Drink your potassium broth

This week I had a few organic vegetables left over from my weekly delivery, and I realised I had the perfect combination to make a Potassium Broth.

But isn’t ‘broth’ a stock?

Yes, they can be used as stocks but broths are also a great drink to add to your day. As broths are liquefied, they are a great way to absorb minerals easily and do not need to be digested further by your stomach. Broths are loaded with nutrients and flavour they can be substituted for water in many other recipes (such as where you’d otherwise see ‘stock’ written in a recipe) and can be frozen for later use.

The health benefits of potassium include relief from high blood pressure (please seek advice from your health care professional if you are on blood pressure medication), heart and kidney disorders, anxiety and stress, enhanced muscular strength, metabolism and is great for the nervous system (it is needed to transmit messages from one nerve to another).

As the third most abundant mineral in the body, Potassium is important for maintaining a high level of well-being. Potassium should not be overlooked as an inclusion in routine diet. Potassium helps keep our bodies alkalised <perhaps add a few words about what ‘alkalised’ means for the body> and functioning at our best potential.

Think you might be Potassium deficient? Here are just some signs…

  • Fatigue
  • Muscle weakness
  • Heart palpitations
  • Anaemia
  • Dry skin
  • Acne
  • Anxiety/Depression
  • Foggy brain
  • Headaches
  • Cramps
  • High blood pressure
  • Intestinal pain
  • Diabetes

…To name a few.

Now here’s the fun part. Making your broth!

You’ll need:

  • 2 tomatoes diced, washed with skins
  • 2 leeks, chopped
  • 3 cloves of garlic
  • 2 stalks of celery, diced
  • 1 cup of parsley, chopped including stalks
  • 2 handfuls of green beans, chopped
  • 4 medium zucchinis, chopped
  • 2 bay leaves
  • Cover with filtered or spring water
  • A good pinch of sea salt and pepper

Method

  1. Place vegetables in a pot, cover with water.
  2. Bring to the boil, and then reduce heat to a very low simmer.
  3. Simmer for 2 hours.
  4. Strain into a clean container and discard the vegetables.
  5. The broth will keep in the fridge for five days or months in the freezer.

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