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Elixir of Life

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Are you tired of being sick? Are you tired of worrying about getting sick? Are your immune supplements not supporting you enough?

Yes, yes, and yes!

I know that a good chicken soup can cure any illness, but what about an immune-building stock that can KEEP you from getting sick in the first place?!

My Elixir of Life mineral broth has quickly become the foundation of many of our home-cooked meals. This preventative miracle broth keeps my immune system so strong that it prevents me from catching those unwanted colds and flus.

This life-sustaining broth sustains my favorite recipes, too :-) It is so versatile, I can share it with my family at almost every evening meal. You can use it to sautee your veggies in, use it in place of water to cook your favorite legumes and grains, or as the base for your own creative pureed soup and sauce ideas.

So long boring, processed, preservative-laced boxed broth — there’s a new healthy mineral broth on the scene! You’ll love making this flavorful, homemade, nutrient-dense elixir. And you’ll love the wellness, comfort, and warmth it provides even more!

Elixir of Life

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1 bulb fennel with tops
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1 burdock root cut into quarters
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2 yellow onions unpeeled, cut into quarters
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6 carrots unpeeled, cut into thirds
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1 leek white and green parts, cut into third
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1 bunch celery including the heart, cut into thirds
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2 sweet potatoes unpeeled, cut into chunks
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1 garnet yam unpeeled, cut into chunks
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1 parsnip unpeeled, cut into thirds
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1 large bunch parsley
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6 sprigs fresh thyme
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3 inches garlic unpeeled, halved
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8 inch kombu strip of
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8 juniper berries or allspice berries
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8 quarts filtered water plus more if needed
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¼ tsp. garam masala

Rinse all vegetables well, including the kombu. Combine all vegetables, parsley, thyme, garlic, ginger, kombu, peppercorns, juniper berries, sesame oil, garam masala, cayenne, and bay leaves in a 12-quart or more stockpot. Add the water, cover, and bring to a boil. Remove cover, decrease heat to low, and continue to simmer uncovered for 2 to 4 hours. As water evaporates, add more water as needed so that vegetables remain under water. Simmer until the full flavors of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve placed over a large heatproof container. Adjust all seasonings to taste. Let broth cool to room temperature before refrigerating or freezing.

Notes on storage: When stored in an airtight container, broth may be stored in fridge for 6 days, or in the freezer for up to 4 months.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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