| Nutrient Rich Vegetable Stock | |
| For all of the ingredients, please use only those that are organic or pesticide free. | |
| 4-6 | carrots, cut into thirds |
| 4-6 | celery stalks, cut into thirds |
| 2 | onions, unpeeled and cut into quarters |
| 1-2 | leeks, green and white parts cut into thirds |
| 4-6 | garlic cloves, unpeeled and smashed |
| 2 | yams or Japanese sweet potatoes, cut into quarters, optional |
| 4 | purple potatoes, cut in halves |
| 3-4 | dried porcini mushrooms, optional |
| 1 | strip of Kombu, optional (found in health food stores in the asian section) |
| 10 | black peppercorns |
| 1-2 | bay leaves |
| 4-6 | whole allspice or juniper berries |
| purified water | |
| sea salt to taste | |
| Put all of the prepared vegetables in a large stockpot and fill nearly to the top with purified water. Heat the pot over a medium to high flame until the water comes to a boil. Reduce the heat to a simmer and cook for 2-4 hours. | |
| Strain the stock through a double mesh strainer or chinois (china cap fine mesh strainer) into containers (preferably glass), and season with sea salt. Allow the stock to cool and refrigerate or freeze. | |