Dr. Henry Bieler was a medical doctor and the author of the book Food is Your Best Medicine. He pioneered the idea that many diseases and conditions can be treated and/or cured through diet and nutrition.  He encouraged the use of Bieler broth as a way to help the body detoxify and restore balance. He believed that the combination of vegetables is ideal for restoring acid-alkaline and sodium-potassium balance to our organs and glands, especially the adrenal glands.  Additionally, Bieler broth is a gentle way to assist our body with detoxification by supporting the liver and blood sugar balance. It is also very easy to digest.

There are many things that I love about Bieler broth. The first, quite simply, is the color. I love eating foods that LOOK healthy—and to me, the deep green color of this broth looks soooo vibrant and nutritious 🙂 The second is that I enjoy it throughout the entire year. This past summer, I made batch after batch using the plethora of summer squash (green and yellow), string beans (purple, yellow, and green) and fresh parsley that abounded in our garden! In the winter, I love the warmth of it for breakfast— and have made it using my simple chicken stock  (instead of water) that I often have on-hand. Stock gives it a heartier and more filling feel in the colder fall and winter months.

Bieler Broth
Serves 5

Ingredients:
3-4 medium zucchini, roughly chopped
3-4 cups string beans, ends removed
3 stalks celery, roughly chopped
1 cup parsley, thick stems removed
4 cups of filtered water (or enough to almost cover all the vegetables)
1 tsp. sea salt

Method:

1. Add all the ingredients into a pot and simmer for 20-30 minutes, or until everything is soft.
2. Transfer the mixture into a blender (it may take several batches) and puree until smooth. I personally use an immersion blender and it works very well and requires no additional clean up!
3.  You can eat the Bieler broth as is—or you may choose to rewarm and add some fat such as olive oil, coconut oil, or ghee—or spices such as cumin, sea salt, celery salt, or herbamare to taste. You can also experiment with using different proportions of vegetables to your liking.