Inspiration from Meghan

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A Sea Salty Solution (Vegetable Stock Recipe)


All week we’ve been chatting about the danger-bayness of poisonous additives in our food, specifically, MSG. Why is that we love MSG so much? Putting aside the fact that it is an addictive chemical that leads us to binge on junk food, crave more of it, turn our bods into fat stroing machines and degenerate our brain, pancreas and the rest of our nervous system, it does tend to make our food tase better, according to some peeps.

So yeah, maybe McDonald’s tastes good. Maybe that Campbell’s cup of soup with a handful of Wheat Thins is an easy dinner, after all- everyone else is eating it right? How bad could it be?

The decision ultimately is our own. We can read the labels or we can chose not to. Perhaps we need to think up a better reason to knowingly poison ourselves than “It tastes good” or “It’s easy”. We definitely need a better reason for feeding it to the wee little ones with the developing brains.

We are forgetting about one very easy, and very healthy alternative: salt.

Now, I am not talking about that garbage white. Oh- no, no, no, no, no. I am taking about mineral rich and oh so delicious sea salt. That’s right- salt from the sea that is unprocessed, unbleached and that still has all the oceanic mineral rich virtues in tact.

There is no reason why we can’t simmer up some vegetables, garlic, onion, boil that down, add some sea salt and say hello to our very own home made vegetable stock. You can even use my recipe for chicken soup and choose to leave out the chicken if you want to role the veggie way. It really is that simple.

And lest we forget not only is sea salt delicious, in moderate amounts it is also health building, and you know how I heart the health builders!

How Sea Salt Builds our Health, Let Me Count A Few Ways (a.k.a the Health Benefits of Sea Salt):

  • Sinus and Bronchial Congestion: A little nasal rinse or netti session with sea salt clears the clogs right up.
  • Regulate Blood Pressure:  That’s right lovers! Table salt and sea salt are very different!  Sea salt has been shown to normalize blood pressure as it goes through the body scrubs at harmful sodium deposits and eliminates them from the bod.
  • Better Sleep:  Sea salt is taken with warm water before bedtime, it promotes a deeper and longer sleep that is both restful and refreshing.  That’s the minerals baby!
  • Water Retention:  Sea salt does what regular salt doesn’t- actually helps our body balance electrolytes and thus helps release retained water.
  • Building the immune system and aids healing: Sea salt provides the rich minerals directly to our cells to enhance resistance to infections and bacterial diseases.  It also helps promote quicker healing and is a great soak for cuts/scrapes and circumcised fingers
  • Alakaline Our Internal pH:  The rich minerals eliminates unwanted sodium from the body, taking the acidity with it.
  • Muscle Cramps:  Yay for high doses of minerals to prevent achey breaky cramping.

Homemade Vegetable Stock

6  large carrots peeled and cut in 1/2 inch pieces
2  parsnips peeled and cut
1  onion cut in 4
1 bunch fresh dill
1 bunch fresh parsley
2 zucchinis sliced
1  whole garlic bulb-  cloves peeled
8 celery stalks, sliced in 1 inch pieces
2-3 leeks
2 inches, sliced ginger root (anti-inflammatory properties and warming)
8 cups of water or until pot is full
Sea salt to taste 

Note: Amount of vegetables depends on how much you can fit in the pot. You can use as much as will fit.

  • Put all ingredients into a pot and cover with water. Put on the lid and turn on the stove
  • Bring to a boil, lower heat to a simmer for at least 2 hours or up to 8. The longer you simmer the soup- the more concentrated the broth.
  • Let it cool down and pour through strainer.
  • Remove from strainer any vegetables you wish to add back in to your soup
  • Freeze in individual ice cube trays or small jars
  • MSG poison free vegetable broth at the ready!

Question Of The Day: What are some staple items you prefer to make from scratch rather than purchase?

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13 responses to “A Sea Salty Solution (Vegetable Stock Recipe)”

  1. Samantha Angela @ Bikini Birthday says:

    I’ve recently learned that iodine in ordinary table salt causes me to break out. At home it’s sea salt or no salt for me!

  2. Jen says:

    Since you’ve been talking about the perils of convenience foods this week I thought I would share my healthy and convenient homemade veggie broth method. Save up all your veggie scraps for 2 or 3 days (in our house this accumulates a sizeable amount – but you may need to add a few extra veggies). Keep them in an air tight container in the fridge. On day 3 dump everything into your crockpot along with some bayleaf, peppercorns, astragalus root, garlic, fresh ginger, and some fresh herbs. Fill the crockpot to the top with water and cook on high for 7 to 8 hours. Presto, no waste and you have veggie stock waiting for you when you get home.

  3. Valerie @ City|Life|Eats says:

    Broth and tomato sauce are two items I have not purchased in years as I make them myself. Another thing: beans. I refuse to buy canned beans now. I buy dried and cook a pound at a time, and freeze containers (I measure out 1 3/4 cup of beans so equivalent to a can – easier when following recipes). Those three are things I do not compromise on. If I don’t have time to make them, I just go without (I do admit though that when I make tomato sauce, I often use crushed tomatoes as I don’t always have the time to go with fresh, but I buy the kind of crushed tomatoes where it is 100% tomato and nothing else).

    There are other things I try to make myself but sometimes buy a premade version: salsas, crackers, flatbreads. For all three, I have an organic substitute from the store, i.e. for salsa I like Green Mountain Gringo, which only lists things like salt and spices – no funny business. And for crackers I like Mary’s Gone Crackers while for a flatbread substitute I like Ezekiels brown rice tortillas. That said – with salsa I find that over the last two years I have bought salsa only a handful of times, while I have made it many more times. Same with crackers. The only thing I still rely on a lot of those three is the brown rice tortillas.

  4. Sarah says:

    For the last few days, I’ve had a sore throat and gargling with real salt water is just the solution!

  5. Emily says:

    I don’t always succeed, but my goal is to always make our own yogurt and bread.

  6. Donna says:

    Sea Vegetables like Kombu and Dulse and Nori and Wakame and Sea Palm are awesome for a “Sea Salty” solution to adding flavor to soups, beans, etc. I also love ConcenTrace Minerals from the ancient sea beds in Utah. When I had my cafe, I would soak pinto beans for sprouting in these minerals. I shared this with someone at the company, and I was told that China is buying the trace minerals by the truckload to use in place of MSG. Adding a squirt of these minerals adds so much flavor, and the food is actually good for you, and won’t give you a headache like MSG.

  7. Rachel from Okinawa says:

    I am all aboard the sea salt train!
    I have a comment about MSG though. I live in Okinawa and the MSG is like table salt for them, for a lot of Asians really. The Okinawans are one of the longest lived people on earth. I have seen maybe a handful of fat people on the island. Obesity is pretty much non existent for those who eat a traditional Okinawan diet. The younger generation that eats more processed and fast food is the one that is getting fatter and having more health problem. I suppose my point is that MSG doesn’t seem to cause any trouble for people in this part of the world, but perhaps its because of a combination of factors, awesome diet being one of them.

  8. Hannah says:

    Huge sea salt fan over here! I like to buy the big crystals and then grind them down with a blend of fresh herbs, spices, or seaweeds. More flavor and less sodium! :)

  9. kate says:

    Himalayan sea salts are my favourite! You can also find beautiful blue and red sea salts from different parts of the world. I only recently began using any salt at all, when my naturopath urged me to start eating more sea salt- yess!- to help with low blood pressure. I love to use it in baking- dark chocolate and sea salt are divine.

  10. Love In The Kitchen (@meghantelpner) (@meghantelpner) (@meghantelpner) says:

    Sea salt builds our health, table salt does not. Check the details!

  11. Nancy says:

    Hi Meghan,
    The deep sleep benefit from taking sea salt and water sounds incredible! What is the ratio of sea salt to water? I would like to give this a try.

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