RECIPE: Rebecca Katz's Magic Mineral Broth

Two out of every three people diagnosed with cancer today survive at least five years, and the right food may have a lot to do with winning that battle. But it can be challenging to get the right nutrition when medications may lessen the appetite. Broths and purees can go down easy even with side effects like fatigue, nausea, and mouth and throat soreness.

Rebecca Katz's Magic Mineral Broth can help hydrate the body. It's also an excellent source of magnesium, potassium and sodium.

Magic Mineral Broth Recipe from the Kitchen of Rebecca Katz

Servings: Makes 6 quarts

Difficulty: Easy

Prep time: 10 minutes

Cook time: 2-4 hours

Ingredients:

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 water, cold and unfiltered

1 teaspoon sea salt

Instructions:

1. Rinse all of the vegetables well, including the kombu.
2. 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.
3. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
4. Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours.
5. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
6. Simmer until the full richness of the vegetables can be tasted.
7. Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
8. Let cool to room temperature before refrigerating or freezing.

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

Check out more cancer-fighting recipes on Katz's website, rebeccakatz.com