My #1 favorite thing to eat/drink on my menstrual phase is mineral broth. We lose a lot of minerals when we bleed, so it's important to remineralize our body during this phase. Since I consume a lott of soups and warm foods on this phase, I love using mineral broth in my recipes, but sometimes purchasing pre-made mineral broth can be expensive. This mineral broth is my solution for that. I also love a cup of this in the morning, so it works either as a beverage or in recipes!
Ingredients:
Makes about 64 oz of broth
- 2 4-inch sheets kombu
- 9 dried shiitake mushrooms
- 6 carrots
- 2 onions (I used one white and one sweet)
- 1/2 bunch celery
- 7 cloves garlic
- 1 5-inch piece ginger
- 1 1-inch piece turmeric
- 3 stalks lemongrass
- 4 large cups curly kale
- 1/2 bunch parsley (approx. 1 cup)
- pink Himalayan salt
Directions:
- Wash and roughly chop all the vegetables besides the kombu, mushrooms, and parsley. Remove the outer layers of the onion and garlic.
- Add all the veggies to the largest pot you have and fill the pot up with water about 1 to 2 inches from the top.
- Cover the pot and bring it to a boil on high heat. Once boiling, remove the lid, turn the heat down to medium low and let simmer for at least 2 hours.
- Strain the broth into containers for storing and add a little pink Himalyan salt to taste before it cools.
For some recipe ideas to use this broth during your menstrual phase, you can search the term "menstrual," "menstrual phase," or "menstrual phase recipe" in the search bar on my website. You can make this ahead of time and freeze it or if you're about to start your period, leave it in the refrigerator to have that week. Enjoy!! 🫶