Potassium Broth is wonderful and great tasting addition to our cleansing program. It will flush your system of toxins, unwanted salts and acids, while giving you concentrated amount of vitamins and minerals. Make a large pot once or twice a week. Drink as much as you can.
*Note: USE ORGANIC PRODUCE ONLY. It is very important to use organic vegetables. You do not want to consume any toxic insecticides, pesticides or inorganic fertilizers while you are on a cleansing and detoxification program.
Fill a large pot with:
2 large or 4 small potato peelings (only the outer skin of the potatoes)
2 large or 4 small carrot peelings (only the outer skins)
One whole beet chopped (do not peel)
One large chopped, peeled onion (throw away the peeling)
2 stalks of celery
1 cup each of dark greens - kale, collard greens, spinach and parsley
1 whole head of garlic cloves peeled and chopped (or add in as much as you like)
Hot pepper to taste and some sea salt (only the very healthy kind)
Enough distilled water to cover the vegetables or about 3/4 full
Simmer on a very low temperature for 2 hours, strain and drink only the broth. You can put the unused vegetables in your compost or use them in another meal if you like.
Once the broth is cooked you can also add organic, extra virgin, cold pressed, unfiltered olive oil, as well as organic, raw unfiltered apple cider vinegar and more garlic and cayenne pepper if you like.
This recipe makes enough for 2-3 days. Refrigerate the left over broth.
ENJOY AND GET HEALTHY!
*Note: USE ORGANIC PRODUCE ONLY. It is very important to use organic vegetables. You do not want to consume any toxic insecticides, pesticides or inorganic fertilizers while you are on a cleansing and detoxification program.
Fill a large pot with:
2 large or 4 small potato peelings (only the outer skin of the potatoes)
2 large or 4 small carrot peelings (only the outer skins)
One whole beet chopped (do not peel)
One large chopped, peeled onion (throw away the peeling)
2 stalks of celery
1 cup each of dark greens - kale, collard greens, spinach and parsley
1 whole head of garlic cloves peeled and chopped (or add in as much as you like)
Hot pepper to taste and some sea salt (only the very healthy kind)
Enough distilled water to cover the vegetables or about 3/4 full
Simmer on a very low temperature for 2 hours, strain and drink only the broth. You can put the unused vegetables in your compost or use them in another meal if you like.
Once the broth is cooked you can also add organic, extra virgin, cold pressed, unfiltered olive oil, as well as organic, raw unfiltered apple cider vinegar and more garlic and cayenne pepper if you like.
This recipe makes enough for 2-3 days. Refrigerate the left over broth.
ENJOY AND GET HEALTHY!
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