I am sorry; I seem to have misplaced my favourite recipe book containing the broth. I am currently moving and half my books are packed up the other half have gone to the charity shop.
This is what I can tell you: It is important use certified organic vegetables, herbs and spices whenever possible. This broth is a healing broth; you don’t want toxic chemicals such as pesticides, insecticides and fertilizers from non-organic vegetables in the broth. If you can’t afford all organic, just use half and half. If you can’t source organic, then just use the best quality vegetables you can afford.
But the basic broth is filtered pure water and vegetables brought to the boil in a stainless steel pot. Fill the pot ¾ with water and add all the produce you are using. The idea is to slowly leech all the vitamins, minerals and other nutrients from the vegetables. Once boiling, you then lower the heat and simmer for at least a minimum of 1.5 hours for vegetable broth and for at least a minimum of 3 hours if you have included a chicken carcass. If you want to add a teaspoon of wheat-free bullion or wheat-free shoyu / tamari or miso, or black peppercorns, then wait to the end to stir them in.
When the broth is ready, you strain the liquid through a sieve, and discard all the vegetables / bones / meat. Drink only the broth liquid. Lasts around 2 days in the fridge, just reheat when needed. Although if you are in a cold climate, you don’t even need to refrigerate, just leave in a pot on the stove covered and reheat when needed.
Use things like kale leaves, spinach, cabbage, celeriac, celery including the leaves if using organic produce, leeks, turnips, parsnips, radish, beetroots including the tops leaves if using organic produce, watercress, potato peel, carrots, onion, garlic, fresh herbs. The more green leafy vegetables and root vegetables you can get in the broth the better.
Loads of different recipe ideas on the web but the process is basically the same. Here are two ideas:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=56304
http://chetday.com/brothhealingproperties.htm
If using meat and bones, only use from certified organic free range animals that are reared on a natural organic diet, as you obviously want to keep any antibiotic traces out of the broth.
This broth is rich in potassium and other nutrients, it can be used in place of solid food for a few days if feeling run down or if you can’t eat due to a health issue.
Broth is extremely nutritious because it is in easy to assimilate liquid. The gelatine which is the end result of minerals leeched from the animal marrow, bone, and cartilage and the added minerals from the vegetables, help to sooth your intestines.
Honestly, you are quite safe not eating solid food. In the past eleven days I have hardly eaten any solid food. I am surviving on filtered water, lots of homemade vegetable juices and homemade vegan smoothies. The only solid meal I have eaten was fresh fruit four days ago and lightly steamed fresh vegetables and potatoes three days ago. I find fasting on liquid to be very healing. Soon I will be introducing broths and then pureed soups, then healthy solid food again next week.
The only other thing I will mention is: when you are in a flare, rest and sleep is extremely important. Your body only heals, repairs and rejuvenates when you are sleeping, so a good nights sleeps and some nanna cat naps throughout the day if possible are a fantastic way to aid your recovery.
You need to give up the tinned soup and ham sandwiches and crackers, and find more soothing nutritional foods to be eating. Homemade broth and homemade soup are both a great start.
Just listen to your body. It will tell you what it needs.
