How To Make A Vegetable Leaf Broth?

Gabriel

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May 7, 2013
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I'd like to try vegetable leaf broths for minerals and vitamin k but never made one before.

What leaves do you choose? How much do you take per portion?
How long to cook the leaves in the pot and at what temperature?
Do you filter the broth afterwards?
 

charlie

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Ray Peat has mentioned kale broth. He also mentioned to just drink the liquid portion of it and discard the leaves.

Not sure about your other questions.
 

Satan

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I think Ray mentioned he puts kale in his bone broth for the last hour it simmers.
 

Mittir

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Feb 20, 2013
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Charlie said:
Ray Peat has mentioned kale broth. He also mentioned to just drink the liquid portion of it and discard the leaves.

Not sure about your other questions.

RP mentioned in one interview to drink the liquid from
leaf broth for calcium.In another place he said he used kale and other leafs
broth for magnesium. He did not say Kale broth when he was talking about Vitamin K.
He also did not say to eat the whole thing.He simply said, kale is a good source of K.
Vitamin K is fat soluble, i am guessing not much K is leached in water.
It would be a good idea to get a clarification from him.
 

juanitacarlos

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Dec 31, 2012
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this from the metabolic blueprint cookbook:

Ingredients: 3 quarts
• 3 medium carrots, unpeeled, cut into 2 inch pieces
• 1 large onion, unpeeled, cut into chunks
• 1 leek, white part only, cut into 3 inch pieces
• 2 yukon gold potatoes, unpeeled and quartered
• 1 yam or sweet potato, unpeeled and quartered
• 3 garlic cloves, unpeeled, cut in half.
• 1 large bunch kale greens or mustard greens
• 1/2 tsp. whole white peppercorns
• 3 whole allspice berries
• cold, filtered water
• pure sea salt or Morton’s Pickling Salt
Directions:
1) In a large stock pot, add all the vegetables, garlic, spices and
thyme sprigs.
2) Cover with enough cold water to cover by two inches and bring
to a low boil.
3) Once it comes to a boil, reduce the heat to low and simmer
gently for 3-4 hours. Add more water if too much has
evaporated.
4) Cool and strain through a fine-mesh strainer. Season with salt to
desire taste.
5) Store in the refrigerator up to one week or 4 months in the
freezer.
Mineral broth is nutrient dense vegetable broth which can be used
as a substitute for a tea or used as a replacement soup broth.
 

Gabriel

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May 7, 2013
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Thanks guys, this is really helpful. I'll try kale on low temperature for 3 hours.
 
R

ratcheer

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Add a little baking soda to the pot - it's destroys the oxalates which can cause problems for some people. Peat has recommended this in one of his KMUD interviews.
 

loess

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Sep 22, 2013
Messages
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I just made kale broth tonight, for the first time. I used one "bunch" of kale, was $2.50 at Whole Foods. Three cups of water and simmered on low with the lid on for about an hour. Would have gone longer but I was hungry anyway. I also happened to be steaming a few oysters for dinner at the same time in another pot, so when those were done I just dumped the water from that into the broth pot. After an hour, I took the kale out, put it in a nut milk bag, and then squeezed out the last bits of liquid, just like I do with fresh squeezed oranges. Then poured everything (filtered again through the nut milk bag) into a glass and mixed with a bit of salt. It tastes really good.

I have been feeling pretty crappy the last few days and dealing with insomnia. Between the kale broth, the liver and oysters that I ate tonight I feel SO much better, no doubt in part due to being a bit more topped up on magnesium and other minerals than I have been lately. I will definitely be incorporating this into my routine.

Thanks for the tip on the baking soda; I was wondering this because when I was at the store I considered buying spinach but wasn't sure about how to neutralize the oxalates.
 

AmandaWald

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Oct 10, 2013
Messages
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That's why you add baking soda to cabbagey things! NOW I know! I have seen this tip before, but didn't know that this was one of the effects.

Good to know that the old ways were wise.
 
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