Mineral Rich Stock

Making sure we are getting enough minerals and micro nutrients is so important when it comes to our hormone health. They support enzyme function, the production and balance of hormones. Key minerals like iodine, zinc, and magnesium are crucial for synthesising thyroid hormones, insulin, and sex hormones. They also play a big part in our stress response, reproductive health, and detoxification helping to ensure balanced hormones.

This stock is amazing for hormone health but also for immune boosting help keep any illness’s away but also is so nourishing for when you do get sick.

I make a big pot of it and add it to most of my meals for a mineral boost.

This stock can be drank alone or added to sauces, rice whilst you are cooking it etc

You will need

~ Tbsp of raw or grass fed butter

~ 2 Tbsp of olive oil

~ Filtered water is preferred

~ 2 Carrots

~ 2 Onions

~ 3 pieces of celery

~ 1 Leak

~ 3/4 cloves of garlic

~ 2 inch piece of ginger

~ A small handful of pepper corns

~ A large pinch of sea salt

~ 4/5 dried shataki mushrooms or other dried mushrooms

~ 6 cloves

~ Thyme (fresh is easier to remove but dried will work)

~ Rosemary (fresh is easier to remove but dried will work)

~ 1 Strip of kombu seaweed

~ A glug of apple cider vinegar (ACV)

~ I like to add tops of greens like carrot or beetroot tops to mine as well.

Optional Ingredients

~ Nettle (I like to use fresh but you can used dried)

~ Astralagus root (really good for immune health)

~ Bay leaves

You can also add any vegetable skins you have or the ends of vegetables too. If you are using the skins make sure they are organic so you aren’t putting chemicals into your stock. If not just remove them and put it your food waste bin.

Method

~ Place a large pan over medium heat and add 2 tbsps of olive oil and the butter. Cut the onions into 4 leaving the skins on and add them, after a few minutes the celery, leaks, carrots and garlic. Cover with the lid for 5-10 minutes.

~ Once everything has started to cook add the water and the remaining ingredient to the pot.

~ Let it simmer for at least 4 hours with the lid on. You may need to add more water as you go along.

~ When it is ready removed from the heat and using a sieve separate the vegetables from the liquid. At this point add the ACV to the mixture and stir through.

~ Place the liquid in a jar to keep for up to 3-4 days in the fridge or place into ice cube trays like this one and freeze.

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