Alkaline Broth Recipe

Below is a compilation of alkaline broth recipes that are inexpensive, easy to prepare, appetizing and good for the body and soul.  These soups follow the principle of alkaline recipes and uses fresh, raw and organic vegetables, alkaline forming herbs and spices.

Vegetable Broth

Ingredients

2 cups	Spinach
2 cups	Broccoli heads
2 qrts	Alkaline water if available or distilled water
3 cups	Celery stalks
2 cups	Organic red potatoes (peeled and sliced)
1 pc	Zucchini

Cooking Preparation

Chop all the vegetables into very small pieces; place them in a casserole together with the alkaline or distilled water.  Bring to a boil then lower the heat to simmer for another half an hour.  Strain the liquid.  The broth when refrigerated can last up to three days and a few months if kept in the freezer.

Vegetable Cleansing Broth

Ingredients

4 pcs	Carrots (cut in small squares)
4 pcs	Celery stalks
4 pcs	Radish (red)
1 pc	Beet (cut and quartered)
1 pc	Leek (tops cut off)
4 pcs	Okra (cut in half)
2 inch	Burdock roots
3 pcs	Red potatoes (cut)
½ head	Green cabbage
3 pcs	1-inch chunk of peeled ginger root
2 pcs	Green onions
2 tbsp	Extra Virgin Olive Oil
3 cloves	Fresh garlic
2 pcs	Cucumbers (cut)
	Braggs Apple Cider Vinegar
	Handful of green beans
	Handful of fresh parsley
	Sea salt to taste
	Cayenne pepper to taste
	Shavings of turmeric root or dash of turmeric powder

Cooking Preparation

Wash all vegetables well before cutting; put all ingredients in a slow-cooker.  Set the heat on low and let the broth cook for twenty-four hours.  The next day, strain all the vegetables and keep the vegetable cleansing broth in a pitcher or storage container.  Use the cleansing broth as a tonic drink hot or cold.  You can add lean chicken breast to provide protein content to this powerful soup that will help cleanse your body by getting rid of free radicals in the blood.