Potassium broth can help to keep your body alkalinized in pH. People who are potassium deficient are more prone to have moles, warts, or skin tags develop. Potassium Broth is made from any root vegetables that are all washed but not peeled. You can use any root vegetables that you want in this broth. Suggestions for root vegetables to use are: Irish Potatoes, Sweet Potatoes, Turnips, Rutabagas, Parsnips, Carrots, Onions, Garlic, and Celery. Use the herbs: Parsley, Sage, Rosemary, and Thyme to suit your tastes. Use sea salt and black pepper. Wash and cut the vegetables up in chunks or slices. Place them in a pot of either water or chicken broth. Boil them covered in a large pot for about thirty minutes using medium heat. Strain off the liquid, and drink a cup of it warm daily to help cleanse your system of toxins or anything unwanted. Listen to your own body to tell you if it needs more or less. Store it in the refrigerator in a glass jar with a lid. Discard the cooked vegetables to a compost pile. No reason they cannot be eaten if you know they are cleaned properly or if you want them or need them as food, just pray over them thanking God for them and asking Him to bless and cleanse them for your body and mind to be healthy, healed, and happy. Organic vegetables are safest to use because they are not supposed to have pesticides on them. Stainless steel pots or glass pots work best. Do NOT use aluminum pots! Here is a basic recipe for Potassium Broth:
2 quarts pure water
2 large washed but unpeeled Irish potatoes, cut into chunks
1 sweet potato washed but unpeeled, cut into chunks
2 parsnips, washed but unpeeled, cut into slices
2 carrots, washed but unpeeled, cut into slices
2 stalks washed but unpeeled celery, cut into chunks
2 washed but unpeeled cloves garlic
1 washed but unpeeled onion, cut into wedges
1 beet washed but unpeeled, cut into chunks
2 turnips washed but unpeeled, cut into chunks
1 can Allen's Sunshine diced Rutabagas, drained; You could use a whole washed peeled rutabaga, but it is very hard to cut up because the outer peeling is waxed hard and even the peeled vegetable is very hard to cut up into small pieces (DO NOT cook the peeling of a rutabaga unless you grow it in your garden and know it is not waxed!)
1 teaspoon each dried parsley, sage, rosemary, and thyme or use 2 Tablespoons of these fresh herbs
1/4 teaspoon cayenne pepper, acts as a catalyst to carry the nutrients to where they are needed in the body
1 teaspoon each Redmond Pink Salt and black pepper, trace minerals in the salt and the black pepper helps to carry the nutrients where they are needed in the body
Wash and cut all unpeeled vegetables you want to use into chunks or slices in a large pot that can be covered while cooking. Boil them completely covered in pure filtered water for 30 minutes covered over medium heat. Strain off the liquid to drink a cup of it warm daily. Store in a lidded glass jar in the refrigerator. Discard the solids, or eat them or puree them if you need them for food. Makes 64 ounces (8 cups) Potassium Broth. More water, more vegetables, herbs, and spices and a larger pot can be used if needed to make more servings.
