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Potassium Broth

Denice Moffat

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When people are sick I tell them to make chicken soup using the old Simon and Garfunkle song, “Are You Going to Scarborough Fair" as the song has all the antiviral and antibacterial herbs our grandmothers used to use for various colds and flu—Parsley, Sage, Rosemary and Thyme.

But even though you have some great herbs on board, you still need to alkalize. This is where Potassium Broth comes in.

Potassium Broth—An Alkalizing Drink

  • To 1 1/2 quarts of water add:
  • 2 large potatoes, chopped or sliced to approx. 1/2 inch slices
  • 1 cup carrots, shredded or sliced
  • 1 cup celery, chopped or shredded, leaves and all
  • Some beet tops, turnip tops, parsley, onion or whatever you have from the garden (or whatever is in season at the store)
  • Add some fresh herbs like sage, rosemary, thyme & garlic
  • I also add a touch of red pepper seeds
  • Sometimes I add a teaspoon of miso or beef bullion after straining off the liquid for some extra flavor.

    Directions: Cover and cook slowly for about 1/2 hour using only stainless steel, glass or earthenware utensils. Strain the broth off and cool. Serve warm or cold. If not used immediately, keep in refrigerator and warm up before serving. Give the cooked vegetables to your chickens or put them on your compost pile.

    Makes about 3 servings.

    This is a standard beverage for all the health spas and healing clinics in Sweden. Fasting patients always start the day with a big mug of potassium broth-a cleansing, alkalizing and mineral-rich drink.

    Dr. Denice Moffat is a practicing naturopath, medical intuitive, and veterinarian working on the family unit (which includes humans and animals) through her phone consultation practice established in 1995. She has a content-rich website at and free internationally distributed monthly newsletter. For more healthy recipes, go to:

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