Contact
E-mail:
PO Box 93
Clearlake, WA 98235
USA
Bieler Broth
Not feeling so good? Try eating 80% alkaline foods and 20% acid foods and see if that helps. Start off with this highly nutritious food called “Bieler Broth.” Named after it’s “inventor,” Dr. Henry Bieler, Bieler Broth should be taken into the body everyday, if possible.
This amazing broth helps to cleanse, rebuild and maintain the body’s system by helping to neutralize acidity and nourish all parts of the body with its alkaline-forming ingredients.
Preparing it, at least every other day and refrigerating the days between, should become a priority for anyone truly determined in achieving optimum health in this day and age.
To learn how the broth helps heal the body read: “Food is your Best Medicine” by Dr. Henry Bieler.
How to prepare Bieler Broth—
Use Fresh Organic:
• Celery - One bunch.
• Green Beans - same volume/weight as celery bunch, fresh or one frozen.
• Zucchini- 4 to 6 medium size.
• Parsley - One bunch.
• Distilled Water
You will need:
• around an hour to cook
• a large (wooden) spoon
• a large pan with lid
• a decent blender
• a very large glass container with a lid or a stainless steel container to store broth in the refrigerator.
• a sharp kitchen knife
• cutting board
In this order:
Wash all vegetables.
Then, in a large (non aluminum) pan, half filled with boiling water, add chopped celery (sliced in one inch lengths) and bring again to a boil.
Once the celery has boiled for a minute (or so), add the green beans (also cut in one inch lengths).
Bring to a boil and after another minute add the zucchini (cut in quarter inch pieces).
Once the vegies come to another boil, check to see it the zucchinis are starting to soften up. If they are and the celery green beans have softened up (but not mushy, take the pan off the heat and prepare cooked vegies for the blender. Remember, you will not be cooking the parsley.
Important: Again, it is critical that none of the three vegies have been overcooked. You don’t want them mushy, cooked but not under cooked, either. It they are under cooked the broth will be chunky, full of celery strands, not so easy to swallow. If they are overcooked, this highly alkaline group of vegies quickly becomes acid and bitter. If undercooked, the broth won’t be as sweet as it can be. It may take a few batches to get it down. Creamy, smooth, sweet and vibrant green.
Now, if we were to picture the scene at this point, the three cooked vegies are in the pan with the water, the parsley has been washed, sitting on the cutting board and the stems have been removed. The blender is sitting before you ready to take over. Take about a third of the chopped parsley and place in the bottom of the empty blender. Scoop out some cooked vegies and water using a mug or ladle. The blender should be about 2/3 full. Place the lid on the blender. Hold the lid down with a small towel draped over the top of the lid. Begin with a slow speed pushing buttons to the highest speed. The ingredients will want to jump out of the container so hold the top firmly down.
Once blended to the consistency that suits you best, pour into large glass container. (It has been the experience of this Bieler drinker that the longer the blender runs, the creamier the consistency and better the broth tastes.)
Repeat until all ingredients have been blended. Take a large spoon and periodically stir broth in glass container. It is important to note that if the broth is not stirred it will continue to cook, even in the glass container, which will turn the broth to acid (becoming bitter to the taste).
Now, if you are planning to eat what you have just cooked, then you needn’t be so concerned with the stirring process. Once you have stirred the broth for the last time, place in refrigerator and DO NOT CAP. Otherwise, the broth will continue to cook and go acid in the refrigerator. Once the broth has cooled down to cold, then cap it. The broth can be kept in the refrigerator for two days after it has been cooked. The broth can either be eaten cold or heated up again. Only heat up that amount which you want to eat for that meal. The remaining amount can be placed in the refrigerator, again.
You will be able to tell if the broth has passed beyond its life-span. It will taste bitter. In fact, when it is first eaten fresh, it should taste sweet. Or relatively sweet considering what it consists of. If it is not somewhat sweet, then; 1. the broth was overcooked, 2. the vegies were not fresh or 3. the vegies (probably the celery) were way under cooked. In addition, the color of the broth is significant. Once blended the color should be a rich vibrant green. If it is a yellowish green, chances are it was overcooked.
Ideally, it’s best to drink the broth as often as you possible can; everyday in the first few months. Do not ever place warm broth in a thermos container for it will continue to cook and go acid and not be suitable to drink. You can drink the broth in it’s cold state if “on the run.”
Lastly, it may take a few cooking sessions to get it down, so be patient and the results will be well worth it. And don’t be surprised to find yourself visiting the bathroom as your system begins to find balance. It is a common by-product of the body normalizing. Enjoy!
