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Healing Broths

Healing Broths
 
Original Bieler Recipe

1 pound of string beans
2 pounds zucchini
a hand full of curly parsley
enough water to cover your veggies *add more water for pure broth

Into rapidly boiling water add above and boil for 10-15 min until fork goes thru outside of zucchini, puree using the water you cooked it in and make it the consistency you desire.
Uses: The original recipe was developed by Maverick Physician Henry Bieler to heal a variety of illnesses’s. Many times the broth/soup was used as a fast.
Explanation: Dr. Bieler would take a detailed study of the patients endocrine glands. This includes the adrenal glands, pituitary gland and the thyroid gland. Dr. Bieler would then prescribed a dietary cure. The cure depended up the the glands which where dysfunctional. The cure would be a limited diet, or even a fast on Bieler’s broth. The vegetables are like nature’s vitamins, and restore such elements as potassium, and sodium to our glands. Dr. Bieler was particularly interested in restoring the liver as a way to health.

Modifications to the Recipe

These are some possibilities of how to modify the Bieler’s soup. This can be if you are not treating intensely a specific health condition. Create your own variety of healing vegetable soup based on your own personal needs and desires.
Add Carrots
Add several stocks of Celery
Add Kale or potatoes
Add raw butter or cream to the soup after cooking and cooled (only after the 7-10 day cleanse not during)
Add half a hand full of cilantro
Omit Parsley for breastfeeding women

Hippocrates Soup

These are derived from Max Gerson. They are based on a recipe from Hippocrates. I would be really interested in his original soup recipe. This is soup used to cleanse, heal and nourish the body. I found a few recipes, so you will need to pick choose and modify for yourself.

Hippocrates Broth or Soup

For one person, use a 2-quart pot and the following vegetables, then cover with water:
1 medium celery knob (If not in season, use 3-4
stalks of branch celery; pascal celery is preferable.)
1 medium parsley root
2 small leeks (substitute 2 small onions)
2 medium onions
Little parsley
1½ lbs. tomatoes or more (i do not recommend this)
1 lb. potatoes
Do not peel any of these vegetables, but wash and scrub them well, cut them coarsely, cook slowly for 3 hours, then put through a food mill in small portions; scarcely any fibers should be left. Vary the amount of water used for cooking according to taste and desired consistency. Garlic may be used at liberty or cooking or squeezed fresh into hot soup. Let the soup cool before storing. Keep it well covered in the refrigerator for no longer than 2 days. Warm up as much as needed each time.

Arise & Shine Recipe for Alkalizing Vegetable Mineral Broth

A vegetable broth made from organically grown vegetables can be an excellent source of essential electrolytes.
Dice 3-4 unpeeled organically grown potatoes of any variety
Dice one small organically grown onion
Thinly slice 3-4 stalks of fresh organically grown celery
Thinly slice 1 or 2 fresh organically grown carrots
Chop a large handful of organically grown greens such as kale or chard
A finely diced sweet potato or yam adds a wonderful flavor, if you like.
Place in 3 quarts of pure clean or distilled water. Simmer for 20 minutes, Strain the liquid, discard the veggies and drink.

Don’t be afraid to experiment! Adding a teaspoon of raw organic apple cider vinegar and a dash (or more) of cayenne pepper livens up the flavor. Fresh or dried organically grown herbs such as parsley, oregano, thyme, savory or any salt-free, msg-free and other additive free-herbal seasoning blend can be added for extra flavor. Truly, any organically grown vegetable of your liking can be added to the broth.

Potassium Broth

This is a great tasting addition to any cleansing program. It will flush your system of unwanted salts and acids while providing a concentrated amount of vitamins and minerals. It is best made after breakfast to make sure you have it ready by lunch. If you have a slow cooker it can be done the evening before to slow cook overnight.  
Fill a large pot with: 25% potato peelings
25% carrot and beet peelings
25% chopped, onions and garlic,
25% celery and greens.  Add hot peppers to taste or if you wish, the cooler herbs like Thyme and Marjoram. Add enough spring water to cover vegetables, with the addition of Miso or Tamari if you wish.   

*note for making broth and not soup simply cook to choice and strain broth from vegetable and then compost or recycle vegetable. (you animals may eat them)
**If making soup after cooked and cooled down add omega oils and Olive oil..and a pinch of sprouted flax seed powder and or Hemp seeds or help protein powder!