Healing Broth
Ingredients
- 10 cups of filtered water (or enough water to submerse the veggies)
- 4 one-inch slices of fresh ginger (use more if you like the zing of ginger)
- 4 cloves of whole garlic (not chopped or crushed)
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks
- 1-2 cups of sweet potatoes
- 2 cups of chopped beet greens (or use kale, collard greens, chard, dandelion, cilantro or other greens. I prefer beet greens, it gives the broth a nice red color)
- ½ cup of cabbage
- ½ cup fresh shitake mushrooms
- 1 cup of daikon or white radish root and tops (ideal, but optional)
- 1 teaspoon of Dulse powder (or use a few sheets of nori)
- Himalayan salt, to taste
- Add all the ingredients to a large stock pot and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
- Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 2–4 cups a
day. If possible, avoid using the microwave. Heat on the stove or diluted with
hot water heated in a teapot or heated water filter spout.
Makes 8 cups
Blossom Tips:
Save, wash and re-use
glass juice bottles or Kombucha bottles for your broth.
I prefer to make the
broth very concentrated so it doesn’t take up too much space in my fridge (I
always make a double batch). Plus I don’t like to heat it up in the microwave
and I don’t care for it cold. I prefer to pour the concentrated broth into a
mug and fill half way. Then I add hot water to dilute it and warm it up.