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Dr. Bielers Broth, 'cause my mom said so.....

 
Jeanine Gurley Jacildone
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My mother, who is 73 and outrageously active, sent me this e-mail telling me I should learn to make Dr. Bieler's Broth. I think I will:

DR BIELER'S BROTH: IN THE 1950'S HE WAS " A SOMEWHAT CONTROVERSIAL ADVOCATE OF USING FOOD TO IMPROVE HEALTH". "HE PRESCRIBED THIS BREW TO HIS PATIENTS TO REINSTATE THE BODY'S ALKALINE STATE AFTER YEARS OF ACIDIFYING THE BODY WITH IMPROPER FOODS."
http://www.body-expressions.com/newsletters/newsletter/2565078/61304.htm

 
Jeanine Gurley Jacildone
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And BTW, mom types on all caps - 'cause she wants to . I think it is just an expression of her energy level.
 
Jenna Sanders
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This sounds like it would be quite palatable. I wonder if it would be okay to freeze?
 
Jocelyn Campbell
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Excellent! The Naturopaths I used to work for recommended this broth all the time. I'd lost the recipe and this is just perfect to find now. Thank you Jeanine!

Hope you don't mind that I quote the recipe from the link you shared:

Bieler's Healing Broth

Bieler's Broth
The Original Healing Soup

Uses: The original recipe was developed by Maverick Physician Henry Bieler to heal a variety of illnesses. Many times the soup was used as a fast or a general detox.

Dr. Bieler's Health Broth
Adapted from "Food is Your Best Medicine" (see below)
Wonderful for a Fall or Winter Detox
· 3 stalks of celery
· 3 whole zucchini
· 2 cups of string beans
· 1 cup of (Italian)parsley
1 Tbl. of unsalted butter

Dr. Henry Beiler created this vitamin and nutrient rich soup to heal his patients. Bieler's broth,(Beiler's broth) contains zucchini and string beans, which are rich sources of organic potassium and sodium. The liver and probably other organ's use those elements to clean and revitalize the body. Occasionally, when you’re sick, the best thing to do is not eat.Instead, drink Dr. Bieler’s healing broth recipe for energy, weight loss, and cleansing.

Directions for making the broth
Put 1 cup of water into a stockpot. Put the string beans in first and steam for about 5 minutes. Then put in the celery and zucchini into the pot and steam for another 5 - 7 minutes or until tender, but still crisp. Do not overcook.

Then put the vegetable water and the cooked vegetables together into the blender. Blend until liquefied. Add a teaspoon of raw unsalted butter and a large handful of parsley. Blend again until parsley is liquefied.

Dosage: Drink 2 cups a day of the broth/soup for an excellent way to stay healthy.

*Optional add 1 clove of garlic.

 
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