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Detox Broth

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Three mason jars filled with homemade detox broth on a table in the sunlight.
Prep Time: 
10 minutes
Number of Servings: 
12
Recipe Source: 
The Detox Strategy by Brenda Watson and Leonard Smith ($26.00, Free Press, 2008)

Ingredients

  • 12 cups filtered water
  • 8 cups chopped and mixed organic vegetables, such as
    • burdock root
    • red beet
    • sweet potatoes
    • carrots
    • onions
    • celery
    • sea vegetables
    • daikon
    • turnip
    • parsnips
    • shiitake mushrooms
    • garlic (whole bulb)
  • Fresh herbs and spices, such as
    • cilantro
    • ginger
    • cayenne pepper
    • lemon grass
    • parsley
    • oregano
    • fennel

Directions

  1. Add water, veggies, and herbs to large stockpot. Bring to boil.
  2. Reduce heat and simmer for a few hours.
  3. Strain through a sieve or fine-mesh filter bag, often referred to as a nut milk bag.
  4. Drink warm 2 to 3 cups a day with meals or in between.

Notes

  • Store in refrigerator in glass container with tight-fitting lid for up to 5 days.
Nutrition Info: 
Made with sweet potato, onion, carrot, shiitake mushroom, ginger, cilantro, and parsley: 23 Calories, 1 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 51 mg Sodium, ★★ Vitamin A, ★ Vitamin K

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Contributor

Brenda Watson, CNC

Owner of Vital Planet

For more than 30 years, Brenda Watson, CNC has been helping people achieve vibrant health through improved digestion.

As an author of eight books, a New York Times bestseller, and the creator of five PBS shows on digestive health, Brenda continues the crusade of teaching how the gut is the foundation of your health.

Leonard Smith, M.D.

Leonard Smith, M.D., is a renowned general gastrointestinal and vascular surgeon as well as an expert in nutrition and natural supplementation.

Dr. Smith is a board-certified general surgeon and is currently a member of the volunteer faculty at the University of Miami Department of Surgery.

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