There is a tradition of warm broths and nourishing soups as part of the healing process in cultures around the world. Many believe that the oldest broth of all was created by the father of medicine, Hippocrates. He recommended that a rich mineral broth could cure many ills and in fact, he was right. A broth of vegetables can provide not only large amounts of water soluble vitamins B and C, but also potassium which is essential to maintain healthy adrenal glands. Potassium also is wonderful for relaxing the nervous system and reducing stress. There are even many who believe that drinking broths and soups daily made from meat stock, chicken stock and even brewers’ yeast can help reduce lactose intolerance. Hippocrates original formula was to be put into 1 ½ quarts of water and simmered slowly for 30 minutes:
1 cup chopped or grated carrot 1 cup chopped or grated celery 1 cup chopped leek 1/2 cup chopped parsley
In many health spas, this recipe has been enhanced with a number of additional items, such as kale, cabbage for bowel decongestion, onions, red beets, potatoes and even garlic. Some will even add brewers’ yeast, again to enhance digestive health. Early in the last century the most popular of all the "alkaline broths" was created by Gaylord Hauser who was one of the great pioneers of whole food cooking. He referred to it as "potassium broth" because of its amazing effects on the nervous system. The broth was an essential component of Hauser’s seven day elimination diet.
Hauser’s recipe was:
1 cup finely shredded celery, leaves and all 1 cup finely shredded carrots ½ cup shredded spinach 1 tbsp. shredded parsley 1 qt. Water 1 cup tomato juice 1 tsp. vegetable salt 1 tsp. brown sugar or honey
Since then, the broth has fallen from favor in many areas to be replaced by pills, drugs and many unnatural remedies that promise quick relief. But in fact, the loss of potassium in our diets and the increasingly acid content of our dinner tables has created a storm of adrenal fatigue and sympathetic dominant symptoms. Returning to this concept on a regular basis can do wonders to offset the rigors of daily life.
You can make the broth in a quantity to be refrigerated, then warm up some to drink each time. Once the broth is made, do not reboil it or it will lose its potency. The amount of each ingredient is to your taste and depends on how much you want to make. But I recommend drinking at least 16 ounces each time you make it in order to achieve therapeutic results.
My favorite recipe has a larger amount of the vegetables that are also good for enhancing liver function, so you can get some great therapy for the adrenals and the liver at the same time:
1 cup carrots, 1 cup red beets, 2 large potatoes, 1 cup celery with leaves, garlic [increase garlic if you have immuno-deficiency conditions], about six leaves of kale, 10 brussels sprouts, 1 cut red pepper, a few sprigs of parsley, ½ cup shredded spinach, a small head of chopped broccoli, 2 chopped leaks, 1 tsp. sea salt and 1 small onion. The salt is optional, but again it is great for balancing the adrenal glands and enhancing the taste just a touch.
Over a large pot, cut vegetables and add up to 2 quarts of spring water. Boil for 45 minutes, remove from heat & let stand for 30 additional minutes. After the mixture has stood the recommended time, strain out the vegetable residue. Drink while warm, and refrigerate any unused portion. Be sure to reheat refrigerated broth before drinking.