Those of you who already have my IBD Remission Diet book, have these recipes already. But for those of you who don’t, or who are vegetarian so don’t want to use my chicken broth recipe (with it’s healing gelatin), here are two ways to prepare a healing vegetable broth.
Henry Bieler recommended this first broth for fasting, energy, and overall health. Bieler believed this combination of vegetables was ideal for restoring acid-alkaline and sodium-potassium balance to organs and glands, especially the adrenal glands. Normally you would eat the vegetables with the soup, but on an elemental diet, you must consume only the broth.
Bieler Vegetable Broth
• 4 medium summer squash (zucchini, yellow, or summer squash only)
• 1 lb string beans, ends removed
• 2 sticks celery
• 2 bunches parsley, stems removed
• Fresh herbs, such as thyme or tarragon, tied together with a string. (optional)
• 4 cups filtered water
• Fresh whey, not powdered! (optional)
1. Place water, vegetables, and optional herbs in pot. Bring to a boil for 15 minutes, skim off any scum, lower heat and simmer, covered, for about 1 hour.
2. Remove from heat and pour through a fine strainer into a large bowl. You may add 1 tbsp. of liquid whey to each cup of soup. You can also add 1 tbsp. of unrefined coconut oil, or organic butter to each serving of soup. Add sea salt to taste.
• 5 cups of veggies (like organic peeled carrots, zucchini, green beans, celery, parsley, kale, chard, bok choy, sui choy and broccoli – including stalks) – do not use starchy vegetables like potatoes or acorn/butternut squash as they will turn mushy and be very difficult to filter out of your broth.
• 6 cups of filtered or spring water
• 1/2 tsp. Himalayan or sea salt
1. Wash and chop your choice of veggies. Add spring or filtered water (no tap water) and 1/2 tsp. salt. Bring to a boil for 15 minutes, skim off any scum, lower heat and simmer, covered for 1 hour. Remove from heat and pour through a fine strainer into a large bowl.
2. Allow broth to cool then divide up the liquid into individual servings and freeze in zip-lock plastic bags. Tastes really good on its own or mixed with Chicken or Beef broth. When you’re back eating regular food it’s also a great stock for soups or sauces. When you’re ready to eat some soup, stir in 1 tbsp. of unrefined organic coconut oil, or organic butter to each serving of soup. Add sea salt to taste if needed.
3. The remaining vegetables can be used, if you wish, (although the nutrient level will be low) for meals for the rest of your family. For example: Spread them out in a pan and grate Cheddar and Monterey Jack cheese over the top, broil until cheese is melted and serve.