POTATO PEELING BROTH

Use a large cooking pot with distilled water and add the following:

  • Potato peelings—cut in about a half inch and discard the center
  • Apple peelings
  • Carrots and the tops
  • Celery and the leaves
  • Okra
  • Beets and the tops
  • Italian parsley
  • Green Pepper
  • Parsnip
  • Zucchini
  • Cucumber
  • Green cabbage
  • Broccoli
  • Kale
  • Onion
  • Ginger
  • Garlic
  • Spinach
  • Dandelion Greens
  • Asparagus

Chop or grate vegetables and greens, bring to a slow boil and simmer 20 minutes. Strain off broth and drink at least 2 cups each day. (More when healing acute conditions). Add a tablespoon of Rice Bran Complex after straining to enrich it with B vitamins and silicon. You may also add two or three tablespoons of Dr. Jensen’s “Vegetable Seasoning”.
 

 WARNING: Prior to initiating any dietary or nutritional change or program it is important for families to understand that each individual may have their own unique response or responses. Families are encouraged to investigate and evaluate any dietary change or recommendation prior to its implementation and should understand that they are incorporating these recipes, protocols or supplements at their own risk. As with anything that may effect an individuals well being a physician should be consulted prior to its implementation. It is in no way a medical prescription but based upon personal experience.