Magic Mineral Broth (tm)

(adapted from Rebecca Katz)
I made this broth a few weeks ago and froze it and am using it as the base for our chicken noodle soup tonight. It is SUPER DUPER nutritious. You can use this for everything to make your immune system kick into high gear: tea, base for soups, or rice dishes. "This pot of yum is high in potassium and numerous trace minerals that are often depleted by cancer therapy."

Chop all ingredients into chunks and throw them in the pot, roots, skins, and all.

6 unpeeled carrots with half the green tops, cut into thirds
2 unpeeled medium yellow onions, cut into chunks
1 leek, both white and green parts, cut into thirds
4 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
4 medium red potatoes with skins on, quartered
2 Japanese or Hannah's yams or sweet potatoes with skins on, quartered
1 Garnet yam with skin on, quartered
1 tablespoon sea salt
1 (6 by 1-inch) strip of kombu
2 bay leaves
12 black peppercorns
4 whole allspice or juniper berries

In a 12-quart or larger stockpot, combine all ingredients. Fill the pot to 2 inches belwo the rim with water, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer a minimum of 2 hours. As the stock 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 stock using a large coarse-mesh strainer (remember to use a heat-resistant container underneath). Bring to room temperature before refrigerating or freezing.

Makes 6 to 7 quarts

Tip: After you make this great broth, eat the veggies! I say that, but they were too mushy for my liking, BUT I have a 10-month old baby and I pureed the vegetables and used part for the rest of the week and froze the rest. He LOVED it. And I felt like a good mama because it was so healthy. Your babe is sure to grow healthy and strong. He jumped up to 87% on the height chart after eating this. Well maybe it wasn't completely from this.