TMD Broth Recipe
One of the criticisms of juicing is "the waste".
A comment we repeatedly hear clients say is "you don't waste anything" as they observe our processes. I can't say we don't waste ANYTHING, but we try not to waste much!
Although most of the value of a vegetable is extracted into the juice, the leftover pith DOES still contain valuable vitamins and minerals. These nutrients don't get destroyed in cooking and provide gut-friendly fibre, so may be profitably added to soups and stews.
Part of our daily TMD ritual is to make a large pot of broth so that at the end of the day, 8pm, there is an all-you-can-drink "bar" of broth served with chewy micro-greens and tasty herbs and spices.
Many of you have been asking for the recipe so at last, here you have it!
Use juicing pith from root vegetables, calabrese (cabbage, broccoli) and celery. We don’t use the pith from greens as it makes the broth bitter.
Put into a large pot or slow cooker with a proportion of ⅓-½ pith to water. It’s important not to overfill the pot so that there is plenty of liquid to strain out. We like to add a couple of chaga chunks to the broth for extra fortification.
Bring to the boil and add bay leaves, peppercorns, whole onions cut in half WITH the skins on (adding colour and flavour), and garlic cloves cut in half (with skins on).
Simmer for a minimum of 3 hours to extract all the goodness from the vegetables. We generally simmer the TMD broth for about 6 hours in the warming oven of the Aga!
Strain using a sieve
We add Halen Môn’s roasted garlic salt to ours for flavour. Marigold Boullion is good too.
Serve with micro-greens such as alfalfa sprouts, rambo radish sprouts etc.
Serve with a mixture of spices, nutritional yeast, shelled hemp seeds etc.
Note: This stock is very mineral rich and is sometimes called a Potassium Broth. It can be used as the base for soups and also to cook pulses and grains in, adding extra flavour and nutrition.