Long Run (or RIDE) Mineral Broth - Recipe from Run Fast. Eat Slow. Nourishing Recipes for Athletes
The key to this is to leave the vegetables unpeeled, since there is a lot of power in the peels. This broth is rich in magnesium, potassium, calcium, and manganese, Vit A, C, E and K. Great for recovery!
1 medium beet, scrubbed and cut into quarters
1 yellow onion, unpeeled and cut into quarters
3 carrots, unpeeled and cut into thirds
1/2 bunch celery, including heart and leaves, cut into thirds
2 sweet potatoes, unpeeled and cut into chunks
1/2 bunch flat leaf parsley
5 large cloves garlic, unpeeled and smashed
1-inch knob ginger, unpeeled and sliced
8-inch strip Kombu (seaweed)
6 black peppercorns
1 bay leaf
4 quarts cold filtered water
2 teaspoons fine sea salt
Rinse all of the vegetables well, including the Kombu. Put the beet, onion, carrots, celery, sweet potatoes, parsley, garlic, ginger, kombu, peppercorns, and bay leaf in a 6 quart or larger stockpot. Add water, cover, bring to a boil then reduce heat and simmer for 1.5 hours or until the full richness of the vegetables can be tasted. (You can also make this in a crock pot or Instant Pot. In a slow cooker, simmer on high for 4-6 hours or low for 8 hours or more.)
Strain the broth through a mesh sieve placed over a large heatproof container and toss or compost the veggies. Add the salt and add more to taste. Let cool and refrigerate.