Detox Broth

It's a new dawn... it's a new day... it's a new life for meeeee... and I'm feeling good!

We've blinked, another year is gone, and 2007 is upon us. I've already decluttered and reorganized all the closets. I've finally mailed out those packages promised to some of my friends long ago. I've cleaned out the fridge. I've restocked the cabinets with vitamins and metabolism-friendly supplements. I've got my mp3 player loaded with motivational music. I'm ready to detox and get back into shape.

My inspiration comes not only from the New Year, but from my friend Jill., who--after birthing two beautiful babies--has found time to exercise regularly with 10 mile jogs. That's right, people! 10 MILES! In a SINGLE OUTING!

So, while I'm warming-up to the idea of regular exercise again, I've started researching better eating habits. In the book Ultrametabolismby Dr. Mark Hyman, one of the recipes he offers for "Phase I" is a broth with has some pretty loose guidelines:

10 cups filtered water
6 cups chopped mixed organic veggies
Fresh or dried herbs and spices, such as bay leaf, oregano, lemongrass, fennel, and ginger.

This seems like a great way to kickoff a renewed lifestyle. Be forewarned, however, as this is not a soup you want to serve for company unless it's your workout partner after hitting the gym. Unlike our New Year's Blue Luck Soup, this is something you drink solely for its nutrients and not for its flavor. That's not to say it tastes bad, it's just more like a mild vegetable tea, if you will. So here's our take on the Ultrametabolism Detox Broth. And yes, our version still gives you a chance at good fortune in the New Year via kale or cabbage. And, hey, it doesn't hurt with that hangover you're nursing from last night's champagne either.

Detox Broth
Makes 6 cups

10 cups filtered water (if you don't have a Brita, now's your excuse to buy one!)
1/2 cup dried shiitake mushrooms
1/2 turnip, chopped
1 medium sweet potato, chopped
1-2 celery stalks, chopped
2 parsnips, chopped
2 leeks, rinsed well, chopped*
2 cups cabbage or kale, rinsed well, chopped, packed
Chopped parsley
Fresh ginger
Dried sweet basil
Dried oregano
Spritz of lemon

1. Fill a large stockpot with the filtered water. Add chopped veggies and herbs and bring to a boil. Lower the heat and simmer for 2 hours.

2. Strain and drink warm 2 to 3 cups a day as a nutritional and filling snack. Add a squeeze of lemon if you like.

3. Store in a tightly sealed glass container in the fridge for 3 to 5 days.

*The boys over at Cookthink have some great visuals on exactly how to attack a leek. Check it out! While leeks are old news for chef Margaret, I've only made their acquaintance recently. These are some dirty veggies and as with all the ingredients in this broth, you'll want to make sure they're rinsed very well. You don't want to be sipping sand at the end of the day.