• Detox Broth

    Thank you to Jenni from our Facebook community for sharing this recipe of the Detox Broth from Brenda Watson’s book, Detox Strategy.

    “I make batches in the fall/winter and drink it between meals when I’m feeling under the weather. I don’t really do a full on detox. It gives me an energy boost and tastes pretty good. You can be creative and make it your ‘own.’ I include most of the recommended veggies/herbs. It is sweet and spicy. Not inexpensive though, especially if you get organic, but worth it I think!”

    The Detox Broth


    • 12 cups filtered water
    • 8 cups mixed organic
    • vegetables,* chopped
    • Fresh herbs and spices,** chopped


    Add water, herbs, and vegetables to a large stockpot; bring to a boil. Reduce heat and simmer for 2 to 3 hours. Strain through a sieve or fine-mesh bag (often referred to as a nut milk bag). Drink warm, 2 to 3 cups a day.

    Tip:  Make this broth in a large quantity and store it in a glass container in the refrigerator with a tight-fitting lid. It will keep for up to 5 days. Full of nourishing nutrients that aid in the body’s natural detoxification, this broth is also a great way to stay hydrated (it counts toward your daily water intake). Drink either with or between meals.

    * Try burdock root, red beet, sweet potatoes, carrots, onions, celery, sea vegetables, daikon, turnip, parsnips, shiitake mushrooms, and garlic (whole bulb)
    ** Cilantro, ginger, cayenne pepper, lemon grass, parsley, oregano, and fennel

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