3 Broth Truths:
1)Broths are at once cleansing and nourishing.
2) Nutrients in this broth are solubilized, easily absorbed from the intestines and ready to be lapped up by your cells.
3) Regular broth consumption is life-changing.
Benefits of broth (based on feedback from my practice and my own experience):
- Improved hydration and electrolyte balance
- Decreased hunger and cravings
- Increased energy
- Enhanced immunity
- Enhanced elimination and detox
Drink 1-2 cups daily throughout your cleanse—best between meals.
UP YOUR BROTH’S DETOX ANTE WITH THESE POTENT ADDITIONS
- Beets (makes a red broth that I find delectable, particularly when finished with a dash of Apple Cider Vinegar and fresh dill): beets contain a substance called betaine, which supports healthy hydrochloric acid levels, detoxification pathways (methylation), and liver health.
- Burdock root: long used for backed-up states of the lymph, blood, and skin, this wonderful weed also contains inulin, a “prebiotic” which feeds healthy strains of bacteria in your gut.
- Turmeric: enhances digestion, improves bile flow, and helps support and protect the liver. If you use dry turmeric, you may get a bitter flavor to your broth—the fresh rhizome is sweeter and pairs well with ginger and a little lemon peel.
- Seaweed: Seaweed in your broth drives up mineral content and helps your body detoxify. If you love it, feel free to flood your broth with kelp, kombu, bladderwrack or whatever else you can get your hands on.
Don’t worry too much if you don’t have every single ingredient in the following recipe, or you don’t like seaweed…don’t sweat it. Feel free to leave out and add ingredients at will. There is no perfect way to make broth, and there are many perfect broths!
1 small bunch spinach
1 small bunch flat parsley
1 small bunch cilantro (optional)
1 small bunch swiss chard or kale
4 stalks celery with tops
Here in Sonoma County, the nettles are coming out! Toss in 1 handful nettles, if you have them growing near you! Harvest wearing thick gloves.
½ inch knob of ginger, peeled & roughly chopped
1-2 pieces of Kombu or other seaweed
½ onion, large shallot or 1-2 leeks
½ celery root (aka, celeriac)
1 medium-sized carrot
1 clove garlic
½ of 1 clove
1 bay leaf
Himalayan pink salt or high quality sea salt
Freshly ground pepper
Wash & roughly chop all ingredients. Don’t worry about peeling them. Combine in the largest pot you have (a stockpot is a great investment, if you don’t already have one!). Cover with filtered water & bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours.
Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars.
Refrigerate 1-2 quarts & freeze the rest. Broth can be drunk freely, at any temperature, & used as a base for your Protein-rich Emerald Soup.