• 3 Quarts Water
  • 1 Large onion chopped
  • 2 Each Carrots sliced
  • 1 cup Daikon or White Radish root and top (ideal, but optional)
  • 1 Cup Winter Squash cut into large cubes
  • 1 Cup Root Vegetables turnips, parsnips, and rutabagas for sweetness
  • 2 Cups Chopped Greens kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens
  • 2 Stalks Celery
  • 1/2 Cup Sea Weed nori, dulse, wakame, kelp, or kombu
  • 1/2 Cup Cabbage
  • 4 1/2 inch slices Fresh Ginger
  • 2 Cloves Whole Garlic not chopped or crushed
  • Sea Salt to taste
  • 1 Cup Shitake or Maitake Mushrooms fresh or dried (If available; these contain powerful immune boosting properties.)


Step 1

Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.

Step 2

Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.

Step 3

Simply heat gently and drink up to 3–4 cups a day.

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