How to Make Potassium Broth
- Peel the potatoes and place them, the carrots and celery into the 4 quarts of filtered water.
- Boil, reduce heat and simmer for 30 minutes. Add the parsley and simmer for 5 more minutes.
- Cool the broth in glass containers in the fridge, reheating small amounts as needed.
- You can add 1 tablespoon of whey to each cup for mineral assimilation.
- This broth freezes well. Keep a weeks worth out, and freeze the rest.