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January 09, 2016
Author: Lily Mazzarella
With or without bones, this broth is full of soluble nutrients, easily absorbed by the gut and ready to be lapped up by your cells. Benefits from regular consumption include: improved hydration and electrolyte balance; decreased hunger and cravings; increased energy; GI tract healing; stronger nails and hair (good for the bones, too!); enhanced immunity; enhanced elimination and detox; accelerated healing from surgery; and less fragile and better hydrated skin.
1 small bunch spinach
1 small bunch flat parsley
1 small bunch cilantro (optional)
1 small bunch Swiss chard or kale
4 stalks celery with tops
Here in Sonoma County, the nettles are coming out! Toss in 1 handful nettles, if you have them growing near you! Harvest wearing thick gloves.
½ celery root (aka, celeriac)
1 medium-sized carrot
½ inch knob of ginger, peeled & roughly chopped
1-2 pieces of Kombu or other seaweed
Wash & roughly chop all ingredients. Don’t worry about peeling them. Combine in the largest pot you have (a stockpot is a great investment, if you don’t already have one!). Cover with filtered water & bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours. Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars. Refrigerate 1-2 quarts & freeze the rest. Broth can be drunk freely, at any temperature, & used as a base for Protein-rich Emerald Soup.
If you are using bones: In a large stockpot combine water and bones, and 2 tbsp of apple cider vinegar. Cook for 2-12 hours (or overnight in a crockpot). You may need to simmer this on a very low temperature to avoid evaporation, and add water as you go along to maintain original level. When the bones have cooked for as long as is conveniently possible for you (2 hours is the minimum, a day is the max), proceed with the vegetable portion of the broth: Wash & roughly chop all ingredients. Don’t worry about peeling them. If your stockpot is crowded, remove bones and add vegetables. Otherwise, just toss them in. This will cool the broth, so bring to a boil. Reduce to a low simmer, cover partially & cook for a minimum of 1.5 hours. Strain & add salt to enhance flavors. The salt should be detectable, but not taste salty. Add pepper to taste. Pour into quart-sized mason jars. Refrigerate 1-2 quarts & freeze the rest.
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The statements made regarding products on this site have not been evaluated by the Food and Drug Administration. The efficacy of these products has not been confirmed by FDA-approved research. These products are not intended to diagnose, treat, cure or prevent any disease. All information presented here is not meant as a substitute for or alternative to information from health care practitioners. Please consult your health care professional about potential interactions or other possible complications before using any product. The Federal Food, Drug and Cosmetic Act requires this notice.© Farmacopia
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