I first used potassium broths back in the mid-1980s when I was a student of Nature Cure.
Potassium broths have been used for generations to help get through colds and alleviate the symptoms of flu, boost immunity, as well as build up the body to resist illness.
They are deeply healing and cleansing, and although back in my youth I crafted vegetarian potassium broths, these days I go with my current chosen dietary choice which includes meat.
Make certain that your beef bones come from grass-fed animals, and that they are organic where possible, they certainly need to be grass-fed at minimum. Most bones or meats you buy in supermarkets or regular butchers simply are not!
The vegetables that are included in this broth are all high in potassium, hence the reason they are included. The kelp seaweed isn’t that high in potassium, and simply adds extra umami flavour as well as minerals.
Nettle Potassium Broth Recipe: Ingredients
- 1500g potatoes (peeled)
- 600g onions (chopped)
- 200g nettle tops (chopped)
- 30g dried kelp (chopped)
- 1 head of garlic (smashed up)
- 1kg beef bones (sawn into small pieces)
- 1 litre boiling water
Nettle Potassium Broth Recipe: Instructions
- Roast the beef bones at 190C for 30 minutes, while doing so heat up your slow cooker on high. Once roasted, place the bones in your slow cooker along with the water.
- Add the peelings from the potatoes (not the potatoes themselves), along with the onions, garlic, kelp seaweed and nettle tops.
- Simmer in the slow cooker on low for between 6-8 hours, longer if you want a stronger flavour.
- Sieve out the bones and plant matter and store in a refrigerator until ready to use, or drink straight away as a delicious, immune boosting broth.