This recipe was originally created by Dr. Henry Bieler to assist the body during times of stress. The combination of vegetables helps restore the acid/alkaline balance in the body, nourishes the adrenal glands and gives the digestive system time to rest. I use this recipe during twice-yearly cleanses – Spring and Fall – to help the body rest and restore itself and any other time during the year when I need a break from over-consumption of rich foods (aka post-holiday time!).
4 cups filtered or spring water (you may also use homemade chicken stock for a more nourishing and flavorful option)
1 cup green beans, chopped
1 cup celery with leaves, chopped
2 to 3 medium zucchini chopped into chunks
1 bunch parsley, finely chopped
1 bunch fresh thyme or other fresh herbs of your choice – optional
Tie fresh herbs together and place into pot. Put the water or stock in a pot and bring to a boil. As the water/stock is coming to a boil add celery and green beans first then parsley and zucchini. Once it boils turn off the heat, cover and let sit for 5-10 minutes depending on how soft you like your vegetables. Remove the herbs and eat! You can puree the entire pot if you prefer.
If the recipe is being used more as a soup you may add miso paste or salt for flavor. If you are using the broth as part of a cleanse do not add salt or other seasonings. If you find you need more nourishment during a cleanse make the broth with homemade stock and add small amounts of plain, cooked basmati or jasmine rice for added energy.
Eat three bowls daily for breakfast, lunch, and dinner for at least two days and as many as five. If you choose to cleanse for five days using chicken stock will provide more sustenance and nutrients for detoxing.