Potato Peeling Broth
Use a large cooking pot with distilled water and add the following:
- Potato peelings—cut into the potato about a half inch and discard the center
- Apple peelings
- Carrots, including tops
- Celery, including leaves
- Okra
- Beets, including tops
- Italian parsley
- Green pepper
- Parsnip
- Zucchini
- Cucumber
- Green cabbage
- Broccoli
- Kale
- Onion
- Ginger
- Garlic
- Spinach
- Dandelion greens
- Asparagus
Chop or grate vegetables and greens. Bring to a slow boil and simmer 20 minutes. Strain off broth and drink at least 2 cups each day—more when healing acute conditions. Add 1 tbs. of Rice Bran Syrup after straining to enrich it with B vitamins and silicon. You may also add 2-3 tbs. of Dr. Jensen’s Vegetable Seasoning.
