Vegetable Broth Recipe #1: Kale, Beet greens, Chard, Spinach Cleanse
This alkalizing restorative broth is one you can consume throughout the juice fast, and a comforting way to start the day.
It’s easy to throw together, packed with minerals like calcium, potassium, magnesium, and sodium, and has a nice neutral flavor.
We highly recommend making this broth before the first day of the fast to help stave off hunger and keep warm, particularly during the colder months when that feeling of chill and damp can set in.
Since we rely heavily on this broth while fasting, and make a batch every couple of days, we’ve kept this recipe simple.
If you’re up for a bit more complexity, cayenne pepper, a squeeze of lemon juice, and some fresh herbs ramp up the flavors.
- 2 cups mixed greens: kale, beet greens, chard, spinach (any combination)
- 1 cup roughly chopped red beets (1⁄2 medium)
- 1 cup roughly chopped carrots (3 medium)
- 1 cup roughly chopped celery (3 ribs and
- 1 cup chopped cabbage
- 1⁄2 bunch flat-leaf parsley (leaves and stalks)
- 2 teaspoons Celtic sea salt 1-inch piece ginger, sliced
- 2 tablespoons chopped fresh thyme or oregano (or 2 teaspoons dried)
- 6 cups filtered water
- Fresh lemon juice, to taste (optional)
- Pinch of cayenne pepper, plus more to taste (optional)
Throw all of the ingredients into a large stock pot, and bring to a boil. Reduce the heat to medium, and simmer partially covered for about an hour. Remove the pot from the heat, and allow the broth to cool for about 30 minutes. Strain the mixture through a colander into a large bowl or pot. Tweak salt to taste.
Transfer the broth to a sealed container in the fridge. Gently warm small amounts of broth in a small saucepan on low heat as needed, and add lemon juice and cayenne pepper to taste.