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Alkalizing Mineral Broth

January 09, 2016

Bone Broth

Author: Lily Mazzarella
With or without bones, this broth is full of soluble nutrients, easily absorbed by the gut and ready to be lapped up by your cells.  Benefits from regular consumption include: improved hydration and electrolyte balance; decreased hunger and cravings; increased energy; GI tract healing; stronger nails and hair (good for the bones, too!); enhanced immunity; enhanced elimination and detox; accelerated healing from surgery; and less fragile and better hydrated skin.

Ingredients

Leafy:

1 small bunch spinach
1 small bunch flat parsley
1 small bunch cilantro (optional)
1 small bunch Swiss chard or kale
4 stalks celery with tops

Here in Sonoma County, the nettles are coming out! Toss in 1 handful nettles, if you have them growing near you! Harvest wearing thick gloves.

Rooty:

½ onion
½ celery root (aka, celeriac)
1 medium-sized carrot

Herby:

½ inch knob of ginger, peeled & roughly chopped
1-2 pieces of Kombu or other seaweed

Optional:

1 clove garlic
½ of 1 clove
1 bay leaf
Himalayan pink salt or high quality sea salt
Freshly ground pepper

 Directions

Wash & roughly chop all ingredients. Don’t worry about peeling them. Combine in the largest pot you have (a stockpot is a great investment, if you don’t already have one!). Cover with filtered water & bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours. Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars. Refrigerate 1-2 quarts & freeze the rest. Broth can be drunk freely, at any temperature, & used as a base for Protein-rich Emerald Soup.

If you are using bones: In a large stockpot combine water and bones, and 2 tbsp of apple cider vinegar. Cook for 2-12 hours (or overnight in a crockpot). You may need to simmer this on a very low temperature to avoid evaporation, and add water as you go along to maintain original level. When the bones have cooked for as long as is conveniently possible for you (2 hours is the minimum, a day is the max), proceed with the vegetable portion of the broth: Wash & roughly chop all ingredients. Don’t worry about peeling them. If your stockpot is crowded, remove bones and add vegetables. Otherwise, just toss them in. This will cool the broth, so bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours. Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars. Refrigerate 1-2 quarts & freeze the rest.




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