Winter Recipe: Mineral Broth

This broth is a combination of kitchen scraps from juicing and cooking that I’ve collected throughout the week. I store the scraps – peels, stems, veggies that are turning soft or losing their colour, in a zip-lock bag (if you have the room, a glass container with a lid is best) in my fridge. At the end of the week, I throw everything in a 12-quart pot and add a few extras – garlic cloves, fresh herbs, sea salt, black peppercorns, juniper berries, seaweed: dulse flakes, nori, wakame and/or kombu, bay leave, chopped carrot, onion, leeks, beet, whole tomatoes, potatoes with the peel. Basically, whatever you have on hand. No need to peel or chop off ends or stems – just give the veggies a wash before throwing them in the pot.


A pot of Mineral Broth typically looks like this:

2 medium-large sized carrots

3-4 stalks celery, with leaves

1 cooking onion or 5 scallions

3 kale or swiss chard leaves

1 leek

1 beet, with greens

1 sweet potato

1 cup cabbage, broccoli or cauliflower

4 garlic cloves

6-8 sprigs of fresh thyme

6-8 sprigs of flat-leaf parsley

4 juniper berries (all-spice works as well)

1 tsp black peppercorns

1 tsp sea salt

1 large bay leave

Seaweed – 1-2 pieces of kombu, 1/3 cup wakame, nori and/or dulse

To make the broth:

Fill a 12-quart pot half-way with filtered water

PLUS whatever scraps I have from the week

A variety in colours is key as you’ll draw different tastes and nutrients.

I cook the broth for about 2-4 hours. When cool I strain and store in different size containers. The broth will keep for 5-7 days in the fridge or you can freeze it for up to 4 months.

How to use Mineral Broth:

You can use your broth to add flavour to a pasta, meat or rice dish, use it as a base for a soup or stew or sip it like tea. The options are endless. It’s rich with nutrients providing a tremendous nutritional boost and it tastes great! This rejuvenating liquid is rich in magnesium, potassium and other trace minerals that are easily depleted during times of stress. A staple in my kitchen.

Adapted from a cooking class I attended by Caroline Dupont

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Melissa Macchione



Melissa Macchione is passionate about living a holistic lifestyle and empowering others to exceed their nutrition and lifestyle goals. In the past 12 years, she has studied nutrition, fitness and currently is opening herself up to learning mindfulness meditation to deepen her spiritual practice. She holds numerous professional qualifications, including being a Registered Holistic Nutritionist (Canadian School of Natural Nutrition, 2010) STOTT PILATES® Certified Instructor, TRX Suspension Trainer, and is soon-to-be a Booty Barre® Instructor.