Homemade Vegetable Broth Recipe

Based on the teachings of the wonderful naturopath Bernard Jensen, DC (see current ongoing lecture on Bernard Jensen’s teachings Part 1 and Part 2), I wanted to emphasize the usefulness of his recommendation to drink a cup or two of homemade “broth" every day. He recommends that the broths only be made from organic vegetables and their stock (no salt). The broth can be taken only as the liquid from cooked vegetables below, it can be the liquid and the vegetables taken as a soup, or the vegetables and liquid can be liquified in the blender and taken as a puree. All of these forms are alkalinizing (see earlier lecture on the importance of maintaining an alkaline diet and body), packed with minerals (the building blocks and important cofactors in all of the body’s biochemical reactions), full of the best fiber possible (plant fiber) and low in calories. It is perfectly fine to go on a complete or partial cleansing diet on this food --- for a couple of meals a day or for a full week to ten days eating only this vegetable combination or the puree. This regime is an excellent basis for a variety of cleansing diets.

I want to emphasize here the importance of minerals, and plant based minerals (activated by the sun via photosynthesis in the plant), in health and healing. Minerals are the unsung heroes of the structure and function of the body’s organs and skeleton. Almost every biochemical reaction in metabolism and organ function requires a mineral to enable the reaction to occur.

MORE ON THIS TOMORROW.

Home made Vegetable Broth Recipe

1. Fill a large pot or crockpot with a selection of ORGANIC vegetables from the list below, cut into moderately small pieces.

2. Cover with pure, good quality water. Simmer until vegetables are extremely tender.

3. Strain and drink liquid, eat as a soup, puree liquid and cooked vegetables together and drink puree.

4. Do not add salt

Dr. Jensen recommends drinking 2 cups / day with meals or between meals or as the meal itself!

Suggested vegetables:

Celery Cauliflower

Carrots Broccoli

Greens of any kind

Peas

Leeks Beets

Onions String Beans

Potatoes Cabbage

Sweet potatoes or yams Chinese Cabbage

Parsnips Zucchini

Turnips Summer Squash

Beet greens Brussel Sprouts

Chives Kale

Collards Kohlrabi

Bok Choy Mustard

Rutabaga

Make certain you only use non-GMO certified organic vegetables. The quality is worth the additional price. Your body needs high quality fuel.

Enjoy!!