If you were going to add one thing into your diet, my pick would be broth! There are many kinds of broth and recipe variations. Broths provide nutrition that is easy for your body to digest.
The first two broths I’ll share with you are ideal for cleansing and detoxifying, especially during acute illness, giving the digestive system a rest. The third recipe, bone broth, is ideal for supporting the bones, connective tissues, hair and nails.
Each of these recipes will increase the mineral content of your soups or stews, as well as add delicious flavor. Prepare broth ahead of time so that you always have this nutrition booster to add to your meals!
- 2 medium zucchini
- 2 stalks celery
- 1 clove of garlic
- 1 cup green beans
- chopped parsley
Chop 2 medium zucchini, 1 cup of green beans, and 2 stalks of celery into a steamer and steam until soft (about 10 minutes). Place steamed veggies, 3 cups of steaming water, and a handful of chopped parsley in a blender and blend until smooth (about 1-2 minutes). If you like garlic, a clove or two may be added as you blend to help stimulate the immune system.
YIELD: 2-3 bowls
- 2 potatoes
- 1 cup chopped carrots
- 1 cup chopped celery (leaves and all)
- 1 cup of other available vegetable of choice
Use a stainless steel or enameled earthenware bowl. Fill it with 1-1/2 quarts of water. Do not peel vegetables, just brush them well. Cayenne, pepper, basil, oregano, and other seasonings may be used as desired. Cover and cook slowly for at least ½ hour. Let stand another ½ hour; cool until warm, strain and drink only the broth.
YIELD: 5-6 bowls
- 4 quarts of filtered water
- 1.5- 2 lbs of beef knuckle bones (or any other kinds of meaty bones or marrow bones – chicken necks work well)
- Cloves from 1 whole head of fresh garlic, peeled & smashed
- 2 Tbsp apple cider vinegar (organic, unfiltered)
- 1 tsp unrefined sea salt
If you choose, you may brown or roast the bones/meaty bones first (in a separate pan/pot if using a slow cooker) with bacon fat or coconut oil before putting them into the water. Place all ingredients in a 6 quart crockpot and set the heat to HIGH. Bring the stock to a boil, then reduce the heat setting to LOW. Allow the stock to cook for a minimim of 8 hours and up to 24 hours. The longer it cooks the better! Turn off the crockpot and allow the stock to cool. Strain the stock through a fine mesh metal strainer and throw away what you skim off. Place the cooled stock into glass jars for storage in the fridge (for up to a few days) or freezer for later use.
YIELD: 6-8 bowls