Beet Red Detox Broth - Beginning my detox today!


Yesterday, I made the Beet Red Detox Broth, and I’m good to go!

My winter detox is an all-inclusive E-kit complete with instructions, handouts and daily readings, so you can follow it whenever it fits into your own individual schedule. 

For myself, I realized that there will not be a good time to do the detox… ever! So, this year I just picked a date and will do my best. Yes, there will be challenges. I'm away all day on Tuesdays, which means I can't eat lunch or dinner at home those days. Plus, my foreign exchange student is doing the detox with me and will need something prepared ahead of time for her to eat on Tuesday nights. We don't always have the same taste in food, which means I need to make an assortment that appeals to both of us. Other nights I don't get home until dinnertime, so I'll need to be ready to cook something quickly. This will take a lot of planning ahead, but that's what I've been trying to do.

Luckily, today is Martin Luther King Day, and I'll be free this afternoon to cook and prepare some veggies for the next few days. I’ll try to keep you posted periodically throughout the detox, so check back with me!

Below, I’m sharing a free preview from the detox kit: the recipe for Beet-Red Detox Broth. Also, see testimonials from others about the benefits they’ve experienced from my detox, and consider taking that step toward better health yourself! Contact me if you’re interested.

BEET-RED DETOX BROTH -Each item provides a special health benefit, which you can learn about in the daily readings.

A vegetable broth is alkaline and helps balance the blood pH. Vegetables and fruit are alkaline, whereas meats and refined foods are acid-forming. A pH level below 7.35 can result in acidosis and cause headaches, diarrhea, nausea, muscle weakness and respiratory problems. An alkaline broth can help correct the pH level, provides minerals that support the immune and digestive systems, and can alleviate cravings. By adding ginger, cilantro and beets, the vegetable broth becomes a detox support as well. Drink broth before a meal or as a snack between meals. Have 1 or more cups a day, but note that beets contain iron which can cause constipation to those who are sensitive. Don’t overdo the broth if this occurs.

8 cups filtered water

3-inch piece of fresh ginger, peeled and sliced

1 onion, quartered

2 carrots, large chunks

1 cup coarsely chopped red cabbage

1 bunch of cilantro or parsley

2 medium beets, thick slices, not peeled

Sea salt, to taste 

Optional: miso paste* (see note below)

1. Place all the ingredients EXCEPT beets, cilantro and salt in a large pot and bring to a boil. Salt diminishes the bright red color and should be added at the end. 

  1. Immediately turn burner down to a simmer and cook uncovered for about 45 minutes 
  2. Add the beets and cilantro and cook another 15 minutes.
  3. Cool, then take out vegetables and discard them.

4. Strain the broth through a fine sieve and add salt. (I prefer to add salt, miso, or liquid aminos to each individual cup I heat up. That way the color remains bright red!)

Each day, gently heat about 1 cup of broth, then if desired, add 1 teaspoon of miso, Bragg’s Liquid Aminos or lemon juice to improve flavor and provide more health benefits. Experiment to find what works best for you. I really like a squeez of lemon in mine, as well as the miso.

Feel free to add any other vegetables you want. Good choices:

Shitake mushrooms, sea vegetables like Kombu, squash or root vegetables.

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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™