Vegan Mineral Broth When You Need Nutrition Most

There are times when a good nourishing broth is just the right remedy—or possibly the only thing you can choke down for some nutrition. Many tout the benefits of bone broth for a variety of health benefits, including a high mineral content—but for a vegan, vegetarian or someone who is focused on a plant-based diet, bone broth isn’t going to happen.

I was thrilled to find this recipe for a great vegan mineral broth when my sister Jenny was diagnosed with breast cancer—for the second time. Jenny adores meat and loathes any type of green drink, and even she loves it!

Her protocol involves heavy chemotherapy, BUT the prognosis is excellent. However, in case you didn’t know, chemo sucks. Your body basically becomes the battlefield where toxins invade to eradicate and destroy tumors and cancer cells. Nobody wants to be in this battlefield.

Of course at this stage of the game, her appetite sucks, but her need for nutrition is critical, so we’re keeping it super simple. I tried the Magic Mineral Broth, which is a plant-based mineral broth offering a lot of the nutrition that is depleted from chemo and needed for recovery. It is easy to make and freeze in small batches and it tastes great!

Ingredients:

6 unpeeled carrots cut in larger pieces
2 unpeeled yellow onions quartered
1 leek cut in 3 or 4 pieces
1 whole bunch celery cut 3 or 4 times
4 unpeeled red potatoes quartered
2 unpeeled Japanese or regular sweet potatoes quartered
1 unpeeled garnet yam, quartered
5 unpeeled garlic cloves but in half
1/2 bunch fresh parsley
1 8″ strip of kombu (AKA kelp, is important for it’s mega mineral contribution)
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
enough filtered, clean water to fill 12-quart pot with all the goodies to about 2 inches below rim
1 teaspoon sea salt

Directions:

Wash all the veggies thoroughly, including the kombu.

Cut accordingly and toss in your big pot.

Put everything except the salt into the pot.

Cover with lid and bring to a boil.

Then remove the lid and lower heat to low and simmer for 2 – 4 hours (for more intense flavor, longer is better).

Add water if necessary.

Strain out all the veggies and things.

Salt to taste.

81 comments

Rob and Chloe N
Rob Chloe Sam N6 months ago

Good article and nice recipe, Thanks for sharing this.

SEND
Karin Geens
Karin Geens9 months ago

Thanks

SEND
Jim Ven
Jim V10 months ago

thanks for sharing.

SEND
Jim Ven
Jim V11 months ago

thanks for sharing.

SEND
Marc P.
Marc P11 months ago

Thank you for sharing!

SEND
Melania Padilla
Melania Padillaabout a year ago

This looks delicious! I just have to check if I can find all ingredients here :(

SEND
Jim Ven
Jim Vabout a year ago

thanks for sharing.

SEND
Siyus Copetallus
Siyus Copetallusabout a year ago

Thank you for sharing.

SEND
Kay M.
Kay Mabout a year ago

Good afternoon and thank you for this article and recipe- will try it- sincerely KAY M.

SEND
Paul Lundbohm
Paul Lundbohmabout a year ago

This sounds great but for the amount of water (12 quarts) the allspice and juniper berries might be a bit much, a little goes along way. The addition of a couple of flakes from a star anise pod (not the whole pod, please) would do it justice as would a bit of ginger.

SEND