The following two broth recipes listed below are 2 of my favorite, especially in the winter when it is cold, and colds and the Flu are going around; very nourishing and healing. Dr. Bieler’s broth can be used as a detox as well. I love Bieler’s broth topped with firm, fresh, chopped avocado and Tessemae’s Mild Wing Sauce! Yum!

Magic Mineral Broth is a soup I recommend to my cancer patients when they are going through treatment; the treatment usually leaves them fatigued, weak and electrolyte depleted. This both may be good for your husband too, towards the end of radiation. This recipe was created by (the famous) Rececca Katz, and there are many other versions of this “magic broth; it provides a tremendous nutritional boost. It is a rejuvenating liquid, chock-full of magnesium, potassium, and sodium, which allows the body to refresh and restore itself.

INGREDIENTS:

  • 6 unpeeled carrots, cut into thirds
  • 2 unpeeled yellow onions, cut into chunks
  • 1 leek, white and green parts, cut into thirds
  • 1 bunch celery, including the heart, cut into thirds
  • 4 unpeeled red potatoes, quartered
  • 2 unpeeled Japanese or regular sweet potatoes, quartered
  • 1 unpeeled garnet yam, quartered
  • 5 unpeeled cloves garlic, halved
  • 1/2 bunch fresh flat-leaf parsley
  • 1 8-inch strip of kombu
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 quarts cold, filtered water
  • 1 teaspoon sea salt

DIRECTIONS:

  1. Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
  2. Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
  3. Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
  4. Let cool to room temperature before refrigerating or freezing.

Prep Time: 10 minutes · Cook Time: 2 to 4 hours · MAKES 6 QUARTS

Storage: Store in an airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months.
Per Serving: Calories: 45; Total Fat: 0 g (0 g saturated, 0 g monounsaturated); Carbohydrates: 11 g; Protein: 1 g; Fiber: 2 g; Sodium: 140 mg

DR. BIELER’S HEALING BROTH

This broth recipe is very easy to make. The recipe was taken from the book, “Food is Your Best Medicine” by Dr. Henry Bieler, M.D. His famous health broth is a recipe for energy, weight loss, and cleansing, and wonderful for a fall or winter Detox!

INGREDIENTS:

  • 3 stalks of celery
  • 3 whole zucchini
  • 2 cups of string beans
  • 1 cup of parsley
  • 2 cloves/garlic (optional)

Put 1 cup of water into a stock pot. Put the string beans in first and steam for about 5 minutes. Then put celery and zucchini into the pot and steam for another 5 – 7 minutes or until tender, but still crisp. Do not overcook. When done put the water that the vegetables have cooked in into the blender. Follow with the vegetables. Blend until liquefied. Add a teaspoon of raw unsalted butter and a large handful of parsley. Blend again until parsley is liquefied.

Bon Appetit!

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