GLORIA SWANSON’S POTASSIUM BROTH
8 cups spring water, bottled water or purified water
1 cup Swiss chard or kale
1 cup zucchini
1 cup fresh string beans
1 cup celery
However much or however little garlic you like
Wash all vegetables thoroughly, preferably with a veggie brush, and then chop them well. Finely mince the garlic. Pour water into a large pot and add everything. Cover and simmer about 40 minutes, or until the celery is tender. Serve immediately, or turn off the heat and allow the broth to cool on the stove, pour into covered containers and refrigerate. Reheat to serve later.
Okay, a confession: I added the garlic to Gloria’s recipe. I am a total garlic hound. When I recently ordered pasta with garlic and oil from the local pizzeria, this was my plaintive cry: “Extra garlic, please. And then if you look at it and say, whoa, that was too much garlic, just add more garlic.” (My husband was away at the time.)
In this recipe, the garlic not only adds much-needed flavor, but tons of nutrition—and packs a wallop against winter cold and flu germs. If you’re not a garlic fan, you can add any herbs (or other vegetables) you like, or perk it up with chili powder, paprika, curry powder or other spices. Take it in any direction you choose!
This is a great way to start a meal or to serve as a little something to tide you over in middle of the afternoon. And if you close your eyes and use a little imagination, it will make you feel like a movie star prepping for a glamorous role, getting ready for your close-up…