This is well worth the effort. Get in the habit of making it once a week or so. You can mix it up as needed and in response to seasonality. The important part is the regularity, proportionality and diversity inclusive of the parsley, cilantro, seaweed and mushrooms. 

For every 2 gallons of pure water add:

1 medium red onion
1 medium white onion
2 medium carrots
8 celery stalks
8 cloves garlic
1 medium daikon radish (root and tops), optional but ideal
1 small butternut or other winter squash (in winter) or 1 medium zucchini and 1 medium yellow squash (in summer)
1 Spanish black radish, optional but ideal
1 medium red or golden beet (root and tops)
1 medium turnip
(root and tops)
1 bunch kale (your choice)
1 bunch parsley
1 bunch cilantro
½ bunch rainbow chard
½ bunch mustard greens
½ cup dried seaweed (wakame, kelp, dulse, or nori) (1 cup if fresh)
½ small red cabbage
½ small green cabbage
1 lemon (cut in half)
1 thumb sized piece of ginger minced
2 tsp. turmeric
1 cup dried maitake or shiitake mushrooms (two cups if fresh)
1 tbsp. sea salt
1 tsp. black pepper
2 cayenne peppers

Step 1) Chop all ingredients except for cayenne pepper and garlic (add these whole) along with all other ingredients at once and place on a low simmer for approximately 1 hour. Depending on exact ingredients and seasonality, it may take a bit longer.

Step 2) Once done, allow to cool on stove for few hours then strain (you can eat the cooked vegetables, they are great dehydrated, you can also dehydrate your juiced veggie pulp—these are both awesome sources of dietary fiber).

Step 3) Store the broth in a large glass container that is well sealed in your fridge. Gallon jugs work well. You can warm gently and drink 2-4 cups a day. Also, this serves as a great base, and steam sautéing liquid, for a lot in your Superfoods kitchen.

Dish Type: