For those wanting an alternative for bone broth/stock made from animal sources I have a great recipe for to try.

This recipe is liver detoxing and  mineral dense broth is a great addition to any kitchen.  Once made, this will keep for a week or so in the fridge and months in your freezer.

The trick with making this broth is keep the skin/peels on all the vegetables and include  good quality  KELP.  Kelp is a important sea vegetable rich in minerals including iodine and other key minerals and vitamins.   Similar to bone broth, adding this broth to your diet will help with good health.   As with bone broth, you can use this wonderful broth for cooking and creating great recipes.  I also really enjoy having a warm cup of broth mid morning or late afternoon.

I recommend using a slow cooker for this – however if you don’t have one the stove top will work just fine.


The Wonder of Mineral Vegetable Broth – When Bone Broth isn’t and option

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

6 liters

This is healthy lovely broth, perfect for liver detoxing. Use the broth as mid morning or late afternoon snack, use for recipes and cooking liquid or to stir-fry veggies instead of using oil.


  • 4 large carrots, unpeeled, well washed, and coarsely chopped.
  • 2 yellow onions (brown skin), unpeeled and quartered
  • 1 head of garlic, whole unpeeled, cut in half to width wide - use less if you don't like garlic
  • 1 cm to 2 cm of fresh ginger, unpeeled and coarsely chopped
  • 1 fennel bulb, coarsely chopped
  • 2 large parsnips, unpeeled, and coarsely chopped
  • 1 leek, including green part, coarsely chopped
  • 1 bunch celery (whole) well washed and coarsely chopped
  • 1 sweet potato, unpeeled, and coarsely chopped
  • 1 20 cm strip of kelp ( OR use Nori Sheets X 5)
  • 10 whole black pepper corns
  • 1 bay leaf (dried or fresh)
  • 10 whole allspice OR juniper berries
  • HOLD off adding salt until the end of cooking
  • 1 bunch of parsley stems (save the leaves for end of cooking)


  • In your slow cooker, or stock pot, add all vegetables, seasoning, except salt and parsley leaves.
  • Then add about 6-7 liters of fresh cold water.
  • If using a slow cooker, set the timer to low and cook for 8 hours. If you using a stove top, put the pot on and bring to a boil. Once it boils, reduce the heat and allow to simmer for 4 hours.
  • Add the parsley leaves about 10 minutes before turning off the heat. For your slow cooker, add the parsley about an hour before turning off. Taste your mineral broth at the same time, and add a few pinches up to 1 teaspoon.


If you use a slow cooker, the cooking time will go up to 8 hours.

Try to hold off add the salt until the last.