Dr. Fong's Healthy Detox Broths

Check out my go to broth recipes to promote detoxification!

 

*All ingredients must be non-GMO and organic

Alkaline Broth

 

2 quarts filtered water

3 stalks celery or bok choy 

1 large onion

2 cloves garlic, minced

1 cup fresh spinach leaves

pinch of sage

3 carrots

1 small beet, peeled

6 small/medium potatoes, unpeeled

¼ cup fresh parsley, finely chopped

 

 

Wash all vegetables.  Do not peel if organic (except beets)  Coarsely chop all the vegetables. Cover with water in a non-aluminum pot; add sage.  Bring to a boil, reduce heat and allow to simmer, covered, until broth has a rich flavor for about 20 minutes.  Strain and drink hot or cold. *For a heartier broth, remove ½ veggies, blend in blender or food processor, and return to soup.

 

 

Bieler Broth 

 

(may restore alkaline reserves and improve liver function)

Celery, cut into chunks

Zucchini and yellow squash, cut into chunks

1 generous handful of parsley

green beans

Spinach

1 small handful of cilantro
 

 

Wash veggies and combine equal amounts into a steamer basket and steam.  Make sure the water is below the level of the vegetables. Steam for a few minutes, until vegetables are cooked but slightly crunchy.  Combine vegetables, water, and herbs in a blender and puree until smooth to the consistency of pea soup. You may add more water or broth for a thinner consistency, if desired.

 

Borscht

 

2 cups finely shredded cabbage

½ cup chopped onion

2 tsp caraway seed

2 tbsp lemon juice

1 pound cooked small beets, peeled, chopped (save the cooking water)

1 quart chicken or vegetable stock (wheat free)

2 cups boiling water

2 tbsp olive oil

1 tsp honey, if desired

salt and pepper to taste

 

 

Cook the cabbage for ten minutes in boiling, salted water.  Cook the onion in the oil for a few minutes, without browning.  Drain the beets, saving the cooking liquid, and chop them fine. Add the chicken or vegetable stock to the onions.  Upon boiling, add the cabbage and its cooking liquid back in. Add the beets, one cup of beet cooking liquid, caraway seeds, honey, salt, and pepper to taste.  Simmer for ten minutes, skimming carefully. Remove the soup from the heat. Add lemon juice and heat just to the boiling point. Serve with dill weed garnish. Eat soup hot or cold.

 

Veggie Broth

 

2 quarts filtered water

2 cups broccoli

1 zucchini

2 cups spinach

2 cups celery stalks  

2 cups red-skinned potato peels