A universal tonic for healing and rejuvenation, compost mineral broth is an inexpensive way to get your “fix” of nutrients, while reclaiming your vitality. Though mineral broth can certainly be made with whole vegetables, some may find this to be wasteful and somewhat expensive. When making compost mineral broth, one is using the stems, ends, and greens of vegetables and, therefore, utilizing the whole plant and leaving nothing to waste. This is a more economical and environmentally friendly approach to making mineral broth. Use this nourishing broth in soups, as a cooking base for grains or legumes, in sauces, or simply as a warm drink.
Ingredients Yields roughly 2 quarts
- Cut off stems, ends, and greens of veggies- enough to fill a large stock pot- and any other veggies that are about to go bad
- 1-2 cloves garlic, crushed
- 3-5 inch piece of ginger, skin removed and roughly chopped
- 1 nori sheet
- ½ cup wakame, hijiki, kombu, or dulse flakes
- Enough filtered water to cover veggie ends completely
- Salt to taste
- During the course of the week, save the ends and stems of your veggies that you would otherwise throw into the compost bin. They can be saved in a plastic bag or recyclable container. This includes the greens from root veggies, ends of onions and carrots, stalks of kale, and any other part of the vegetable you do not use in a dish.
- Throw all the vegetables into a large stock pot and cover with cold, filtered water.
- Place the ginger, garlic, nori, and additional sea veggie on top of veggie pile.
- Bring to a boil and then reduce heat to low and simmer, covered, for 4-6 hours.
- Take off the heat and let sit for 10-20 minutes to allow it to cool off.
- Strain vegetable mixture through a fine sieve lined with cheese cloth into a large bowl (or two). Press solids to extract as much liquid as possible. Salt to taste.
- Allow to cool on countertop, then store in mason jars or Tupperware for up to one week in the refrigerator. If freezing stock, leave two inches of head room at the top of the mason jar.