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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 86.7
  • Total Fat: 6.1 g
  • Cholesterol: 17.4 mg
  • Sodium: 374.8 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 5.7 g

View full nutritional breakdown of Brasco Broth calories by ingredient
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Brasco Broth

Submitted by: NEALSNEWS

Introduction

This is my life-saving broth from Dr. Brasco and Jordan Rubin's book Restoring Your Digestive Health. I was down to living on almost liquids from a severe digestive illness and am now enjoying life again. This is my broth (more of a hearty soup) that is a staple now in my life. This is my life-saving broth from Dr. Brasco and Jordan Rubin's book Restoring Your Digestive Health. I was down to living on almost liquids from a severe digestive illness and am now enjoying life again. This is my broth (more of a hearty soup) that is a staple now in my life.
Number of Servings: 20

Ingredients

    3 Qts. of filtered water
    1/2 oz. structured water additive (like Willard's water)
    1 T. apple cider vinegar
    4-6 T. coconut oil
    1 organic chicken
    2-4 chicken feet (I can't find these in my area)
    8 organic carrots, slice
    6 stalks of organic celery, sliced
    2-4 organic zucchinis, sliced ( I use one zucchini and one summer squash)
    3 medium sized organic onions, peeled and diced (I use one large one)
    4 inches ginger, grated
    5 cloves garlic, peeled and diced
    2-4 T. moist high-mineral Celtic sea salt (I use 3 and it's just right)
    1 large sprig parsley


Directions

Place the filtered water in a large stainless steel pot, add the structured water additive and the cider vinegar and let stand for 10 minutes.
Add the oil, chicken, chicken feet, vegetables, ginger, garlic and sea salt; and bring to a boil over high heat. Let boil for 60 seconds, then lower the heat and simmer for 12-24 hours. About 30 minutes before removing soup from the heat, add the parsley.
Remove the soup from the heat. Remove and discard the chicken feet. Remove the chicken meat from the bones, place the chicken meat back in the soup and discard the bones. Ladle into soup bowls and serve hot.

Number of Servings: 20

Recipe submitted by SparkPeople user NEALSNEWS.






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