Purely from a taste perspective, this broth is versatile, delicious, and nutrient dense. But it’s also incredibly healthy for all parts of the body, including the brain. It’s loaded with magnesium, which is incredibly calming. The sweet potatoes and kombu provide a sense of umami, a savory taste that scientists claim is the hidden element behind cravings. If you’re going to have cravings, this is one of the healthiest and tastiest you can indulge.
Makes about 6 quarts
Preparation time: two to four hours
6 unpeeled carrots, rinsed well and cut in thirds
2 unpeeled yellow onions, rinsed well and cut into chunks
1 leek, white and green parts, rinsed well and cut in thirds
1 bunch celery, including the heart, rinsed well and cut in thirds
4 unpeeled red potatoes, rinsed well and quartered
3 unpeeled sweet potatoes or yams, rinsed well and quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu seaweed
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold filtered water, plus more if needed
Sea salt
In a 12-quart or larger stockpot, combine the vegetables, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil. Decrease the heat to low and simmer, partially covered, for at least two hours. As the broth simmers, some of the water will evaporate; add more 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 (remember to use a heat-resistant container underneath), and discard the solids. Add 1 teaspoon sea salt, or more to taste. Let cool to room temperature before refrigerating or dividing and freezing in 1-quart containers.
Per Serving: Serving Size: 1 cup; Calories: 45; Total Fat: 0 g (0 g saturated, 0 g monounsaturated); Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 124 mg
Storage: Store in airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
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