Magic Mineral Vegetable Broth (Food scraps recipe)
 
Prep time
Cook time
Total time
 
Dana:
Ingredients
  • 4-6 carrots, unpeeled
  • 1 large red or yellow onion
  • 1 large handful red potatoes
  • 1 large sweet potato
  • Vegetable scraps: 1-2 cores from cauliflower or broccoli, ends of onions and sweet potatoes
  • 5 cloves garlic, halved
  • ½ bunch fresh flat-leaf parsley
  • 12 black peppercorns
  • 2 bay leaves
  • 1 Tbsp raw apple cider vinegar
  • 1 teaspoon sea salt or himalayan pink salt
  • Filtered water - enough to cover the vegetables
Directions
  1. Rinse all the vegetables well until there is no dirt on them. Cut them into large chunks.
Slow Cooker Method
  1. Put all the ingredients in your slow cooker and add enough filtered water to cover the veggies. Slow cook on low for about 6 hours, until all the vegetables are tender.
  2. Allow to cool for about 30 minutes.
  3. Place the veggies in a strainer over a large bowl, and press down to extract some of their liquid (and flavor!). Combine this liquid with the broth in your slow cooker - add salt to taste.
  4. Let the liquid cool to room temperature before refrigerating or freezing. It will last in the fridge for about 5-7 days.
Stovetop method
  1. Place all the veggies in a large stock pot and add enough filtered water to cover them. Bring the water to a boil, then lower the heat to a simmer and cook, uncovered, for about 2 hours.
  2. Allow to cool for about 30 minutes.
  3. Place the veggies in a strainer over a large bowl, and press down to extract some of their liquid (and flavor!). Combine this liquid with the broth in stock pot - add salt to taste.
  4. Let cool to room temperature before refrigerating or freezing.
  5. This recipe is inspired by Rebecca Katz’ and Eleonora Gafton’s Magic Mineral Broth.
Notes
for the recipe, all the veggies are NOT peeled. Leave the skins on for maximum minerals and flavor!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/magic-mineral-vegetable-broth-food-scraps-recipe/