Though its name, “Gloria Swanson’s Potassium Broth,” is more suggestive of a seventh grade science class experiment than something we’d want to actually ingest, closer examination of said broth reveals that Miss Swanson was really just a few decades ahead of the juicing/green drink trend. Gloria was a well-known health food proponent long before the collective consciousness raising of recent years. She lived a long life, passing in 1983 at age 84 and by all available evidence, looked quite fit even at an advanced age.
According to her testimonial that accompanied the recipe, Gloria was “appalled by what Americans put in their tummies.” She believed in “keeping the body clean inside by eating lots of natural foods, especially green leafy foods, rich in chlorophyll.” She prepared the broth from natural, unsprayed vegetables flown in from California. She advised readers to “drink the broth every few hours, hot or cold. It tastes sweet, as all the natural flavors of the food come out. It’s one of the best cleansers I know.”
It’s hard to argue with Gloria Swanson’s strategy, which must have seemed much stranger in 30 years ago than it does now where everyone you meet—at least everyone I meet—seems to be doing some form of juicing or cleansing. So in the spirit of film (and colonic) pioneer Gloria Swanson, Stargayzing lovingly presents…
Gloria Swanson’s Potassium Broth
string beans, chopped
outer green stalks of celery, chopped
few leaves Swiss chard, chopped
spring or mountain water
1. Wash all the vegetables.
2. Measure 1 cup chopped vegetables per 2 cups spring water. Do not use tap water!
3. Cover, cook in glass pan or pressure cooker, simmering until the celery is tender.
4. Allow the broth to cool to room temperature.
5. Refrigerate in large screw-type glass jars.
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