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• Can Sweet Potatoes Fight Against Diabetes?
• Is Oatmeal Gluten-Free?
• What is the Difference Between Food Allergies and Intolerances?
• Integrative Healthcare - Take Charge of Your Own Health!
• Top 10 Nutrition Recommendations for a Restful Sleep
• The Magic Mineral Broth
• What Should Our Winter Diet Be Like?
• Don't wait another year — or another day!
• What Are Phytonutrients?
• Eat Well to Cleanse Your Body
• What are Antioxidants and Free Radicals?
• Phytonutrients in Berries
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• What Does ORAC Mean?
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• What Should We Eat?
• Eat More Fruits and Vegetables!
• Dieting versus Eating Healthy
• Distribution of Calories Recommended by the USDA
• Calorie Counting Made Easy (from Harvard Medical School)
• The Health Effects of Overweight and Obesity
• Avoid Added Sugars!!!
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• The Newest on Minerals
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To set up an appointment, call us at:
(781) 883-5951
or email at Silke@SimplifyHolisticNutrition.com.

 

 

 

 

 

 

 

 

 

 

The Magic Mineral Broth

At a conference, I had the pleasure of meeting Rebecca Katz, nutrition pioneer, and author of several cookbooks.

 

"Nutritional Healing" is a fascinating topic. My primary interest is for my clients to receive the nutrients they need, through the most natural, healthiest food choices!

 

I love this particular recipe, "the Magic Mineral Broth" from her book, The Longevity Kitchen.

 

I usually make a large amount, freeze some, and use it as a foundation of my healthy cooking.

 

This is the recipe for a nutrient dense vegetable broth with amazing health properties.

 

 

 

1 fennel bulb, with tops

2 unpeeled yellow onions, cut into quarters

6 unpeeled carrots, cut into thirds

1 bunch celery, including the heart, cut into thirds

2 unpeeled sweet potatoes, cut into chunks

1 large bunch of fresh flat-leaf parsley

6 sprigs fresh thyme

12 large cloves unpeeled garlic, smashed

1 piece of unpeeled fresh ginger, cut in half lengthwise

12 black peppercorns

2 bay leaves

8 quarts cold filtered water, plus more if needed

1 teaspoon of sea salt

 

Cooking Instructions:

Rinse all vegetables well. Put the fennel, onions, carrots, leek, celery, sweet potatoes, parsley, thyme, garlic, ginger, peppercorns, and bay leaves in a 12-quart or larger stockpot. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer uncovered for 2 to 4 hours. As the broth simmers, some of the water will evaporate; add more water if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth through a large, coarse mesh sieve placed over a large heatproof container. Stir in the salt. Let cool to room temperature before refrigerating or freezing.

 

 

 

 

 

For more information, please see me at Norwell Athletic Club (NAC).

Yours in Health,

Silke Heine,

Owner of Simplify Holistic Nutrition

(781) 883-5951