• 1 large onion, chopped
  • 2 carrots, sliced
  • 1 cup winter squash, cut into large cubes (for sweetness)
  • 1 cup root vegetables (turnips, parsnips or rutabagas)
  • 2 cups chopped greens (kale, parsley, beet greens, collard greens, chard or dandelion)
  • 2 celery stalks
  • 1/2 cup cabbage
  • 4 1/2 inch slices fresh ginger
  • 2 whole cloves garlic (not chopped or crushed)
  • Sea salt, to taste


Serves: 2 quarts or 8 cups


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

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

Heat gently and drink up to 3-4 cups a day.