Potassium broth... what to eat when you (eh-hem) overindulged or just need a bit of a pick me up. It's not unusual when seasons change to feel the impact of a congested liver. I have had many clients email about this -- feeling drained, with lower than normal energy, even lower back pain. If you're in this camp, you're not alone!
Make yourself some of this goodness!
6 medium Russet Potatoes
6 celery stalks
1 bunch parsley
2 medium carrots
1 bunch dark leafy greens (kale, collards, chard)
3 one-inch slices of ginger root
1 teaspoon sea salt
1/2 teaspoon crushed black peppercorns
Put 10 cups of water into a pot, cover and bring to a boil.
Gently wash your produce, but don't scrub too hard.
Slice the peel off the potatoes at about 1/8 inch depth. We are using the peel for this broth, so set the potato insides aside for another use.
Roughly chop remaining vegetables.
When water is boiling put in everything except the ginger. The water should cover the vegetables with an inch or two to spare on top.
Return to a boil, then cover and reduce heat to simmer.
Cook covered for 1.5 hours.
Add the ginger and continue simmering with the lid on for 30 minutes.
Turn off the heat and gently mash the veggies, then strain the broth.
Sip this throughout the day or use some as a base for a light soup.