3 quarts water 1 large onion (chopped) 2 carrots (sliced) 1 cup winter squash (cut into large cubes) 2 celery stalks 1/2 cup cabbage 4 1/2 fresh ginger slices 2 cloves of whole garlic sea salt ( to taste ) 1 cup root vegetables (turnips, parsnips, and rutabagas for sweetness)
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.
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 to 4 cups a day.
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