Here is another one of my favorite recipes for healing. It makes many vitamins and minerals readily available and easily absorbed.
2 organic unpeeled whole carrots roughly cut
1 medium organic yellow onion roughly cut
1 bunch organic celery roughly cut
1 bunch organic parsley
2-4 cloves organic garlic, unpeeled and roughly cut in half
1 tsp whole organic peppercorns
1 organic leek roughly cut
2-3 organic garnet yam, red potato or sweet potato rinsed and roughly cut
1 strip of kombu (sea vegetable)
6-8 Q filtered water
1/2 tsp sea salt or Herbamare (optional)
1 large stockpot (minimum 6 Q size, but bigger is better to fit all the vegetables)
Rinse all vegetables and kombu. Roughly chop all vegetables. Place all ingredients except salt into the stockpot and cover with filtered water. Bring to a boil. Remove the lid and reduce to a simmer for 2-3 hours or until full flavor of the vegetables is smelled and tasted. Add the salt. Strain the stock through a large coarse strainer. Allow broth to come to room temperature before storing in the refrigerator or freezer. Can be stored in the freezer upto 6 mos. Can be stored in the refrigerator up to 5 days. Use for soups, drinking, sauces or traditional gluten-free grain preparations.
*Fiddle with the vegetable ingredients to your preference or food sensitivity needs and even seasonal availability. In the photo, I threw in broccoli stalks also because I had them available.
Remove. Replace. Restore.
Remove processed and refined foods.
Replace with healthy, vitamin and mineral rich nourishing broth.
Eat well. Move well. Sleep well. Thrive on.
Dr Carolyn Dolan DPT, Cert MDT, MSHN
Where physical therapy, nutrition and lifestyle meet, because how you live your life determines whether or not you soar. Inspiring action with information so you can reduce pain, optimize healing and improve function naturally during recovery from injury, surgery or painful condition. This is a website for the open-minded; obstinate need not apply.