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If you don't have a juicer, make a potassium broth in a soup pot. While not as concentrated or pure, it is still an excellent source of energy, minerals and electrolytes. For a 2 day supply: Cover with water in a soup pot 3 to 4 Carrots, 3 Stalks Celery, 1/2 Bunch Parsley, 2 Potatoes with skins, 1/2 Head Cabbage, 1 Onion, and 1/2 Bunch Broccoli. Simmer covered 30 minutes. Strain and discard solids. Add 2 teasp. Bragg Liquid Aminos or 1 teasp. Miso. Store in the fridge, covered.


This is a great-tasting addition to your cleansing program. It will flush your system of toxins, poisons and unwanted salts and acids while giving you a concentrated amount of vitamins and minerals. Fill a large pot with 25% potato peelings, 25% carrot peelings and whole chopped beets, 25% chopped on-ions including 50 cloves of garlic , 25% celery and dark greens. Add hot peppers to taste. Add enough distilled water to cover vegetables and simmer on very low temperature for 1-2 hours. Strain, or just dip your mug in, and drink only the broth. Put the vegetables in your compost. Make enough for two days, refrigerating the leftover broth. It is important to use Organic vegetables. We do not want to consume any toxic insecticides, pesticides or inorganic chemical fertilizers while we are on a cleansing and detoxification program.


Take a large stainless steel pot (20 quarts or bigger) and fill it half way with potato peelings; carrot peelings and whole chopped beets. Use the beet tops if available. The next quarter of the pot fill with chopped onions and 50 cloves of garlic. The last quarter is filled with celery and assorted dark greens. Lastly, add 2 or more Habanero or Scotch Bonnet peppers, fill with distilled water and simmer 2-3 hours. Strain, or just dip your mug in, and drink only the broth. Put the vegetables in your compost. Make at least a gallon of broth liquid - enough to last two days. It will keep for 2 days in the reefer. Use Organic vegetables - you do not want to consume any toxic chemical fertilizers while you are on a cleansing program.


The broth is rich in minerals and helps balance the pH of the body, promoting cleansing of all the tissues in the body. Here is the recipe: Ingredients: 2 cup carrot tops 2 cups celery tops 2 cups beet tops 2 quarts distilled water 3 cups celery stalk 2 cups red skinned potato peeling 1/2 inch thick ONION GARLIC Chop all vegetables into very fine pieces. Place them in the water and bring to a boil with the lid on. Lower heat and simmer for 20-30 minutes. Strain and drink the broth. This broth will keep for 3 days in the refrigerator. It may also be made in larger quantities and frozen.

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