Bone Broth Or Mineral Broth?
Bone broths are all the rage. People are taking them in the hope of restoring gut function and promoting collagen formation.
The thing is, the gastrointestinal tract breaks everything down to its basic components naturally – amino acids. If your gut isn’t working properly or you have malabsorption issues, consuming a food that requires heavy digestion is ill-advised
You do not absorb collagen as collagen. You absorb it as amino acids. This whole idea that because our skin has collagen, means you can go and drink bone broth and somehow the collagen will magically go to your face is ridiculous!! You can easily get the amino acids from beans, tempeh or tofu.
The body absorbs the nutrients that make collagen much easier from plants than it does from animal products.
Consuming a mineral rich broth that also happens to promote collagen formation takes care of two things at once
A rich, satisfying broth that is fantastic to supplement a juice fast – just as long as you remove the vegies and strain the broth. Full-bodied, diverse in minerals and intensely nourishing.
Featuring a mix of seaweeds, cruciferous vegies, herbs and root vegies, this is one broth you will want to make in bulk.
2 washed unpeeled blue or red potatoes quartered
2 gold or purple Hawaiian sweet potatoes quartered
1 brown onion cut into large chunks
1 red onion cut into large chunks
8 cloves garlic halved
8 stalks celery cut in half or thirds
1 cup shiitake mushrooms
½ cup maitake mushrooms
2 parsnips cut into thirds
3 carrots cut into thirds
6 kale leaves roughly shred by hand
¼ sugarloaf cabbage roughly chopped
15 dandelion leaves
1 x 8cm piece turmeric
1 head broccoli cut into large florets
1 large strip kombu
3 strips wakame
2 sheets raw nori
12 black peppercorns or Tasmanian Mountain Pepper
2 bay leaves
2-3 tbsp celtic sea salt or Himilayan salt or Peruvian salt
4 tbsp. Nutritional Yeast
6 L filtered water
Add all the ingredients except the Nutritional Yeast, to an 8-10L pot. Fill the pot with water to 3 inches below the rim, cover and bring to the boil.
Remove the lid, decrease the heat to low and simmer for 3 hours. As the broth simmers, some of the water will evaporate. If the vegetables begin to peek out of the water, add more water.
Continue simmering until the broth tastes rich and full.
If on a juice fast: strain the broth through a sieve into a large ceramic or glass dish. Add the Nutritional Yeast. Taste if more salt is required.
This recipe is perfect for use as a vegetable stock.
Let it cool to room temperature and refrigerate. This is suitable to freeze. Add to glass freezer safe dishes when cool.
Never microwave to defrost.
Stores in an airtight container for up to 7 days in the fridge or in the freezer for 4-5 months.