LOCATIONS
Detox Broth
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Prep Time:
10 minutes
Yield:
Serves 12
Recipe Source:
The Detox Strategy by Brenda Watson and Leonard Smith ($26.00, Free Press, 2008)
Ingredients
- 12 cups filtered water
- 8 cups chopped and mixed organic vegetables, such as
- burdock root
- red beet
- sweet potatoes
- carrots
- onions
- celery
- sea vegetables
- daikon
- turnip
- parsnips
- shiitake mushrooms
- garlic (whole bulb)
- Fresh herbs and spices, such as
- cilantro
- ginger
- cayenne pepper
- lemon grass
- parsley
- oregano
- fennel
Directions
- Add water, veggies, and herbs to large stockpot. Bring to boil.
- Reduce heat and simmer for a few hours.
- Strain through a sieve or fine-mesh filter bag, often referred to as a nut milk bag.
- Drink warm 2 to 3 cups a day with meals or in between.
Notes
- Store in refrigerator in glass container with tight-fitting lid for up to 5 days.
Nutrition Info
Made with sweet potato, onion, carrot, shiitake mushroom, ginger, cilantro, and parsley: 23 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 51 mg Sodium, ★★ Vitamin A, ★ Vitamin K