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BY: Andrea Nakayama

DATE: 2012-03-15

Make that I ALMOST never get sick. . .

Spring has arrived and everything is coming up, well, everything is coming up BROTH.

It’s true. Broth is springing up all over the place.

Last week I was a part of two very active Facebook conversations about broth. One about cracked bones and fish heads. The other about cracked mason jars and non-toxic freezer containers.

I’ve been having detailed discussions with a holistic chef who is making nutrient-dense broths for blended soups for a number of clients I have on a specific gut-healing protocol. Broths blended with cooked veggies and healing spices.

And, thankfully, I’ve been the lucky recipient of broth-laden care packages to help heal what’s been ailing me. Ice cubes of bone broth and a jar of Magic Mineral Broth. Because even though I never get sick, I actually got knock-down sick last week!

I was sick enough to have to postpone a class I was scheduled to teach this past weekend. A first for me. And the responses I got to my email of the date change were tremendous. The students were kind. They were thoughtful. And, there were many that said: I never get sick either and I’m sick too!

Sensing that I’m not the only one with the shift-in-weather seasonal virus, I decided to spread a little magic and bring some broth to you too.

Rebecca Katz’ Magic Mineral Broth is one of my favorites. It’s rich, warming and nourishing. And broth is so versatile. Once you have it made, dinner is a cinch. Last night I threw in some fish, chopped greens, grated ginger and two kinds of medicinal mushrooms ~ shiitake and maitake. Easy. Healing. And in no time, everything’s actually coming up roses.

Stay strong. Stay well. Get your broth on.

Very warmly,


Rebecca Katz’s Magic Mineral Broth

Rebecca Katz has been one of my food heroes for as long as I’ve cared about food. I had the pleasure of meeting her this past fall and loved her in person as much as I love her books. This recipe is from her insightfully resourceful book, The Cancer Fighting Kitchen.
Rebecca says about this broth: “This is my Rosetta stone of soup, a broth that can be transformed to meet myriad nutritional needs, serving as everything from a delicious sipping tea to the powerful base for more hearty soups and stews.”

makes 6 quarts

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 cold, unfiltered water

1 teaspoon sea salt
Replenish optional booster ingredients for a Mega-Magic Mineral Broth. . .

3 tablespoons dried astragalus root

1/2 cup goji berries

4 ounces fresh shiitake mushrooms

5 to 10 slices fresh ginger

  1. Rinse all 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. 

    If using any or all Mega-Magic ingredients, you can add them now.

  2. 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 if the vegetables begin to peak out. Simmer until the full richness of the vegetables can be tasted.

  3. Strain the broth through a large, course-mesh sieve (remember to use a heat resistant container underneath). then add salt to taste. Let cool to room temperature before refrigerating or freezing.

Jars of nutrient-broth soups prepared for my clients by my colleague Meadow Sisto.

Broth: The Healing Elixir

There are many different kinds of broths ~ from bone broths to vegetable broths. All are beneficial for their high amounts of easy-to-digest and easy-to-assimilate minerals.

The nutritional properties of any broth are going to depend on what goes into the pot.

Some of you might choose chicken feet. Others goji and juniper berries. Whatever you choose, you’ll have a healing elixir with myriad healing powers to sip on throughout your day. Don’t be scared to use what you have, get brave with your experimentation, and let that baby simmer for a long long time.

Andrea Nakayama

By: Andrea Nakayama, FxNA Founder & Functional Medicine Nutritionist

Functional Nutrition Alliance provides the comprehensive online Functional Nutrition training in the Science & Art of the Functional Nutrition practice. Learn to address the roots of your clients’ suffering with client education, diet & lifestyle modifications.


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