Potassium Broth – version one

This recipe is adapted from Kristine S. Matheson in her book ‘From Cancer to Wellness – the forgotten secrets’. These vegetables are full of potassium, and you can feel your body bringing up anything nasty when you drink it. Also it is tasty and if you want to get into the whole juicing for health thing, then you can drink the potassium broth instead of food.

The following recipe will make approximately 4 L of broth. (if you don’t have a 6L pot then cut the ingredients in half and make 2L with half the amount)

Coriander in potassium brothIngredients:

5 large potatoes – red, white or sweet potatoes

4 large carrots

2 large onion – leave the skin on

1/2 bunch celery

1 bunch parsley

1  nob of garlic

Add a wedge or two of pumpkin to sweeten.

1 tsp celtic salt

1 nob of fresh tumeric

1 bunch of coriander

Pure clean filtered water

– You will need one 6L pot with lid or crock pot, or if halving the recipe a 3L pot.


Wash vegetables and brush off any dirt but leave the skins on. Cut the ingredients and put in the pot and cover with water. Bring to the boil and boil for 1/2 hour keeping the water level above the ingredients. Simmer on low heat for another 2 hours. Let stand for no less than 30 minutes. Mash the ingredients gently in order for flavours to blend. Let cool and strain off the pulp using cheese cloth. Place in glass containers and freeze the excess until ready to use. Compost or discard vegetables.

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