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Recipe: Bieler's Broth (Cleanse)

Writer's picture: Allison JurgensAllison Jurgens

Affectionately known as 'Green Soup' this is a cleanse staple


Bieler's broth is a wonderful mix of vegetables, fresh herbs and purified water. It contains loads of vitamins, minerals, fiber from vegetables that are cholagogues (bile flow enhancers) and secretagogues (agents that promote the secretion of hormones, enzymes, neurotransmitters, or other compounds). We use this lovely broth to improve digestion, lightly scrape the walls of the GI and to get things moving.


During the pre-cleanse (days 1-4) and post-cleanse (days 9-12), you'll eat 1-2 8oz servings of Bieler's broth a day. I recommend you eat it for breakfast or lunch. It does sometimes cause gas and bloating which can lead to an uncomfortable night of sleep.


Although it is best when served fresh, you can make it in the morning and eat it a few hours later. We want the soup to contain as much prana as possible, and it works best when consumed immediately after cooking. Always eat it warm and never cold.


The recipe below if for 1 serving. Remember to use organic when possible.





Ingredients:

  • 1/2 bunch of fresh watercress (This can sometimes be hard to find. You can substitute with fresh parsley and/or cilantro. If you have a thyroid condition, use the parsely-cilantro mix in lieu of watercress.)

  • 1 small-medium sized zucchini; chopped in 1/2" to 1" chunks

  • 1 cup of fresh green beans; chopped in 1/2" to 1" pieces

  • 1-2 stalks of celery; chopped into 1" chunks

  • 1/2 green apple; chopped into 1" chunks

  • Pink Himalayan salt

  • 1 teaspoon of grass fed organic ghee

  • 1-2 cups of purified water

  • Optional: 1/2 avocado

  • Optional: Sprouts (of any kind)

  • Optional: Soaked raw sunflower seeds

  • Optional: Hemp hearts


Directions:

In a medium pot, combine water, ghee, salt, apple and veggies (not the herbs). Bring to a boil then reduce the heat to medium-high. Cook for 5-10 minutes until veggies are slightly tender. They shouldn't be crisp, but they aren't soggy either. Remove from heat and let it cool for 5-8 minutes. Pour everything into a blender and add the fresh herbs and/or watercress. Be sure the ingredients are cool enough before you puree. Hot ingredients will pressurize when blended and can cause a bit of an explosion that can lead to burns and a huge mess. Puree until smooth. Top with any or all of the optional garnish.


I personally also like to add a spoon full of cilantro chutney and will pour the soup over a little bed of sprouted seed crackers. (Seed crackers should be soaked so they are no longer dehydrated.)

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