By Karen Wang, author of Happy Foods - 100 Mood-Boosting Recipes
Alkalizing Purple Mineral Broth
One of the easiest and most nourishing ways to stay hydrated is with a mineral broth made with organic vegetables. Sipping a cup or two of this broth throughout the day will ensure that your body gets bioavailable minerals and alleviates thirst. In addition, it is a wonderful compliment to a natural detoxification routine.
If you attended David Crow’s Natural Detoxification for Enhanced Vitality and Wellbeing Workshop, then you know that a gentle and natural detox is the best way to ensure that your body releases toxins in a safe and consistent manner.
- 2 quarts filtered water
- 1 medium zucchini, cut into large chunks
- 4 – 5 fresh shiitake mushrooms, cut in half and keep the stems
- 3 – 4 ribs celery, cut into 2” pieces
- 1 small potato or sweet potato, cut into chunks with skin on
- ¼ head of purple cabbage*, cut into large pieces
- 1 – 2 small carrots, cut into large chunks with skin on
- 2 – 3 slices of ginger
- ¼ yellow onion (optional), sliced
- 1/2 teaspoon Celtic Sea Salt
* You can substitute with green cabbage, but purple (red) cabbage contains higher amounts of anthocyanins, plus it gives the broth a pretty purple tinge.
- In a large stock pot, place in all the ingredients and cover with the filtered water.
- Bring to a boil, then lower the heat to maintain a gentle simmer.
- Allow to simmer for 35 - 40 minutes.
(Many mineral broth recipes give directions to simmer for 2 or more hours, and then tossing out the vegetables. This is unnecessary, as the nutrients from the vegetables are drawn out within the first 30 minutes of cooking. Also, simmering the vegetables for 35 - 40 minutes will enable you to eat them as they will maintain a pleasant texture rather than being cooked to mush, which means no waste!)
- Strain out the broth. Allow the broth to cool down to room temperature, and pour it into a glass or ceramic container for storing in the fridge.
- Enjoy the cooked vegetables with a drizzle of extra virgin olive oil and
a sprinkling of sea salt & fresh ground pepper.
Here are some additional ingredients that you can add:
- Any trimmings from vegetables that are still fresh
- Brussels sprouts: high sulfur content will make broth too strong and bitter
- Eggplants: becomes mushy
- Vegetables high in oxalates such as kale, spinach, and beet greens: can contribute to kidney stone formation
David’s serving suggestion:
Heat 6 oz. of Alkalizing Mineral Broth and add 20 -30 drops of cleavers or dandelion tincture.
Drink twice a day for 3 – 4 days.
This provides excellent support to your liver and lymph system for gentle, ongoing detoxification.