A Winsome View

a lifestyle blog by Meaghan Clare

Mineral Broth

FoodMeaghan White

As a teacher and entrepreneur, it’s really easy to feel rundown this time of year. One of the things I’ve been trying to do is to eat food that will help keep my immune system at its best. 

Today I wanted to share one of my favorite vegetable mineral broth with you. It comes from one of my favorite soup recipe books called, Clean Soups by Rebecca Katz. This broth is loaded with phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in the vegetables, herbs and spices that help keep us healthy this winter season. 

We use this as a base for other soups. Another thing we like to do is drink it in a  thermos as a midmorning boost. 


(Makes 6 quarts)

6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, 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
1 (8-inch) strip of kombu*
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt


Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.

Let cool to room temperature before refrigerating or freezing. 

Holiday Eggnog

FoodMeaghan White

Tell me, what’s your favorite food or drink for the holidays and how much do you let yourself indulge? For me it’s eggnog and today I’m sharing my favorite spiked recipe with you.

What you’ll need…

  • 2.5 cups whole milk

  • .5 cup bourbon

  • .5 cup rum

  • 2 tbsp cinnamon

Mix the whole milk, bourbon, eggnog and rum together in a blender. Add al little cinnamon or nutmeg before you serve it. Hope you like it as much as we do! Happy Holidays!

Simple Garland DIY

Meaghan White

This year I decided to make a simple garland for my fire place. I foraged for greenery around my backyard. Below you will find the steps for making a simple DIY. Enjoy!


Floral wire


A variety of greenery



1. Start by cutting a variety of greenery. I used sprigs of pine, nandina and laurel.

2. Start with the Laurel leaves first. Group them in threes and wrapped floral wire around them. Make sure to leave a little bit of wire to attach to the rope.

3. Next cut a piece of twine and fold it in half. Put your first laurel leaf at the center of the twine and evenly attach the other laurel leaves around the rest of the twine. Make sure to make them all go in the same direction.

4. Pair the nandina with the pine by wrapping them each with a little floral wire.

5. Attach each of the pine and nandina sections along the rope in between the laurel leaves.

6. This would be a good time to put the garland in the location that you want it to hang, so that you can start to fill in those areas that might have gaps.

7. You can mix in some antlers along the garland to add some different texture if your like. I simply placed them gently in between sections of garland that was sitting on my mantle. 

Thats it! Happy Holidays friends!