Mineral Broth

Ingredients

• 6 unpeeled carrots , cut into thirds
• 2 unpeeled yellow onions , cut into chunks
• 1 leek , white and green parts only, cut into thirds
• 1 celery , cut into thirds
• 4 unpeeled red potatoes , quartered
• 2 unpeeled sweet potatoes , quartered
• 1 unpeeled garnet yam , quartered
• 5 unpeeled garlic cloves , halved
• 6 stems of flat-leaf parsley
• 1 8-inch strip of kombu (mineral-rich seaweed, can be found in Asian grocery stores)
• 12 black peppercorns
• 4 whole allspice , or juniper berries
• 2 bay leaves
• 8 quarts cold, filtered water
• 1 tsp sea salt

Steps

1. Rinse all the vegetables and kombu. Place the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice or juniper berries, and bay leaves in a 12-quart or larger stockpot. Fill the pot with water up to 2-inches below the rim. Cover, and bring to a boil.
2. Decrease the heat to low. Simmer, uncovered, for at least 2 hours. As water evaporates and vegetables peek out, add more water.
3. Strain the broth. Season with salt to taste.
4. Let cool to room temperature. Store in an air-tight container in the refrigerator for up to 7 days; or freeze for up to 4 months.