Magic Mineral Broth

6 whole carrots
unpeeled, cut into thirds
2 whole yellow onions
unpeeled, cut into chunks
1 whole leek
white and green parts, cut into thirds
1 bunch celery
including the heart, cut into thirds
4 whole red potatoes
unpeeled and quartered
2 whole Japanese or regular sweet potatoes
unpeeled and quartered
1 whole garnet yam
unpeeled and quartered
5 cloves garlic
unpeeled and halved
1/2 bunch fresh flat-leaf parsley
1 strip kombu
about 8-inches in length
12 whole black peppercorns
4 whole allspice or juniper berries
2 whole bay leaves
8 qt cold water
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 water 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.
source: Reprinted with permission from The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

calories: 45
total fat: 0g
carbohydrates: 11 g
protein: 1 g
fiber: 2 g
sodium: 140 mg

This recipe makes 6 quarts.