Herbal Bieler Broth
Makes 2 quarts (about 4 servings) Dr. Bieler’s Health Broth has long been a standard in the healing foods world. It’s known for being exceptionally high in potassium and alkalizing minerals. This adaptation includes potato peels to add even more potassium, as well as vitamin B6. (Don’t use the whole potato, to avoid a starchy broth.) Collect potato peels and store in the freezer, or peel several russet potatoes and save the peeled potatoes for other uses. A handful of healing herbs adds antioxidants, immune-supportive compounds, and detoxifying properties. Dried burdock and reishi mushrooms are available at Asian markets and most health food stores
Author: Dr. Bieler’s
Recipe type: Broth
Serves: 2 quarts
- 1 cup fresh or ½ cup dried burdock root
- ½ cup dried reishi mushrooms
- 1 large yellow onion, chopped
- 10 cups water
- 1 celery stalk, chopped
- 2 lbs. zucchini, chopped
- 1 lbs. green beans, stemmed
- 1 bunch parsley
- In large stockpot, combine burdock root, reishi mushrooms, onion, and water. Bring to high simmer, cover, and cook 1 hour. Strain broth, discarding solids, and return broth to pot.
- Bring to a boil, and add celery, zucchini, green beans, and parsley. Reduce heat, and simmer 7 minutes, until zucchini is soft. Purée in batches in food processor until very smooth, adding water as needed to reach desired consistency. Season to taste with sea salt and pepper. Serve immediately, or store in jars, refrigerated, for up to three days.
Serving size: 1 cup Calories: 170 Fat: 1.5g Saturated fat: 0g Carbohydrates: 33gm Sugar: 11g Sodium: 55mg Fiber: 9g Protein: 11g Cholesterol: 0mg