CHINESE HYPERTENSION BROTH RECIPE
4-5 Celery Stalks, remove top leaves & reserve
7-8 oz Tomatoes
5-6 C Spring or Filtered Water
Wash & chop celery stalks and tomatoes; place in soup pan, cover with water.
Bring to a boil, lower heat, simmer until vegetables become soft. I put my tomatoes in a sieve to cook because I wanted the tomato pulp, not the skins. The broth is lovely sipping and you can strain the vegetables and eat separately, and drink broth as a tea.
ADD when finished cooking, sprinkles of Himalayan Salt.
(clean, pure and your body will love it.)
This is a great base for additional ingredients, herbs and spices.
From the Chef's Cozy Garden Kitchen, with love.
Food is Medicine—Medicine is Food