, anti-inflammatory and perfect for warmer months. I like to prep and cook a batch on Sunday and enjoy a cup every morning after lemon water. Give it a shot, you’ll love the umami flavor. This recipe makes approx. 6 quarts.
8 quarts filtered water (I prefer alkaline)
1 teaspoon Bragg Liquid Aminos or sea salt
6 unpeeled carrots, cut into thirds
1 unpeeled white onion, quartered
1 bunch of celery, cut into fourths
3 unpeeled Japanese sweet potatoes, quartered
1 entire leek
3 unpeeled cloves of garlic, cut in half
1 bunch fresh parsley
1 8” strip of kombu
2 bay leaves
10 black peppercorns
2 tablespoons MCT oil (optional)
1 tablespoon cayenne (optional)
1 tablespoon turmeric (optional)
*I also like to add sliced fresh jalapenos
Prep & Cook
Rinse and cut all veggies, including the kombu. I like to use Veggie Wash. In a large stockpot, combine veggies, kombu, turmeric and cayenne (optional). Fill the pot with the water to 2” below rim, cover, and bring to a boil.
After you bring broth to a boil, remove lid, and decrease heat to low, and simmer, uncovered, for three-four hours…The longer the better. As the broth simmers, you’ll need to add more water if the veggies begin to show. Then, strain the broth through a large, coarse-mesh sieve then add MCT, Bragg or salt to taste. Let cool to room temperature before refrigerating or freezing.
Prep Time: 15 minutes
Cook Time: 3 - 4 hours
Storage: Store in an airtight container in the refrigerator for a week or in the freezer for 4 months.