Homemade Kangen Water Vegetable Broth
Guy Siverson
Last Update 4 yıl önce
-3 - 4 lbs Vegetables (celery, carrots, onions, tomatoes, green bell peppers, turnips, potatoes, mushrooms, etc)
-2 tbsp. olive oil
-3 cloves garlic
-2 bay leaf
-8 cups Kangen Water (pH 9.5)
-1 bunch fresh parsley, chopped
-salt and pepper to taste
Directions:
Bring all ingredients to a boil in a large pot.
Reduce heat and simmer for at least an hour.
Strain the vegetables with a colander over a bowl or pot, and remove bay leaves. You can also roast the vegetables before making the broth for a more robust flavor.
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