Potassium broth

Potassium broth

When people are sick, I tell them that they should make chicken soup with the old song by Simon and Garfunkel: "Are you going to Scarborough fair?" The chorus for this song contains all antiviral and antibacterial herbs that our grandmothers used for various colds and flu petersley, sage, rosemary and thyme. But although they have some great herbs on board, they still have to alkalize their body by eating a lot of raw fruit and vegetables and a good dose of cooked vegetables. Potassium broth comes into play here.

potassium broth - an alkalizing drink

o to 1 1/2 liter of water:

o 2 large potatoes, chopped or cut into slices to approx. 1/2 inches

o 1 cup of carrots, crushed or sliced ​​

o 1 cup of celery, chopped or crushed, leaves and everything

o Some beet clusters, beet coeries, parsley, onions or whatever they have from the garden (or whatever in the season in the shop)

o add some fresh herbs such as sage, rosemary, thyme and garlic

o I also add a hint of red pepper seeds

o Sometimes I add a teaspoon of miso or cattle bars after I have sifted the liquid for additional taste.

Instructions: Cover the device and cook it slowly for about half an hour. Use only utensils made of stainless steel, glass or rock goods. Strain the broth and let cool. Serve warm or cold. If not used immediately, keep in the refrigerator and warm up before serving. Give the cooked vegetables to your chickens or put it on your compost heap.

gives about 3 portions.

This is a standard drink for all health baths and healing clinics in Sweden. Fasting patients always start the day with a large cup of potassium broth - a cleaning, alkalizing and mineral -rich drink.