Recipe Monday: Sacred Medicine Cupboard’s Potassium Broth
Categories: Food & Nutrition Guest Post Health & Healing
Guest Post: Practical Potions with Sacred Medicine Cupboard
By Jessica Booth and Jessica Smithson
Oh, it’s that time of year again… when the sniffles, coughs, and general winter ailments begin. Everyone is a little run down, their shine slightly dull, thanks in part to the change of seasons, the busy Autumnal schedules of school and work, and an influx of seasonal germs. It’s in times like these that I get back to the basics: simple whole foods, lots of rest and hydration, fresh air, and sun.
I made a huge batch of potassium broth last week, and have been using it for everything from cooking pasta and rice to soup bases and a little afternoon snack. It is so easy and packed with nutrients.
Broth is such a staple in the South—they often say that a good broth will resurrect the dead. I don’t know about that, but it certainly soothes the body and soul.
You can totally use any random veggies hiding in the back of the fridge, and the variety makes it slightly different every time.
All veggies should be organic when possible because we are working to lower our environmental toxin exposure. This is especially important if you are fighting an illness.
Jessica Booth and Jessica Smithson (co-authors with Anni Daulter of Sacred Medicine Cupboard)
What You Need:
- 2 onions, roughly chopped
- 1 bunch of celery, roughly chopped
- 3 carrots, roughly chopped
- 2 potatoes, roughly chopped
- 1 cup shitaki mushrooms
- 1 piece Kombu
- 3-5 cloves of garlic
- thumb-sized piece of ginger sliced
- thumb-sized piece of numeric sliced
- 5 allspice berries
- 5 peppercorns
- bay leaf
- Any random veggies from your fridge: parsnips, zucchini, squash
- fresh parsley
- fresh cilantro
- salt and pepper to taste
How to Make:
Add all the veggies and spices to your pot and cover with water. The parsley is important, but can cause a decrease in milk supply, so use with caution if breastfeeding. Bring to a boil and let simmer for a couple hours. Can be used as a base for soups, sauces, risottos, or drunk straight like a cup of tea.