Willow Magazine CREATING LIFE - Page 79







Broth is a staple in my house and every night we serve it at my retreat centre in Bali for our guests who are detoxing. It is nourishing, easy to digest, provides so many nutrients and minerals and restores the mind, body and spirit. I could write a whole article on why I love broth so much. This is a vegetable broth recipe but you can add organic bones in there too (I usually use chicken bones from a butcher) if you eat meat.

Here is our basic broth recipe from the retreat (for those of you fasting). This is the basic one and Ibu Komis will often add other veggies such as Parsnip, Beetroot, Kale, Brussel Sprouts etc. My personal fav is this broth and adding in Broccoli and Cabbage. Enjoy!

Serving 4 Plates


5 ltr water

4 large Sweet Potato

½ kg Pumpkin

4 Carrots

1 small Cabbage

1 large Parsnip

2 large pieces Broccoli

4 cloves Garlic

1 large brown Onion

1 Chilli


Bay Leaf



Cooking process:

Peel and cut all the vegetables into medium square shapes and add to a large pot of water. Bring to a boil. Peel the Garlic, Onion, Chilli, Lemongrass, Bay leaf, Celery and Parsley, add to water. Continue to simmer for 7 hours on low heat. Then strain the veggies or not ... up to you :)

Add lime, cayenne pepper and sea salt to taste. ENJOY.