16 JUNE 2022

Why cooking is a great hobby in drug and alcohol rehab (and a bonus detox recipe to get you started)

How Cooking Can Help in Recovery from Addiction

People that go through addiction rehabilitation find that they have the best chance of succeeding in this process if they incorporate the tasks and messages of rehab into daily life. Going through drug addiction and alcoholism rehab also requires people to cleanse their minds and bodies to start fresh. For these reasons, people recovering from addiction find that cooking delicious, detoxifying soups satisfies these different needs.

Cooking helps people from all walks of life, not necessarily just those recovering from addiction. It is a meditative process that many people find soothing. The plus side is that you can cook food that directly feeds into your new commitment to create the healthiest and happiest life for yourself. Cooking is a great hobby that is also delicious, so it’s a win-win.

Start by preparing a detox broth that can help sooth chronic digestive issues that can appear for some people during the early stages of drug and alcohol dependency rehabilitation. Below you will find a recipe to what some call the magic broth, created by American physician Dr. Henry Bieler, who authored the book “Food Is Your Best Medicine.” Dr. Bieler’s expertise has led him to believe that many illnesses are caused by nutritional imbalances in the body caused by a variety of reasons, and many different illness (and poor lifestyles) have a direct effect on the intestines and stomach.

The magic broth has wonderful detox qualities, which you can take as a meal or as a supplement to a juice fast. To really get yourself on the right track, start your day with a cup of this detox broth so you feel invincible and ready to take on the day.

Magic Detox Broth

This recipe calls for the optional addition of ghee to thicken the broth and enhance its healing properties.


  • 4 medium zucchinis, chopped
  • 3 cups string beans
  • 2 sticks celery, chopped
  • 2 bunches of parsley (only leaves, no stems)
  • 1 qt. filtered water
  • Sea salt (to taste)
  • Ghee (optional, 1 tsp. per blender pitcher)


  • In a large pot, combine the water, zucchini, string beans, and celery.
  • Bring the water to a boil and lower the heat. Simmer for about half an hour, until the vegetables are softened (but not overcooked).
  • Carefully spoon this mixture into a blender, toss in the parsley, and liquefy into soup
  • There will be many blender batches from this one pot. Add a teaspoon of ghee to each pitcher full of soup to be liquefied on the blender.