Clean Eating: cancer fighting miracle broth

It was Dr. Rebecca Katz, Who perfected this magic mineral broth for her cookbook, “The Cancer Fighting Kitchen: nourishing, big flavor recipes for cancer treatment and recovery.” I adopted her recipe to create my own magic miracle broth.

But this broth is preventative medicine for anyone. Especially if you want to detox and create an alkaline environment within your body. The Canadian and American cancer society’s don’t say specifically that an alkaline environment in your body prevents cancer. But they do stress the importance of eating fruits and vegetables, nuts and seeds.


The miracle broth is something you can drink that tastes great and makes you feel lighter and healthier after.

You need a pretty big pot which I didn’t have when I was making this so what I did was half the recipe and divided into two pots.

I will list the ingredients below. Combo is a seaweed. I bought mine at the health food store:


Per serving this broth has 45 cal, zero fat, 11 g of carbohydrates, 1 g of protein, 25 g of fiber and 140 mg of sodium.

It’s fun to shop for the ingredients. Always look for the freshest produce and if you can afford it choose organic.




Rinse all the vegetables well, including the kombu. Your chopping doesn’t have to be perfect because you aren’t going to eat the vegetables just drink the broth. This recipe calls for the skin and the tops of the vegetables too. All of that skin and those ends contain powerful vitamins and minerals that are good for your body.

Chop up the vegetables coarsely and put them into your large stock pot, or in my case divide these ingredients between two pots.




This recipe makes 6 quarts of broth in total. It also calls for 8 quarts of cold filtered water that you pour on top of the vegetables.



After you bring to a boil remove the lid, decrease the heat to low and simmer uncovered for at least two hours. If the water evaporates too much add more water. When the time is up strain the broth through a large course mesh sieve. then add salt to taste. Let cool to room temperature before refrigerating are freezing your miracle broth.

6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leak, white and green parts, cut into thirds
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled Garnet yam, quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat leaf parsley
8 to 10 shiitake mushrooms, halved
One 8 inch strip of kombu
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
4 sprigs fresh thyme
8 quarts cold, filtered water
1 teaspoon sea salt

This rejuvenating broth is full of potassium, magnesium and sodium. It’s also great to use as the vegetable broth for other recipes.

What’s your favorite broth? Do you think broths have healing properties? Have you made this before or something similar? Leave me a comment!



6 thoughts on “Clean Eating: cancer fighting miracle broth”

    1. I’ve thought the same thing! It seems like such a waste. Honestly, the best is to eat the vegetables raw or near raw. But if you are going to make a broth and boil them for hours… The nutrients & the minerals are going to escape into the water anyways. There’s no point in my opinion… It sucks but… I would throw them away.


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