Ingredients
- 3 Quarts Water
- 1 Large onion chopped
- 2 Each Carrots sliced
- 1 cup Daikon or White Radish root and top (ideal, but optional)
- 1 Cup Winter Squash cut into large cubes
- 1 Cup Root Vegetables turnips, parsnips, and rutabagas for sweetness
- 2 Cups Chopped Greens kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens
- 2 Stalks Celery
- 1/2 Cup Sea Weed nori, dulse, wakame, kelp, or kombu
- 1/2 Cup Cabbage
- 4 1/2 inch slices Fresh Ginger
- 2 Cloves Whole Garlic not chopped or crushed
- Sea Salt to taste
- 1 Cup Shitake or Maitake Mushrooms fresh or dried (If available; these contain powerful immune boosting properties.)
Method
Step 1
Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Step 2
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Step 3
Simply heat gently and drink up to 3–4 cups a day.
