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How To Make a Mineral Broth


HOW TO: make a mineral broth out of leafy green veggies 🥬🌿


Leafy greens are INCREDIBLY rich in vitamins and minerals such as:


âś…Magnesium

âś…Potassium

âś…Calcium

âś…Vitamin K

âś…Vitamin E

âś…& many more


*HOWEVER* actually eating the greens, especially uncooked/undercooked, can be a digestive nightmare. The stress and discomfort of trying to digest these veggies can cause more stress to you body than they’re worth.


If you’ve ever eaten a big salad and gotten bloated after, this is why! The roughage and anti-nutrients in the greens will do that to you.


So instead, boiling your greens, discarding them, and drinking their mineral-dense broth is a win win - no bloating from choking down dry, disgusting kale salads, but all the benefits of the nutrients.


Minerals are the absolute foundation of health, period. Making sure you’re getting enough through fruit, adrenal cocktails, root veggies and squashes, easy to digest veggies, and this mineral broth are essential for good health.


As far as taste... I added some beet juice and ginger to the broth, and I actually am shocked to report that it was pretty good! I sip on a mug of it during breakfast and dinner ♥️


Step 1: select your greens. Kale, beet greens, chard, mixed greens, and spinach are all good options


Step 2: Rinse them off in filtered water in the sink


Step 3; Add all greens to a large pot filled with about 1 gallon of water, and bring to a boil


Step 4: Turn to low, and simmer for 8 hours


Step 5: After 8 hours, remove from the heat and allow to cool. Discard the greens and save the broth.


Step 6: Reheat before consuming and enjoy!


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