Juices · purely alkaline
Alkaline vegetable broth to drink
Potato, carrot, celeriac, leek, parsnip and herbs, simmered for 40 minutes and strained — the warm alternative to juice.
Alkaline vegetable broth to drink — 1.5 litres, 50 minutes
Method
4 steps, 50 minutes.
- Wash the vegetables and chop them roughly — there’s no need to peel them.
- Bring to the boil with the water, bay leaves and lovage and simmer over a low heat for 40 minutes.
- Pour through a sieve, press the vegetables lightly and season the broth with salt.
- Drink warm from a glass; it keeps for three days in the fridge.
Why alkaline
Potatoes, root vegetables and herbs are alkaline-forming — the classic broth of the alkaline kitchen, purely alkaline and warm.
Experience-based model
Tip from the kitchen
Blend the strained vegetables with a little broth — that makes a quick soup for the next day.
For bathing days. During long hours in the bath, a warm broth in a glass is a good companion — light, salty, warm. How a bathing day works
Keep cooking
More juices. 10 recipes in this category.
purely alkalineGreen alkaline juice
Cucumber, celery, spinach, apple, lemon and ginger — the green classic most people start with.
purely alkalineBeetroot, carrot and ginger juice
Earthy-sweet and deep red: beetroot with carrots, apple, ginger and lemon.
purely alkalinePure celery juice
A whole head of celery and nothing else — on an empty stomach, with lemon if you like.