Thick Juice

• Marshmallow Root, Dried 3 parts

• Linden Flower, Dried 2 part

• Cinnamon Chips, Dried (Optional) To Taste

• Lemon Balm, Dried (Optional) To Taste

• Quart jar, 2

• Very fine mesh strainer or cheesecloth

Combine dried herbs in a quart jar. Add room temperature water to nearly fill the jar, leaving just enough room to shake the jar through the day to mix the herbs.

Put this recipe together in the morning, leave it on the counter and shake the mixture periodically through the day. After a minimum of four hours, the longer the better, strain through a very fine mesh strainer or cheesecloth into another quart jar. Put mixture in the fridge. Best served chilled.

I sip on this all through the day, often drinking the entire quart. It should have a shelf life of up to three days if it has been very well strained. As a bonus, should you decide to make the celery juice, you can add this thick juice in place of the water in that recipe.

I prefer to let it sit for at least 8 hours. The cinnamon or lemon balm can be added to your tasting pleasure – perhaps start with 1 part to the 3 of the marshmallow root. One can also use marshmallow leaf, though the mixture will not be quite as effective as working with marshmallow root.

I have not worked with fresh herbs for this recipe though I do not think there is any reason why it would not be as effective so feel free to experiment!