Many of the ingredients in my vegetarian recipe are powerfully alkaline. A benefit of alkaline foods is that they contain a considerable amount of negative ions that will bind to free radicals. Negative ions can also subdue levels of a neurohormone called serotonin, and have a calming effect on the body.

There are many benefits to alkalizing foods. Most of what ails us is due to inflammation. This broth is also an anti-inflammatory food.

Ingredients… 

4 carrots cut in 2 inch chunks

4 stalks of celery

4 red radishes

1 beet, quartered

Big handful of fresh green beans

Big handful of fresh Italian parsley,

1 leek, quartered (tops cut off) (wash well inside)

4 okra split in half

2 inches burdock root

3 red skinned potatoes, quartered

½ head of green cabbage

3 1-inch chunks of peeled ginger root

A few shavings of turmeric root or a few shakes of turmeric powder

2 green onions

2 tbs of extra virgin coconut oil

3 cloves of garlic

2  cucumbers,  cut in 1 inch chunks

Small handful of Himalayan Sea Salt ( 2-3 tbs)

A few dashes of cayenne pepper

2  tbs Braggs Raw Apple Cider Vinegar

2 cloves

1 gallon of water and…

a cup of red wine (optional)

Now, here’s the best part…

Put it all in the slow cooker, turn it on low and go do something else for 8-24 hours.

Strain out all ingredients, discard veggies and keep the Anti-Inflammatory Alkaline Cleansing Broth. Add more salt or pepper to taste. If you don’t have all of the ingredients that I used, that’s fine, just make it with the ingredients that you do have, it should turn out great!

Sip on it all day and do a broth cleanse. Or, replace a few dinners in a row with the broth. Add free range chicken to it if you want. Most of all, enjoy making it and be thankful eating it.

WARNING: I have a big slow cooker.