Just a little warning here: I have discovered a "new" cookbook that has taken over the cookbook shelf. Beware the cook on a crusade...
I am a colon cancer survivor. My. That sounds - well, kinda strange. Wow. I just realized, I have never before referred to myself as a "cancer survivor". But that is what I am - among many other "hats" I wear.
What I want to share with you right now, is a wonderful cookbook aimed at people who have cancer, or have survived cancer, or are in treatment, or are a friend or caregiver of a cancer patient. Hey, that includes you, right?! 'Pert near everyone fits one of those categories, I think. Anyway, this is AN IMPORTANT BOOK.
One Bite at a Time; by Rebecca Katz. Published in 2004, it isn't exactly new to the scene. So it was a perfect candidate for my favorite bookstore, half.com. I got it for about $3. I would have paid the full $21.95, but hey, I needed the extra bucks saved to head for the organic produce department at the local market.
Let me just say, this recipe I'm going to shortly share with you, was worth any price. First, an introduction. Exceptional for a cookbook, it has inspiring, heartwarming stories to go with the delicious, inspiring, nourishing recipes. I read it from cover to cover. Well, actually, I read almost ANY cookbook cover to cover. But this one. This one is special. Rebecca notes in her intro paragraph, "...the power of "yum", that moment of convergence where smell, taste, and mind align to create an involuntary spasm of vocal delight." Better known as a moan of ecstacy. I'm all about yum, folks.
On to the cooking and tasting part. Here's what she has to say about MAGIC MINERAL BROTH: "It's not just a regular vegetable stock. This pot of yum is high in potassium (note: which I have problems with - being LOW in potassium) and numerous trace minerals that are often depleted by cancer therapy (note: and our typical eating habits). Sipping this nutrient-rich stock is like giving your body an internal spa treatment (note: if you've ever indulged in a spa session or massage, raise your hand and sigh in remembered joyful goodness).
Drink like a tea, or use it as a base for all your favorite soups and rice dishes. Don't be daunted by the ingredient list.
Simply chop the ingredients in chunks and throw them in the pot, roots, skins, and all."
Can't get any easier than that, now can it?? So here we go.
First, get out your big 12-qt. stock pot. Also, invite a few visitors to drop by later, they will swoon at the fragrance wafting from your kitchen.
Dump into the yum pot:
6 unpeeled carrots with half the tops, cut into thirds
2 unpeeled medium yellow onions, cut into quarters
1 leek, both white and green parts, cut into thirds (that's a piece of leek, on the left side of the pot)
1 bunch of celery, including the heart, cut in thirds
4 unpeeled cloves of garlic, halved
1/2 bunch flat-leaf parsley (the parsley police won't show up if you only have curly, like me)
4 medium red potatoes, with skins on, quartered
2 yams or sweet potatoes, skins on, quartered
1 Garnet yam, skin on, quartered
1 T. sea salt (the salt police WILL come get you if you use Morton)
1 (6 by 1-inch) strip of kombu
(it's a seaweed folks, helps extract minerals - it's GOOD for you)
2 bay leaves
12 black peppercorns
(or colored peppercorns, if you are into the gourmet pantry items)
4 whole allspice or juniper berries
(being partial to allspice, I used about 10 berries - so I'm a rebel, what can I say...)
Fill the pot to 2 inces below the rim with water, cover, bring to boil.
Remove the lid, decrease heat to low, and simmer a minimum of 2 hours. 3 hours is good. As the stock simmers, some of the water will evaporate; add more if the veggies begin to peek out. Simmer until the full richness of the vegetables can be tasted.
Strain the stock using a large coarse-mesh strainer (or colendar - that's what I had, so that's what I used). Bring to room temp before refrigerating or freezing.
Makes 6-7 qts
You know how people always are saying something was "to die for"?? Well, we don't say that. Ever.
Words are powerful.
This is life elixir, and I'm sipping a cup as I type this.
Notice how far down the liquid simmered? Then you strain it. And you have this heap of luscious cooked veggies left over. What to do with them? Rebecca doesn't say what she does with them. So I'm going to tell you, it's OK to eat them. Only if you want to. I enjoyed the warm yams with my dinner, and knoshed on some of the carrot pieces throughout the rest of the day.
Than's pig project got the rest. That's another story.
NOTE: If you don't have time/inclination to make this broth from scratch, hasten to the market and get Pacific or Imagine brand vegetable stock, add an equal amount of water, a piece of kombu (yes, you can), and one potato. Boil for 20 minutes, strain. Goodness in a pot.
But you kinda miss out on the whole smelling-up-the-kitchen part. And that's just as good as the eating, in MY book!
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