Get Your Alkaline Broth Right Here
Posted on 13 July 2011
When I lead my Cleanse twice/year, alkaline broth is front and center. Why bother? What could it possibly do for you? We tend to love acidifying and mucus-producing foods. You know the culprits: sugar, dairy, meat, coffee, processed foods. Getting Things Back in Proportion As in most things, we seek proportion in the body in order to keep natural intelligence at its best. We want a balance between acid and alkaline. We want a balance with your hormones - not too much thryoid, not too little. Not too must estrogen, not too little. The right amount of estrogen in proportion to progesterone. Not too much stress hormone, or cortisol, and not too little. What Acidifying Foods Do to You Over time, excess acidifying food affects the bones and releases the naturally alkaline bone minerals, calcium and phosphorus, to buffer the acidity in the blood. If this happens persistently, you can end up with weakened bones, which is an epidemic in our culture. Alternatively, we can eat alkalinizing foods, such as this lovely alkaline broth. Eat the simmered vegetables. Drink the broth when you need to be perked up in the afternoon. Your kitchen will smell heavenly as your broth simmers. Alkaline Broth Choose a combo of the following vegetables: celery, fennel, green beans, zucchini, spinach or other greens (kale, sorrel, chard), carrots, onion, garlic, cabbage. I love to use purple cabbage because the color of the broth is gorgeous. I chop 1-2 cups of 3 of these veggies. Commonly, I choose purple cabbage, carrots and fennel. Add fresh or dry spice. I love cumin and turmeric. Place vegetables and spice in a large soup pot and cover with filtered water. Bring to a boil, and simmer on low for 45 minutes. Strain the vegetables and drink the broth. Use the vegetables in a meal if you wish or blend for a delicious soup. The broth will keep in the refrigerator for 3 days. Do not freeze.