Add all your vegetables, Sea Moss Gel, (or Irish Moss Gel) and sea salt to your slow cooker (be sure to rinse your dandelion greens, ginger, and fresh bay leaves). Cover with spring water and and cook low for 8 hours. (You can even cook for up to 24 hours!)
Once done cooking, place a strainer over a large glass bowl and pour broth into the bowl through the strainer.
Store your homemade vegan broth in clean mason glass jars and store in the refriderator for 5 to 7 days. It can be frozen in ice cube strays for up to 3 months.
You can drink this vegan bone broth as is (½ cup a day) or add it to homemade soups, quinoa, or whatever recipe calls for broth! Because this gel has sea moss, as it cools it will become thick (that's where the collagen properties come into play!) But don't worry it won't gel up!
VEGETABLES: The vegetables used in this recipe are optional and not meant to be exact. That is the thing with homemade broths! You can use whatever vegetables you have on hand. I typically just keep a bag of frozen vegetable and use it to make vegetable broth
CILANTRO: When I originally recorded this recipe, cilantro was on the current Dr. Sebi list. I recently found out that it's "culantro" that Dr. Sebi recommends instead of cilantro. If you follow a strict Dr. Sebi diet, simply use culantro or omit that ingredient altogether.