I reckon being ill as one of the great pleasures of life, provided one is not too ill and is not obliged to work till one is better.
- Samuel Butler, The Way of All Flesh, 1903
Fall is here! The crisp air has arrived and it makes me think of the seasons changing in Ohio. I am a mid-western girl born and bred, and I can't tell you how much I enjoyed waking up to the first crisp fall morning. It meant the return of football saturdays, hot apple cider, and cute fall fashions. It has been an adjustment to live in San Francisco, where it could change from fall to summer and back again in the same week!
One thing that seems to be on everyone's mind right now is seasonal illnesses. Tis the season for everything from an annoying head cold to a full-on flu attack, H1N1 style. My boyfriend has already suffered through one pretty raging cold, and I've been getting lots of questions from family/friends about immune-boosting recipes and illness-avoiding tips.
Whenever people ask me the first thing I say is MINERAL BROTH! Drink it for breakfast, put it in soups, or use it to saute veggies...whatever you want to do with this amazing broth will work. Mineral broths are a great way to keep your body hydrated and receiving all of the nutrients it needs to thrive. Broths can be used as a way to avoid getting sick in addition to being a good way to build your system back up during or after illness. Luckily, the wonderful author if The Cancer-Fighting Kitchen and One Bite at a Time Rebecca Katz, has come up with a delectable mineral broth recipe that is chock full of nutrients. Enjoy!
Magic Mineral Broth by Rebecca Katz
INGREDIENTS
Cut the following four ingredients into large chunks:
6 unpeeled carrots
2 unpeeled medium yellow onions
1 leek, both white and green parts
1 bunch celery including the heart
4 unpeeled cloves garlic, halved
1/2 bunch flat leaf Italian parsley
4 medium red potatoes, quartered with skins on
2 Japanese yam or Hannah’s or 2 sweet potatoes, quartered with skins on
1 Garnet yam, quartered with skin on
1 tablespoon sea salt
1 (six inch by one inch) strip of Kombu
2 bay leaves
12 peppercorns
4 whole allspice or juniper berries
DIRECTIONS
In a 12-quart stockpot, combine all ingredients. Fill the pot to two inches below the rim with water, cover and bring to a boil.
Remove lid, decrease heat to low, and simmer a minimum of two hours. As the stock simmers some water will evaporate; add more if vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain stock using a large-mesh strainer (remember a heat resistant container underneath)
Bring to room temperature before refrigerating or freezing.
Makes 6 to 7 quarts.
Cut the following four ingredients into large chunks:
6 unpeeled carrots
2 unpeeled medium yellow onions
1 leek, both white and green parts
1 bunch celery including the heart
4 unpeeled cloves garlic, halved
1/2 bunch flat leaf Italian parsley
4 medium red potatoes, quartered with skins on
2 Japanese yam or Hannah’s or 2 sweet potatoes, quartered with skins on
1 Garnet yam, quartered with skin on
1 tablespoon sea salt
1 (six inch by one inch) strip of Kombu
2 bay leaves
12 peppercorns
4 whole allspice or juniper berries
DIRECTIONS
In a 12-quart stockpot, combine all ingredients. Fill the pot to two inches below the rim with water, cover and bring to a boil.
Remove lid, decrease heat to low, and simmer a minimum of two hours. As the stock simmers some water will evaporate; add more if vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain stock using a large-mesh strainer (remember a heat resistant container underneath)
Bring to room temperature before refrigerating or freezing.
Makes 6 to 7 quarts.
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