Bieler's Broth for Nourishment and Healing
Updated: Nov 22, 2019
Bieler’s Broth is one of the mainstays here at ALIVE Retreats, at both our daylong and our residential retreats. It’s a great balance for the raw foods that we serve. It’s warm, yummy, alkalizing, and has the bioavailability of nutrients that cooked foods offer (raw foods offer the enzymes).
Dr. Henry Bieler was a visionary American physician and author of Food Is Your Best Medicine, in which he advocated the treatment of disease through diet. He believed that the body, with support of a good diet and exercise, has a natural ability to heal itself. His famous broth is rich in potassium and sodium, alkalizes the body, and supports the liver and the adrenal glands. It also helps the pancreas control blood sugar.
Bieler’s Broth provides a gentle way to detox, either as the sole food intake, or as a supplement while juice fasting. It also works beautifully as an addition to your regular diet.
There are different versions of Bieler’s Broth; some cook the parsley while some leave it raw and add it at the end. (We advocate leaving it raw.)
We add the herbs like Basil, Rosemary, and Oregano to help increase the detoxing and anti-inflammatory benefits as well as to make this broth taste even better. Adding ghee to the broth brings a lot of additional health benefits as well. Ghee is clarified butter. In the practice of Ayurveda, ghee is used to heal a wide variety of ailments. It reduces inflammation, lubricates connective tissues, bolsters the immune system, and is believed to promote memory and intelligence. If you are Vegan you could add hemp or flax seed oil after cooking instead of Ghee, adding flavor, healing benefits and a creamier texture.
Here is a basic recipe. Wellness Mama recommends adding dandelion greens and nettles too. You can play around with the recipe and make it your own.
4 medium zucchini, ends discarded and zucchini sliced into rounds
1 pound string beans, ends trimmed
2 stalks celery, chopped
1-2 bunches parsley (flat-leaf or curly), tough stems removed (you can freeze the stems for stock making)
4 cups water
Place all ingredients in a pot and bring to a boil. Skim any foam on the surface, lower the heat and simmer, covered until the vegetables are bright green and tender, about 10 minutes.
Puree soup in the pot with a handheld blender or in a blender in batches.
This broth freezes well and can be made in a big batch that you can put into smaller serving sizes for convenience.