Saturday, February 4, 2017

Magic Miracle Broth from Rebecca Katz

I want to start off by thanking Rebecca Katz for her knowledge, that she has so genersouly shared on her website and through her recipes and recipe books and through her YouTube videos.  Please check out her website .   I have take this directly from her site and hope everyone who sees this blog will try it..... It truly amazing!

Oh my.... This broth has help keep great nutrients in my husbands diet, while he is going through chemo.  It is a very mild and very tasty broth.  We are always looking for the best solutions for staying as healthy as possible though this great fight.   Let me add that we have great faith that all will be well in the end, because of our great physician... The Lord!  But one must do all they can do, then leave it to the Lord.

Let me share how I found this great broth.... As I was combing the Internet for information on cooking for healthier life style and cooking for cancer patients, way before we knew that my husband had cancer, I found two different places/ blogs where someone had mention this magic miracle broth or magic miracle chicken broth and how it had helped their loved ones fight their cancer battle, that it was the only thing that they could really eat during their process... I had made a mental note of it!  Then many months later...  I was looking for recipe books....  for Cooking for Cancer... Now that I knew what we were up against... I found this book, that I bought  The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz, I didn't put two and two together until I started making the broth for the first time...  The ingredients I noticed that they where similar so I had pulled the blog back up and found that it was the same broth...  I don't think that this was a coincidence at all!   

You, too, can be a healer: Magic Mineral Broth

This is Rebecca Katzs' Rosetta Stone of soup..... a broth that can be transformed to meet a myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews. So no matter what a person’s appetite, it can provide a tremendous nutritional boost. This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.


Makes 6 quarts
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*
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt

*Kombu is a mineral-rich seaweed (in the kelp family) that adds an umami or savory flavor to stocks and broths. Kombu is usually found in the Asian section of a grocery store near the nori (seaweed sheets) that are used for sushi.  Store dried Kombu in a cool dark area in your pantry. 


Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the 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 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.

Prep Time: 10 minutes
Cook Time: 2 to 4 hours
Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
Per Serving: Calories: 45; Total Fat: 0 g (0 g saturated, 0 g monounsaturated);
Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 140 mg

Her theory: the health is IN the flavor -- what I call “the power of YUM.”

Rebecca's words.... And it’s not just me! Science shows that the arsenal of phytochemicals, antioxidants, anti-inflammatories, and vital minerals in vegetables, herbs and spices can help you keep the disease switch turned OFF.
Read more about epigenetics and gene expression in my blog post, Get ready, get set... to be empowered!  

Us Magic Mineral Broth makers know to make a big pot full every so often and freeze it in 2 quart containers so we are READY to make the best soups in town AND to help loved ones with deeply nourishing, warming, comforting broth when in need.

On her Website, she has other recipes and recipe books, you should check them out.... We have tried many of the recipes and they are so good!

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