Potassium Broth Benefits
Potassium broth is best sipped warm like tea. It is an incredible rejuvenator! When a tablespoon of liquid whey is stirred into each cup, it assists digestion and absorption of the copious amounts of potassium and other minerals present in the broth. The liquid whey also adds enzymes and probiotics.
Potassium broth is an excellent present to bring to a dear friend after she’s had a baby. It is also a wonderful tonic for someone who has recently had surgery or suffered an extended illness.
I’m often asked what is the best thing to bring to a relative in the hospital. Without a doubt, homemade soups and Potassium broth in a thermos top the list! It is easy to load up a small cooler with 3 or or more thermoses for the days’ meals. Liquids stay warm in a thermos for many hours. I have not found a nurse that objects to a small cooler by a patient’s bedside.
One other excellent use for potassium broth for pregnant and newly postpartum Moms. It is fantastic for eliminating those leg cramp at night. People sometimes suffer from these as they get older as well. A mason jar of this tonic in the refrigerator for sipping at night before bed is a great home remedy for this problem.
Another dish that is perfect for recovery is Kitchari porridge. Of course, the healthiest bone broth loaded with gelatin is a wonderful food to offer as well. Potassium broth is much quicker to make, however, and is a good option for friends/relatives who are vegetarian.
How to Make Potassium Broth
Potatoes are nightshade vegetables. As a result, be sure to use very fresh, preferably organic potatoes in this recipe. They should never be green under the skin or have any visible sprouts, as this could add the toxin solanine to the potassium broth.
Inspired by the recipe in Nourishing Traditions Cookbook.
Potassium Broth Recipe
Recipe for homemade potassium broth that is an excellent tonic postpartum or for those recovering from surgery or illness in the hospital
Peel potatoes. Place the potato peelings, carrots and celery in a large pot with the filtered water. Bring to a boil, reduce heat and simmer for 30 minutes. Add parsley and simmer for 5 more minutes.
Cool and strain the finished potassium broth into glass containers in the refrigerator, reheating small amounts as needed. Add 1 TBL whey to each cup for a big boost to mineral assimilation.
Potassium broth freezes beautifully, so freeze what you will not use in about one week.
Potassium broth lasts about 4 days in the refrigerator. Freeze what you will not use in that time.
The cooked and strained veggies are ideally tossed into the compost bin (all the minerals are in the broth!).
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.