# Appetizer that alkalizes, heals, desalinates, remineralizes and ... is good

In addition to what the title says, it provides vitamins, cleanses and fluidifies the blood, dissolves mucus, unclogs the arteries, neutralizes uric acid, prevents infections, cures most known diseases and, more difficult still, cures many of the diseases that have not yet been invented. And I say invented and not discovered, because to discover something before it has to exist. The new non-existent diseases that are advertised are invented, not discovered.

I call it an appetizer because it takes an hour before lunch. It's good and when you get used to it hooks.

First the vegetable broth is made, which is perfectly kept for three days in the refrigerator in glass jars.

The broth is made in the following way:

Take a large stainless steel pot. I use the pots that fit 8 to 10 liters, that way it does not stick out when it starts to boil.
Put 3 or 4 liters of distilled water. The amount needed so that, depending on the people that are, the broth done lasts about 3 days.

Then they begin to cut vegetables, trying to cut them thin so that they pass all their properties to the broth. If you have a food processor, hard things can be chopped or scratched (for example, onions, beets, turnips, carrots, etc.)

Essential vegetables

1 Kg of cabbage or cabbage. If possible you have to buy a cabbage that carries the green leaves from the outside, those are the best for the broth.

Around 700 grams of onions.

3 carrots

Green leaves of celery, a good handful.

I put the leaves of the red beets that I buy raw. If you do not have beet leaves put a peeled and crushed beet.

The green and hard outer leaves of the lettuce. Well washed in case they have thrown up garbage.

A handful of chard, or spinach, or borage leaves.

If you have the following things added:

A pair of crushed turnips.

The green and hard leaves of the leeks.

The leaves of the cauliflower.

The leaves of the radishes.

Those who live near the field can catch wild borage in the places that there are.

If you can catch nettles, they are free and have many properties.

You can also add a few sprigs of wild fennel when there are.

Solanaceae (tomatoes, peppers, etc.) should not be used.

Put everything on fire without oil or salt. Once it boils, it should be kept for 50 minutes at medium heat with the pot covered.

Then the broth is strained and placed in glass jars in the refrigerator. Squeeze the vegetable well in the drainer to release all the juice. At the time of taking it warms warm that is more pleasant to drink.

At the time of the aperitif, take a jug of beer with a handle. Between 150 and 200 grams of pure lemon juice are squeezed. More or less like in the photo.

A little finger of sea water is added. The touch of salt makes the broth more pleasant and neutralizes somewhat the sour flavor of the lemon, which is thus better taken.

And you finish filling the jug with warm broth.

And you enjoy the aperitif in small sips savoring the elixir of long life and eternal youth.