Louise Hay’s Broth Recipe
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A great daily elixir and a tasty base for cooking vegetables, soups, and stews, a nourishing broth can be made with only vegetables, only meat bones, or both.
Collect vegetable skins and scraps and meat bones in a bag in your freezer. When it’s full, put it in a stainless steel pot or a slow cooker, cover with water, and add these:
1 or 2 pieces (3 inches each) of seaweed, such as wakame or digitata, to boost minerals
¼ cup apple cider vinegar to bring out minerals from bones, if you’re using them
Sea salt and pepper to taste
Bring mixture to a boil, then turn down heat and simmer overnight or for roughly 8 hours. In the morning, strain the liquid, discard scraps and bones, and let the broth cool in the fridge. Once it’s chilled, scoop off the fat layer on top. Store in the fridge up to 5 days, or for longer periods in the freezer. If you don’t have meat bones, buy organic chicken necks, feet, and wings, or organic lamb or beef marrow bones.