Potassium Broth Recipe
(AKA Dr. Ginsburg's Immune Broth)
Nourishes and strengthens your immune system against colds and flu
Rich in potassium
Rich in plant immune agents (phytochemicals) to powerfully fight disease and build your immune system so it fights disease better.
Contains powerful cancer fighting and disease fighting phytochemicals.
Tasty in many cooking applications.
A daily dose is great at preventing flu and colds, or helping you to get over them.
Extremely easy to make, let this recipe teach you how to make vegetable broth, but using vegetables packed with important minerals (especially potassium), as well as phytochemicals that are incredibly effective at renewing your body's ability to fight disease.
Stores for weeks in mason jars. (See below.)
It's a great way to make miso soup with strong nutrient broth.
In addition, by consuming it while healthy you are building your immune strength, so you get sick less often.
In my family, we had some of this almost every day during the last two winters. Once every month or so we'd cook a double batch and preserve it in mason jars in the fridge.
When it wasn't a cup or two mixed with soy sauce, we added miso soup mix for a side dish or used it in cooking whenever broth was needed. And my husband, who usd to get frequent winter colds, had only one over the past two winters. (Note: we also started taking capsules of 2000 to 5000 units of vitamin D daily, which also makes a big difference in preventing colds. Nearly all people in the colder parts of North America turn deficient in vitamin D shortly after they are no longer out in the sun regularly.)
We eat the broth at any meal and use it -
- to cook hot cereal in the morning,
- to cook rice or lentils or
- to add to stews or other dishes.
- as stock for soup
1 reishi mushroom,
1 ounce maitake mushroom,
6 pieces astragalus root,
1 piece kombu,
1 large yellow onion (skin and all),
1 bunch parsley,
1 gallon distilled water.
Fresh mushrooms are much more potent than dried.. The Whole Earth Center in Princeton almost always has fresh shitake and maitake. Reishi are difficult to find locally, but we get dried reishi from Mountain Rose Herbs. You can also make the broth without reishi.
Making a mushroom broth like this one is possibly the best way to get the immune benefits from the mushrooms.
bring to boil;
simmer for 2 hours;
The potassium broth is fabulous with a tablespoon of miso paste per 16 ounces of broth. Thanks to Paul Santos for this discovery, who is adding a little seaweed and giving it to his kids as their miso soup.
Wakes up the broth nicely. Use tamari as needed until it tastes good, and don't worry about the amount of salt.
If you pour it into mason jars and tighten down the lid while still very hot, a vaccum seal will form as it cools that helps preserve it for longer periods, though we still keep it all in the fridge.
We use a 3.5 gallon pot to make a double batch of the immune potassium broth, yielding two gallons. Stored in the mason jars, this lasts our family about a month.
Modifying the recipe - Why these ingredients?
You can add other vegetables to this recipe. The base plays well with others, but only use vegetables with a high potassium content to preserve all the benefits of the broth.
Consider adding one of the following:
Beet greens (762 mg potassium/100 grams)
Kale (447 mg potassium/100 grams)
(Chart of potassium content of some foods.)
Ingredients in the recipe:
An article from Harvard Medical School on multiple foods that nourish the immune system, (including onions).
Thanks for the recipe go to Theresa Boardwine, who included it in a lecture she called Cooking with Immune Potentiating Herbs and Foods, presented at the Medicines from the Earth conference in 2010.