Buckle your bootstraps! We’re ready to talk about the broth phase! The is a 3-day portion this cleanse in which our meals are entirely liquid. We can drink broths & smoothies – and of course herbal teas, water, & the master cleanse lemonade.
According to my cleanse guide during the broth phase:
We are healing the digestive tract, slowing down and alkalizing our bodies. The less we have to chew the less work our digestive systems must perform allowing time to heal and rejuvenate.”
I recommend preparing broth the night before or the morning of your 1st broth day. I bought a whole bunch of mason jars and use those to store broth. I’ve never run out of it that’s for sure! You’ll have PLENTY of broth in your fridge. I affectionately call it my “broth army.”
Some people notice that they have more energy during the broth phase, while others notice a drop in energy.
There are two broth recipes that I am providing below along with a link to a new one I found yesterday. One suggestion when preparing your vegetables…the smaller you chop the veggies the more essence will be extracted from them.
Bieler Broth –
Henry Bieler, MD created this broth to help with recovery from stress, illness, & back problems amongst other things. Google “Bieler Broth” for some awesome educational resources.
- 4 medium squash sliced (zucchini, yellow, or summer)
- 1 pound green string beans, trimmed & washed, ends removed
- 2 sticks celery chopped
- 1-2 bunches parsley, washed and chopped, stems removed
- Fresh herbs (thyme, tarragon, oregano – tied together with string (optional)
- 4 Quarts
Place all ingredients in a large pot. Bring to a boil, then lower heat and simmer covered for about 30 minutes. Vegetables and herbs can be removed and broth eaten. Vegetables can be removed and pureed to add one spoonful at a time to your soup.
Alkaline Broth –
Here’s two alkaline broth recipes. The first one is one I haven’t tried yet, but is on my bucket list. The second one is from my seasonal wellness cleanse guide.
2) Place the following ingredients in 4 quarts of water: 2 potatoes, 4 carrots, 4 celery stalks, 2 leeks, 2 onions, 5 cloves of garlic (optional), 2 beets, 1 full head of swiss chard (or any dark leafy green). Do not peel any of the veggies, just clean with a brush and soak the leaves. Then chop the veggies. Cumin, paprika, cayenne, basil, oregano, & other seasoning may be used.
Cover and bring to a boil, then slow boil for 30 minutes. Let stand for another 30 minutes and allow to cool. Strain the broth and throw the cooked vegetables away.