A few years ago, when I participated in a 30 Day detox program through my yoga studio, someone gave me a recipe for detox broth. I had heard of juice cleanses, that crazy cayenne pepper and maple syrup cleanse, and the Betty Ford Clinic, but I had not as of yet, heard of a detox broth.
The recipe that fellow yogi gave me consisted of onions and a few root veggies and water and that was about it. I never actually prepared the recipe because it just didn’t sound that good and seeing as I don’t live atop a toxic waste dump, I don’t technically need a detoxing. But it did get me thinking about the idea of detox broth and set me on the path to a version that was not only drinkable, but actually enjoyable.
Detox Broth Recipe
In general, I aim for a broth that tastes like my midwestern grandma’s vegetable soup, which is no easy task considering the first ingredient in her vegetable soup is beef or pork shoulder. Oh, Iowa, I love you.
I’ve provided a list of ingredients and quantities for those of you who feel more comfortable cooking with an actual recipe, but honestly, I recommend just winging it. Add more of what you like the flavor of. My broth is never the same twice because I usually only make it when I have a bunch of vegetables laying around without a purpose in life.
If you are on an IBS diet, than you’ll want to steer clear of the vegetables that will cause a flare up. Here is a list. I have heard that tomatoes can bother people on anti-inflammatory diets, but I include them because a life without tomatoes seems hardly worth living.
I guess some people drink their broth cold, but that’s not my style. If you subscribe to ayurvedic philosophies, you’ll tell me the hot broth is good for my Vata dominant dosha. I love it, so you might be right.
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And don’t forget to comment below with what you put in your broth. I’m always looking for new variations to try.
This article originally published on www.groundingup.com.