Repose Broth
This broth, made from nutritious alkalinizing vegetables, relaxes the parasympathetic nervous system (PNS). The PNS regulates enzyme juices and digestion.
Ingredients
- 2 quarts water
- 2 large potatoes, chopped or sliced to approx. half-inch slices
- 1-2 carrots and ends and carrot greens, shredded or sliced
- 1-2 celery and ends chopped or shredded, leaves and all
- 1 handful beet tops, turnip tops, parsley, onion, or any vegetables from the garden or fridge
- 2 cloves crushed garlic
- Fresh herbs like sage, rosemary, thyme
- 1 pinch of cayenne pepper (optional)
- 1/4 tsp mineral-rich sea salt (supports adrenal function)
- 1 tsp miso (add at the end)
Instructions
- Place all ingredients (except fresh herbs, cayenne, sea salt, and miso) in a large stainless steel, enamel, glass, or earthenware pot. Cover and cook slowly for about 1 hour.
- When the vegetables are cooked through, add fresh herbs like sage, rosemary, thyme, and a pinch of cayenne pepper and sea salt.
- Strain the broth, squeezing the liquid from the vegetables. After the broth is cooked, add a teaspoon of miso. Serve warm or as a cool drink.
Notes
If not used immediately, store in the refrigerator. You can also use this recipe as a base to enhance soup. Freeze it in containers; thaw and add to a slow cooker when preparing soup.
Cooking Tip: Miso is a versatile food made from fermented beans or grains. Start with a mild-tasting miso, like white or barley. Never boil miso, as it will kill the healthy bacteria. Always add it to soup after turning off the heat.
Shopping Tip: Low on vegetables for your broth? The local food co-op often has a “seconds basket” with inexpensive two-day-old veggies perfect for this broth.
Teaching Tip: This is a great way to teach children how to use almost every part of the food we eat!