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Elixir of Life

 

Are you tired of being sick? Are you tired of worrying about getting sick? Are your immune supplements not supporting you enough?

Yes, yes, and yes!

I know that a good chicken soup can cure any illness, but what about an immune-building stock that can KEEP you from getting sick in the first place?!

My Elixir of Life mineral broth has quickly become the foundation of many of our home-cooked meals. This preventative miracle broth keeps my immune system so strong that it prevents me from catching those unwanted colds and flus.

This life-sustaining broth sustains my favorite recipes, too ūüôā It is so versatile, I can share it with my family at almost every evening meal. You can use it to sautee your veggies in, use it in place of water to cook your favorite legumes and grains, or as the base for your own creative pureed soup and sauce ideas.

So long boring, processed, preservative-laced boxed broth — there’s a new healthy mineral broth on the scene! You’ll love making this flavorful, homemade, nutrient-dense elixir. And you’ll love the wellness, comfort, and warmth it provides even more!

Ingredients:

1 fennel bulb, with tops

1 burdock root, cut into quarters

1 jerusalem artickoke, cut into quarters

2 unpeeled yellow onions, cut into quarters

6 unpeeled carrots, cut into thirds

1 leek, white and green parts, cut into third

1 bunch celery, including the heart, cut into thirds

2 unpeeled sweet potatoes, cut into chunks

1 unpeeled garnet yam, cut into chunks

1 unpeeled parsnip, cut into thirds

1 large bunch of parsley

10 shitake mushrooms

6 sprigs fresh thyme

12 large cloves unpeeled garlic, smashed

3 inches unpeeled garlic, halved

8 inch strip of kombu

16 black peppercorns

8 juniper berries, or allspice berries

4 bay leaves

8 quarts filtered water, plus more if needed

2 T toasted sesame oil

2 t Himalayan pink salt

1/4 t garam masala

1/4 t cayenne pepper

Directions:

Rinse all vegetables well, including the kombu.  Combine all vegetables, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, sesame oil, garam masala, cayenne, and bay leaves in a 12-quart or more stockpot.  Add the water, cover, and bring to a boil.  Remove cover, decrease heat to low, and continue to simmer uncovered for 2 to 4 hours. As water evaporates, add more water as needed so that vegetables remain under water. Simmer until the full flavors of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve placed over a large heatproof container.  Adjust all seasonings to taste. Let broth cool to room temperature before refrigerating or freezing.

Notes on storage: When stored in an airtight container, broth may be stored in fridge for 6 days, or in the freezer for up to 4 months.

 

 

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