For every 3 quarts of water, add:

• 1 large chopped onion
• 2 sliced carrots
• 1 cup of daikon or white radish root and tops, cut into large cubes (ideal, but optional)
• 1 cup of winter squash, cut into large cubes
• 1 cup of root vegetables, cut into large cubes: turnips, parsnips and rutabagas for sweetness
• 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens
• 2 celery stalks, cut into large cubes
• 1/2 cup of seaweed: nori, dulse, wakame, kelp or kombu
• 1/2 cup of cabbage, cut into large cubes
• 4 1/2-inch knob of ginger, sliced
• 2 cloves of whole garlic
• Sea salt to taste
• If available, you can add 1 cup of fresh or dried shiitake or maitake mushrooms

Directions

1. Add all the ingredients at once and place on a low boil for approximately one hour. Simply continue to simmer to taste.
2. Cool, strain out the cooked vegetables and discard them. Store resulting broth in a large, tightly sealed glass container in the fridge.
3. Before consuming, heat gently. Drink at least 3 to 4 cups a day.
4. Makes approximately 8 cups or 2 quarts.

This recipe originally appeared in “Reclaim Your Health With the 7-Day UltraSimple Slimdown Plan.”

The post Dr. Mark Hyman’s UltraBroth Recipe appeared first on Experience Life.