** Potassium Broth

Potassium Broth

alkalinising broth

 

Ingredients

4 organic, well scrubbed potatoes
3 organic carrots, peeled and chopped
4 organic celery stalks, chopped
1 bunch organic parsley
4 quarts filtered water
liquid whey

Instructions
Peel potatoes. Place the potato peelings, carrots and celery in a large pot with the filtered water.

Bring to a boil, reduce heat and simmer for 30 minutes.

Add parsley and simmer for 5 more minutes.

Cool and strain the finished potassium broth into glass containers in the refrigerator, reheating small amounts as needed. 

Add 1 TBL whey to each cup for a big boost to mineral assimilation.
Potassium broth freezes beautifully, so freeze what you will not use in about one week.

 

 

 

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Potassium Broth

 

Thick potato peelings
Sliced carrots
Sliced celery
Parsley
Onions /Garlic/Seaweed [optional]

 

Method

Use generous quantities in a large pan.

The precise amounts are not  important, just use a lot of thick potato peelings, and discard the centre of the potatoes, which is the acid part.

Celery makes a great  balance, and

some carrots add sweetness.

The onions and garlic are for flavour and for their antiseptic qualities.

Seaweed (arame, wakame or hijiki) is not a traditional ingredient, but if you have a handful, it will add a whole range of minerals.

 

Cover with several inches of spring water. Simmer very gently until the vegetables are soft.

If desired eat some of the veggies while fresh and warm in a bowlful of the broth. Discard the rest.

Strain liquid into flask to keep warm until needed.

Surplus can be stored in glass bottles in the fridge for a day or so.

This is an alkalinising broth, and is ideal for the colder days.

It will taste more or less sweet depending on the proportion of carrots to celery.

Do not reheat it, or it will lose its qualities. Instead pour some into a preheated mug and top up with warm water.
You can have several servings in a day, two or three times a week, throughout the winter. It’s delicious

 

 

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Potassium Broth

Also recommended throughout the day is to consume cups of potassium broth. Potassium broth takes advantage of the fact that the outside of a potato is one of the highest plant sources of potassium. Take the peelings (1/4" to 1/2" including the skin) of several potatoes. Do NOT use the inside. Add other well chopped vegetables to taste including carrots (with skin), celery, whole beets (including greens), fresh parsley, and lots of onion and garlic (up to 50 cloves).

Simmer for 40-60 minutes in a covered pot using clean filtered water. Strain out the vegetables, cool and drink the broth. Refrigerate leftover broth in glass containers in the refrigerator for use over the next couple of days.

As much as possible, do not add spices to the potassium broth. If you must, though, you can add a little "Bragg Liquid Aminos" or real Tamari sauce for flavor.

• 4 Large organic potatoes
• 4 large organic carrots (with skin)
• 2 sticks organic celery
• 3 whole organic beats sliced, plus greens
• 2 peeled and sliced organic onions
• 50 cloves of garlic (see morning drink)