Cleansing Bone Broth and Vegetarian Broth Recipes

Broth Recipes

Slow Cooker Chicken Broth

Makes 1 gallon

Save the bones from a roasted organic chicken.

¼ cup apple cider vinegar

1 onion cut in quarters

Place all ingredients in a slow cooker and fill with filtered water. Cook overnight on low and in the morning allow the broth to cool. Use a ladle to remove the broth and place it in a pitcher and refrigerate.

Save the bones and onions and refrigerate. Place them in the slow cooker again that night and add water. Cook on low overnight and let it cool in the morning. Strain out all the bones and onions and place the broth into a pitcher.

Use the broth within 3 days or freeze in a BPA-free container.

When doing a 7-day cleanse, on the third day, make a new batch of broth.

Vegetarian Broth

Ingredients

12 cups of filtered water

1 tbsp coconut oil, or avocado oil

1 red onion, quartered (with skins)

1 garlic bulb, smashed

1 chili pepper, roughly chopped (with seeds) optional as this may upset your bowels

1 thumb-sized piece of ginger, roughly chopped (with skin)

1 cup greens, such as kale or spinach

 3-4 cup mixed chopped vegetables and peelings, I used carrot peelings, potatoe peels, turnip peels, cabbage, leeks and celery

1/2 cup dried shiitake mushrooms

30 g dried wakame seaweed

1 tbsp peppercorns

1 – 2 tbsp ground turmeric (use less for a milder taste)

1 tbsp coconut aminos

A bunch of fresh parsley

Instructions

1. Simply add everything to a large pot. Bring to a boil then simmer, with the lid on, for about an hour.

2. Once everything has been cooked down, strain the liquid into a large bowl.

3. Serve immediately or drink with 3 days.

4. Freeze what you cannot drink in 3 days.

When doing a 7-day cleanse, on the third day, make a new batch of broth.

Enhance either broth by adding gluten free noddle’s from Capello’s and chopped up veggies or chicken for the bone broth.