Mineral Magic; by Tessa Mancini Gillen, Holistic Nutritionist and Herbalist
Preparing a nutrient rich mineral broth is an essential skill to be learned and utilized, as it brings healing and rejuvenation to your kitchen and every dish it compliments. Substituting mineral broth for water in many everyday recipes can truly transform your health. When cooking grains, beans or pasta, use mineral broth. When making a soup or stew, mineral broth. Or simply drink it as is, and enjoy this alkalinizing, mineralizing and rejuvenating beverage. It is recommended to gently simmer these vegetables and herbs for 4-5 hours, optimizing the nutrition that will infuse into the broth. I often start a broth before heading to bed, and strain it first thing in the morning. And don’t worry, many of the desired therapeutic compounds found in this broth are not heat sensitive and won’t be damaged from the cooking.
1 1/2 pounds onions with skins, quartered
6 celery stalks, with leaves, chopped
3 carrots, scrubbed and chopped
1/2 pound shiitake or maitake mushrooms
2 1/2 pounds yams, chopped
1 small celery root, chopped
3-4 pieces dried kombu
1/4 cup dried wakame
5 or more cloves of garlic (crush/chop and allow to sit for 10 minutes before adding to broth)
1 bay leaf
Handful of Calendula Flowers (omit if pregnant)
1/2 bunch fresh parsley
Heat a heavy-bottomed stockpot (with pasta strainer in) over medium heat and add the onions, celery, and carrots. Add 3 TBS of water and cover the pan. The vegetables will release their own water content, known as sweating.
After 5 minutes, remove the lid. add mushrooms, and cover the pan again to continue sweating.
Add yams, celery root, seaweed, garlic, bay leaf and fresh calendula, and cover with filtered water. You want the vegetables to be covered by 2” of water. Bring to a soft boil, reduce heat and simmer, uncovered, for 4-6 hours.
Add in the fresh parsley during the last hour of cooking.
When the stock is finished, strain by removing the pasta strainer and press as much of the liquid out as possible. You could also strain using cheese cloth, pressing the solids to get as much of that golden liquid out as possible.
Once cooled, store mineral broth in canning jars for up to one week in refrigerator. If freezing stock in canning jars, be sure to leave 2 inches of head room at the top of the canning jars. Or fill ice-cube trays or other freezer molds with broth for easy and accessible use when needed. This allows for a few quick cubes here and there, without having to de-thaw a whole jar. Enjoy.
For more info on Tessa’s upcoming classes or her individual consultations on fertility and perinatal nutritional health, please contact Thrive at (707) 387-2088.