Living on Life-Force: Master Mineral Broth

A living infusion of minerals, wild plants and fresh vitality

Shantree Kacera, RH, DN, Ph.D.

The broth is made with a traditional vegetable base rich in minerals, plus the freshness and vitality of live greens and herbs. As the roots and sea vegetables gently simmer at a very low temperature, they slowly release soluble minerals, delicate flavours, and other beneficial substances into the water, creating a highly nourishing base. Because of the slow cooking process, the earthy sweetness of the roots and the natural savoury characteristics of the sea vegetables are extracted. After removing the broth from the heat and letting it cool slightly, stir in fresh leafy greens, tender sprouts, and fragrant herbs. Add these sensitive ingredients at the end to preserve their colour, freshness, and heat-sensitive nutrients. The end product is a light yet satisfying broth that blends the grounding warmth of the slowly simmered vegetables with the bright, fresh properties of fresh plant foods.

Ingredients:

Role in the Broth

Nettle leaf is a mineral-rich green that has traditionally been used as a nourishing tonic.

Celery is mineral-rich, light in texture, and refreshing.

Fennel adds flavour and supports digestion.

Zucchini offers a light and hydrating base.

The carrot has a mild sweetness and is grounding.

Parsley is a fresh green that is rich in minerals.

Dandelion leaves are green and bitter and have traditionally been associated with digestion.

Kombu is a sea vegetable which provides minerals and has a natural umami flavour.

Fresh ginger provides a warming effect and helps with digestion.

Fresh turmeric: An earthy, warming botanical.e - Mineral-rich sea vegetable added near the end

The young shoots: a live ingredient added after heating.

If you want to prepare approximately 4 cups, then take 5 cups of filtered or spring water, one stalk of celery, half a zucchini, half a fennel bulb, one carrot, a small amount of nettle and a small amount of parsley, 2 to 3 dandelion leaves, a small piece of kombu, and two slices of ginger and two slices of fresh turmeric.

Warm all ingredients except the dulse and sprouts for 20 to 30 minutes, making sure the water doesn't come to a rolling boil. You can strain the mixture for a clear broth, or leave some of the softer vegetables in.

Once the broth has cooled to a comfortably warm temperature, mix in the dulse flakes, freshly chopped parsley, and a small handful of sunflower, pea, or alfalfa sprouts. A little squeeze of lemon will enhance the flavour. For an extra boost, add a spoonful of fresh wheatgrass juice or juice made from green vegetables to each portion just before serving. This fresh juice changes the broth by adding a raw, living component alongside the mineral-rich base.

The principle:

Extract the minerals.

Preserve the living plants.

Put both of them into the bowl.