Potassium Broth

5 Gallon Stainless Steel Pot with Lid. Put your pot on the stove,
pour in one gallon of distilled water and turn burner on medium.
Start preparing and tossing in the vegetables as you finish preparing
them. When you notice steam rising from your broth, turn the burner to
as low as it will go. As you add more vegetables, you can add additional
gallons of distilled water to cover contents. Again you can turn your
burner higher and again turn it down when you see the steam rising.
Repeat this process until you have all your vegetables in the pot.
This process speeds up the process by heating the water as you go along.
We let ours simmer without a lid for an hour or two of the 6 or 7 hours
and get less broth that is thicker and stronger in taste. Important:
Do not simmer for 6 to 7 hours with the lid off or you will end up with
little or no broth. Do not use an aluminum pot ever!
10 lbs. of Organic Potatoes (25% Potato Peels)
Find ones with no green on them. You will only use the peels in the broth.
Scrub potatoes with a vegetable brush. Cut out any bad parts. Remember
to cut off 3/8 inch thick peels. I use a knife as a peeler dues very thin
peels. Use peeled potatoes in juicer or for soups/mashed potatoes/potato
salad for a family member not on the cleanse, or freeze for later use.
5 lbs. of Organic Carrots (25% Carrot peels and Whole Chopped Beets)
Again only the peels go into the broth. Scrub carrots with a vegetable
brush and cut both ends off if damaged or moldy. When the carrots are
only ½ inch in diameter, I don't peel this part. I simply cut the carrot
into chunks, toss them in the pot and peel the remainder of the carrot.
The peeled carrots that are left after peels are put into the broth should
be juiced as soon as possible and may be stored in plastic bags in the
fridge until juiced.
2 Bunches of Organic Beets -6 – 8 good sized with fresh greens attached
if possible. Pick the beets with the freshest looking green leaves. If the beets
have tops, cut them off close to the top of the beet and save. Scrub
beets very well with a vegetable brush and cut them into 1 inch pieces.
Put in pot.
8 – 10 Large Organic Onions (25% chopped onions including 50 cloves of
Organic Garlic) White onions are preferred as they are stronger than the
yellow onions; however, yellow are OK and should be used when the white
are not available. Remove any skins that are moldy. Cut into 1 inch
pieces and toss into your broth.
50 Cloves of Organic Garlic = approximately 5 bulbs if each bulb has
about 10 cloves (5 bulbs for broth – 2 bulbs per person additional for
Liver morning drink) There is no need to peel all of the cloves. Look
for any mold and if there isn't any, each clove can be hit with a hammer
(skin and all) and tossed into the broth. This saves a lot of time!
1 Bunch of Organic Celery (25% Celery and Dark Greens) separate stalks,
wash well, cut in 1 inch chunks and toss into pot.
Beet Greens if you have them or if no beet greens substitute 2 bunches
of Spinach or Chard. Often beet greens are quite muddy so wash each leaf
well, tear it in half
1 bunch of Kale, Spinach, Chard or other preferred greens. Note: wash
all greens well with lots of cold water. Spinach can have lots of sand
and be gritty if not washed carefully.
Greens cook down to almost nothing and disappear in volume. I put greens
in last so that if the pot if very full, I can crunch them down a bit and
know that as soon as the steam reaches them, they will shrink drastically
and my lid will go down onto the pot.
4 – 6 gallons of Distilled Water – cover vegetables with water if you
haven't already done so. In a case where your pot is overflowing with
greens, keep your water level at least 2 inches below the top of the pot.
Your greens will go down and your pot will not boil over.
(additional distilled water needed for Liver-Gallbladder Flush, Kidney
Flush Drink, teas and drinking)
1-2 of the hottest peppers you can find or 1-5 milder peppers to
2 -Scotch bonnet is hot. 1 – Habenero is 300,000 heat units
Sometimes fresh organic peppers are not possible to find so use commercial
if organic is not available or use some of your Cayenne tincture = start
with a tspn., stir well and taste. Add more if desired.
Celtic Sea Salt – to taste. We use about 1 rounded Tablespoon and add
more at the table if needed. Pepper can be added when you sit down to
enjoy your broth if desired.
Containers to store the broth. Pint, quart or ½ gallon canning jars
with lids are perfect!
Be sure jars are clean and I recommend using new lids if you have them.
This broth is delicious and nutritious for the whole family cleanse or no
cleanse. Some like it hot. Some like it cold. Some like it both ways.
So discover your favorite. To get some prediction on how long it will take
to make your broth, consider the time it will take you to drive to the
store and shop and return home, the time involved in washing and preparing
the vegetables, your time separating the veggies from the broth once it is
cooked, putting the broth in storage containers, and cleaning up afterwards.
I start in the morning and allow 2 hours for shopping and 2 hours prep
time (less if I can get someone to help me out). By noon my gas range is
as low as the flame will go with a heat diffuser under the pot with the lid
on. I leave the broth simmering with the lid on for 5 hours and the lid off
for no more than 2 hours. If you take the lid off, you should see steam but
no large, rolling bubbles-maybe some real small bubbles. I use a heat
diffuser. If you aren't familiar with these, they are a circle of two
pieces of metal with a space and held together on the edges. When placed between the burner and the bottom of the pot, it creates a space putting
less heat directly on the bottom of the pot so the overall temperature of
your broth is lower. At around 7 p.m., I turn the burner off and remove
the lid to allow the broth to cool for an hour. Then I remove vegetables
with a slotted spoon or soup ladle and put them into a colander or large
strainer over a bowl to collect dripping broth. Once the liquid has
dripped, toss cooked vegetables into your compost, chicken coop or discard.
Pour warm broth into warm or room temperature glass jars (canning jars with rubber seal lids are ideal), wipe rim of jar and put the lid on firmly,
let cool for at least an hour or overnight if temperatures are cool and
store in the refrigerator. Remember when pouring hot broth into jars, the
jars should be suited for hot liquid and at least room temperature not cold
as hot liquid poured into a cold jar can cause the jar to crack and break
and your precious broth will be all over the floor.
Especially when making a large quantity to consume over several weeks,
it is best to pour hot broth into canning jars and use appropriate canning
lids with seals so that when you put them in the refrigerator, you actually
get a slight seal on the lid that pops when you open it. I've had the broth
stay good for 2 weeks in the refrigerator. If canned properly, it stands to
reason it could last even longer. My opinion is that the garlic, onion
and salt act as a preservative. If your broth doesn't disappear within 1
to 2 weeks, ours doesn't even last a week, always smell and taste before
consuming to be sure your broth is still good.
Relax and have fun making your broth!
A funny story. Just last week a friend called us from Albuquerque and
asked if he could come over to our home and make his potassium broth.
We said yes and he arrived 2 1/2 hours later with 1 potato, 3 beets with
tops, 50 cloves of garlic, 5 lbs. of carrots, a bunch of celery and 3
onions. Now you can see from the list of things above that this is a far
cry from the percentages of ingredients outlined for the Potassium broth
recipe. I peeled 5 Yukon gold potatoes and tossed these peels into his
broth and made mashed potatoes for my son. I also contributed sea salt.
We all had fun making the broth and it turned out great! Our 25 year old
friend loved his broth! So relax and have some FUN making yours. You
have the advantage of this new shopping list to help you out.