Veggie Broth for the Soul

You may have heard some of the recent buzz about body pH affecting our health.  The theory is that too much acidity in the body fosters disease. 
Acidifiying foods include meat, dairy, fats/oils, caffeine, alcohol, and sugary foods, among others.  To keep our bodies nice and basic, we should keep our diets rich in green vegetables and fruits, which are very alkalizing.  Though it seems counter-intuitive, lemons are also alkalizing, and sometimes just a glass of water with lemon each day can help keep things balanced.
One of my routines is to make a wonderful alkalizing vegetable broth, which I use to make all my grains, beans, and soups (adds flavor and nutrients).  I keep a jar of the broth in my fridge at almost all times, ready to use in whatever I'm making.  I even like to warm it up and drink it on its own-- it's really comforting, especially when I'm feeling a little icky.
It's really easy to make.  Here is my recipe, but you can experiment with different veggie combos and see what you like.

• 2-3 carrots, chopped
• 2-3 celery ribs, chopped (leaves included)
• 1 bunch carrot tops (I buy the carrots that still have their tops, just so I can use them in my broth)
•  Other vegetable trimmings:  broccoli stems, kale stems, leek tops, scallion tops, and pretty much whatever else you have around

Wash everything well; put in stock pot and cover with water.  Bring to a boil.  Immediately reduce heat to low and simmer for 30 minutes.  Strain immediately.  Store in fridge (or freeze for future use).