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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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