Broth

Magic Mineral Broth

Vegetable Broth

This magic broth is perfect for anyone wanting a plant based, nutrient rich broth. The reishi and shiitake mushrooms add earth depth, the ginger adds a bit of spice, and the kombu enriches it with trace minerals and that umami flavor.

Once finished I squeeze fresh lemon juice. I enjoy sipping this in the morning and between meals.

Ingredients:

  • 16 cups Filtered Water

  • 1 Yellow Onion, unpeeled, cut into fourths

  • 3 Carrots, unpeeled, cut into thirds

  • ½ bunch Celery, including heart, cut into thirds

  • 2” Ginger, with skin, roughly chopped

  • ½ cup (~5-6) dried Shiitake Mushrooms

  • 2 slices dried Reishi Mushrooms

  • 1 - 8” strip Kombu

  • 4 tbsp Olive or Avocado Oil

  • 2 tbsp Apple Cider Vinegar

  • 6 Black Peppercorns

  • 1 tsp Sea Salt

  • 1 Bay Leaf

Instructions:

  1. Prepare veggies and add all ingredients to slow-cooker/Crockpot, adding water last

  2. Turn the slow-cooker on low, cover, and let simmer for 8-24 hours. I do 12-15.

  3. Don’t stir! This will make it cloudy, which is technically ok, but clear just looks better

  4. Strain everything out leaving only the broth

Notes:

Heat and drink plain, add to recipes in place of water, such as with rice or quinoa, use a soup base, etc.

This will stay good in the fridge for 5 days, in the freezer for 3 months

To make it protein-rich, simply add two scoops of unflavored grass-fed collagen powder.