Potassium broth

This deep purple, clear broth is a rejuvenating blood-builder, rich in potassium, which helps to flush out toxins and replace electrolytes. A long, slow simmer helps to draw out the goodness from these carefully chosen vegetables to deliver microminerals to the body with barely any digestion required. Unlike the usual Ayurvedic recipes, this one can be made in bulk as it is more of a medicine than a meal and is focused less on the Prana (see here) and more on medicinal values. If you’re unwell, have a small bowl of this instead of dinner, and when you’re back on your feet try this as a remedy 30 minutes before meals, so as not to dilute its effect. It’s a medicine, so don’t eat this every day – instead, freeze in portions so that you can access it whenever you need to.

You could turn the leftover vegetables/pulp into another dish, flavoured with a tarka (see here).

Serves 10

3 medium potatoes, scrubbed but not peeled

3 medium carrots, scrubbed but not peeled

1 large onion, peeled

1 medium beetroot, peeled

2 sticks of celery, halved

50g (½ cup) shredded red cabbage

7.5g (¼ cup) parsley stalks

1 bay leaf

2.4 litres (10 cups) water

1 Roughly chop the vegetables and combine everything in a large pan. Bring to the boil and simmer, lid on, for 2 hours on a very low heat.

2 Carefully strain the broth using a large slotted spoon or a colander to remove the large pieces of vegetables and then either allow the broth to settle and ladle from the top or further strain through a muslin or cheesecloth to remove the tiniest pieces for a clear broth. The broth should be as clear as possible for easy digestion.

3 Pour the broth into several jars which you can keep in the fridge and enjoy over 2 days, or freeze in portions.

TIP

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Storing the broth in the fridge in smaller portions means you don’t disturb the nutrients as much as if you were to keep pouring from the same pot. You can also freeze the broth as ice cubes and store for 3–4 weeks for use post-workout, remembering not to do it every day.