Makes about 7 cups broth; 3 ½ cups vegetables
1 ½ cups finely diced (3/8 inch) zucchini
1 cup thinly cut green beans (about 4 ounces)
3/4 cups finely diced (1/4 to 1/8 inch) celery root or 2 celery ribs, finely diced
3/4 cups finely diced (1/4 to 1/8 inch) peeled carrots
Sea salt (optional)
Put all the vegetables in a large saucepan with 2 quarts of pure (nonchlorinated) spring water. Bring to a boil; skim off any scum that rises to the top.
Reduce the heat to a simmer, partially cover the pot, and cook the vegetables for 10 to 12 minutes, or until they are soft.
Remove from the heat and let stand, covered, for 10 minutes.
Note: If you wish to double, or even triple, the recipe so you have a good stock of alkalizing broth on hand, you may do so, keeping only enough for two days in the refrigerator and freezing the rest in measured containers. However, the vegetables cannot be frozen and may only be eaten the first two days; any leftovers must be discarded.
From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.