NEW WAVE BONE BROTH
Serves 4-6
8 cups filtered water, divided
3 pieces kombu, 2 inches each
1 tablespoon olive or coconut oil
1 Spanish onion, peeled and chopped
1 carrot, cleaned and chopped
1 leek, chopped
2/3 cup dried Shitakes (or 1 1/2 cups fresh)
One 2" piece ginger, chopped
One 2" piece turmeric root, peeled and chopped
1 head of garlic, unpeeled and halved crossways
2/3 cup dulse
8 springs parsley
6 sprigs thyme
1 teaspoon black peppercorns
1-2 whole chilies (optional)
Soak ½ of the water and kombu together overnight in the refrigerator. Reserve.
The following day, in a large stockpot sauté the onions in your choice of oil until they become translucent. Add in the carrots and leeks. Continue to saute until both vegetables become fragrant and soften, about 8-10 minutes. Add the reserved kombu and water to the pot (slowly and carefully, it may sputter a bit).
Pour in the remaining 4 cups of water and all remaining ingredients. Place pot over medium low heat. Right before the pot boils, pull out the kombu and discard. Bring the remaining broth to a boil, then reduce to a simmer. Gently cook undisturbed for 2 hours.
Turn off heat and strain broth carefully through a fine mesh sieve and/or a cheesecloth. Discard the leftover vegetables or save for another use. Taste the broth and add sea salt, lemon juice, raw cider vinegar or your choice of oil to taste. * Variation: add 1-2 teaspoons of chlorella/spirulina for an extra sea mineral kick. Just make sure to add after the broth has cooled slightly! *
