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Vegetable Broth

This broth is rich in potassium, and also contains magnesium, calcium, and many trace minerals.

It's great to use when cooking a grain (in place of water) to impart more nutrients as the water is absorbed by the grain.

When no salt is used, it makes a great tasting tea.

To make this recipe SCD compliant, only use SCD-allowed vegetables.  This means do not use potatoes and seaweed.

5 quarts filtered water
4 organic potatoes
4 carrots
4 sticks of celery

Bunch of greens of your chosing: fresh nettles, parsley, cilantro,  or other
Seaweed (a few pieces): kombu, dulse, wakame, hijiki, or other
Dried herb: nettles, oatstraw, other

Whey (for when ready to comsume)

Peel potatoes (save peelings).  Add potato peels, carrots, celery, and seaweed (optional) to a pot of water (5 quarts).  Boil, then lower heat to a simmer, cover and simmer for 45 minutes.  Add any fresh or dried herbs (placing dry herbs in a tea ball can be helpful) and simmer for 5-10 minutes.  Turn off heat and cool.  Strain broth and store in glass containers in the refrigerator or freezer.  

Drink as a tea by reheating and adding one tablespoon of whey.

Add to soups as a vegetable-based broth.  Adding one tablespoon of whey upon consumption can aid mineral absorption and add probiotics.

Dietary Compliance

  • BED (Body Ecology Diet)
  • Corn-free
  • Egg-free
  • Feingold Diet/Low Phenol
  • GFCF (Gluten-free/casein-free)
  • Low/Lower-sugar
  • or cane sugar-free
  • Rice-free
  • SCD (Specific Carbohydrate Diet)
  • Soy-free
  • Vegetarian

Meal Category

  • Beverages
  • Soups

Contributed By Julie Matthews

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