Potassium Broth

Potassium broth is a very special tonic and is a valuable addition to the broth recipes.  This healing mineral broth was developed by Rebecca Katz who wrote a book for cancer patients called "One Bite at Time".

The "Magic Mineral Broth"  is one of the best recipes in this cookbook for cancer patients.  This is a valuable cookbook, featuring full nutritional analysis and anecdotes from cancer survivors.

From Amazon:
Chef Rebecca Katz shares delicious, nourishing recipes for cancer patients, who often experience culinary ups and downs because of sudden dietary restrictions and poor appetite due to damaged taste buds from harsh treatments. Revised and updated with 10 new recipes, this second edition provides caretakers with a tangible way to nurture loved ones through easy-to-digest meals that offer maximum flavor while boosting the immune system.

This particular broth happens to be very high in potassium which helps alkalize the body. 

Ingredients:

  • 6 Unpeeled carrots, cut into thirds
  • 2 Unpeeled yellow onions, cut into chunks
  • 1 Leek, white and green parts, cut into thirds
  • 1 Bunch celery, including the heart, cut into thirds
  • 4 Unpeeled red potatoes, quartered
  • 2 Unpeeled Japanese or regular sweet potatoes, quartered
  • 1 Unpeeled garnet yam, quartered
  • 5 Unpeeled cloves garlic, halved
  • 1/2 Bunch fresh flat-leaf parsley
  • 1 8-inch strip of Kombu (available in the Asian section of most grocery stores or through my Amazon store)
  • 12 Black peppercorns
  • 4 Whole allspice or juniper berries
  • 2 Bay leaves
  • 8 Quarts cold, unfiltered water
  • 1 Tsp. sea salt

Directions:

Rinse all vegetables well, including kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice and bay leaves. Fill the pot with water to 2 inches below the rim, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the Potassium Broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste. Let cool to room temperature before refrigerating or freezing.

While this broth was designed to elevate cancer patient nutritional health, it is also a valuable mineral infusion for other ailments, deficiencies and stress from over training.

This is also my go to recipe for the vegetarian looking for a good base broth for vegetable broth recipes.

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