This mineral rich broth is a God send. It is rich in potassium & trace minerals and excellent as a tonic when the body is depleted or with a cold or flu. Use it as a tea or in the base for all soups, rice and stew dishes.
Use organic vegetables, clean well and do not peel a thing! You want to retain all the antioxidant properties in the skins. Use the green part of the veg (i.e. leek), and chop all roughly into thirds - combine all excluding the salt in a large stock pot filled with filtered water, and bring to the boil.
4-6 carrots / 2 yellow onions (skins on!) / 1 leek / 1 bunch of celery / 5 unpeeled garlic cloves / 1/2 bunch flat leaf parsley / 5 red potatoes / 2 sweet potatoes / 1 Garnet yam / 1 x 8-inch strip of kombu / 2 bay leaves / 10-12 black peppercorns / 4 whole juniper berries / 1 Tb sea salt.
Once at a boil, remove the lid and simmer 2-3 hours. Add more water. Simmer until broth is rich - add the salt and stir.
You can then strain the stock, freeze it until needed up to 6 months.
This is adapted from Rebecca Katz's recipe as published in One Bite at a Time.