** Potassium Broth

 

Ingredients: 

• 6 medium Russet Potatoes
• 4 celery stalks
• 1/2 bunch parsley
• 2 medium carrots
• 2 beets, chopped
• 1 bunch dark leafy greens (kale, collards, chard)
• 1/4 stick of kombu(dashima Kelp)
• 8-10 c water
• ginger root, 3 1-inch slices

Makes 8 cups of broth. (2 days worth)

 

 

Preparation:

 
Measure water into pot, then cover. Bring water to a boil

While water heats up, wash produce gently. (Hard scrubbing removes minerals found in the vegetables' skins).

 

Peel potatoes to a depth of 1/8 inch( 3mm). Set potato bodies aside for other use.

 

Cut other vegetables in half, so they will fit into the pot.

 

When water boils, put all ingredients (except potato bodies & ginger) into the water. Be sure the water covers the vegetables with an inch or two to spare on top.

 

Bring broth to a boil, with the lid on, then turn down to simmer. Cook covered for 1.5 hours.

 

Add the ginger slices; then continue simmersing with the lid on for 30 minutes.

 

Remove large vegetable matter, then allow small vegetable matter to settle for 5 minutes with the lid on.

 

Ladle into canning jars and fill to neck of jar. This will allow you to expose smaller portions of the broth to airborne bacteria for less time, preventing premature spoiling. To get the last of the broth, pour it through a mesh strainer. 

Puree the vegetables from the broth to have as a side dish using mild spicing as you please.

 

Use only organic vegetables if possible. We do not want to consume any toxic, immune suppressive insecticides, pesticides, and inorganic chemical fertilizers while we are cleansing. Drink three or more cups a day.

 

Health Benefits:

This tri-doshic broth is an excellent electrolyte source and blood builder that is very useful for fasting and the rejuvenation period after cleansing.

 

감자나 당근은 껍질을  쓴다.  속 알맹이는 여기서는 필요없다.

양파는 겉 얇은 껍질체 잘라 쓴다.

 

 

 

Purée and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid.^[1]Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce.