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Potassium broth


Now that I’m back on the cold and snowy East Coast, I’m remembering how good it is to have an arsenal of warm drinks. How about a bit of old-fashioned broth?

It was from Jethro Kloss, in the hippy handbook Back to Eden, that I first heard about potassium broth. Kloss’ version of potassium broth included oats and bran to give the broth extra body. He frequently prescribed it for people who were sick and couldn’t handle solid food. If you Google for “potassium broth,” you’ll find many versions. They all involve fresh vegetables, peels and all, simmered for four hours or so and strained.

The broth I made today included a beet, a turnip, a couple of potatoes, some celery, onions, turnip leave stems, collard stems, and the outer leaves from a cabbage. It’s still simmering, but I think I will add some tomato paste to the broth after I’ve strained out the vegetables, to make it taste more like vegetable soup.

It seems a waste to strain the broth and discard the vegetables, but I’ll drink the electrolytes, and my chickens will be happy to get the pulp.


  1. Namin wrote:

    do you need to put salt in the broth ?

    Thursday, October 22, 2015 at 3:20 am | Permalink
  2. daltoni wrote:


    Thursday, October 22, 2015 at 4:59 am | Permalink

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