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Zero Waste Purple Onion Wellness Shot

Red onion and burdock roots on a wooden surface, rich brown and purple hues create a rustic, earthy ambiance.

When you use your produce with intention, you get more flavor, more minerals, and more value from every ingredient. This purple onion wellness shot is bold, grounding, and full of life.


The best part? You can turn the pulp into a mineral-rich broth and finish with a zero-waste seasoning.


Let’s break it down.



The Wellness Shot


Glass of light green juice surrounded by sliced red onion, lime, ginger, and a sprig of dill on a white background.

This shot supports circulation, immunity, and digestion. It has heat, depth, and strong cleansing power, so you do not want to drink a full cup. Your body will respond better when you respect the strength of these ingredients.


How Much to Drink

Drink 2–4 oz at a time.

Do not take the full batch in one sitting.


Best Time to Drink

  • Early morning on an empty stomach

  • One hour after your last meal of the day

    These times support absorption and reduce stress on your gut.



Ingredients


  • 1 small or medium purple onion

  • 1 fennel bulb

  • 6 inches wild burdock

  • 1 key lime

  • 1 thumb of ginger

  • Optional: pinch of cayenne or one drop of wild oregano oil after juicing


A slow juicer like the Kuvings AUTO10 or AUTO10 PLUS works well for strong roots and tough produce.



Ingredient Breakdown + Benefits


Purple Onion

Supports strong blood flow

Rich in sulfur for skin and cell repair

Helps clear sinuses and supports immunity


Burdock Root

Supports liver health

Cleanses blood

Helps your skin from the inside out


Fennel

Supports digestion

Calms bloating

Gives a light sweetness that balances onion heat


Ginger

Supports circulation

Warms the body

Helps with an upset stomach


Key Lime

Helps balance pH

Supports collagen

Improves mineral absorption


Cayenne (optional)

Boosts circulation

Adds clean heat


Wild Oregano Oil (optional)

Strong support for immunity

Use one drop only due to its strength



How to Make the Shot


  1. Wash and prep the onion, fennel, burdock, ginger, and key lime.

  2. Add the burdock, fennel, key lime and ginger to the juicer.

  3. Add the purple onion last.

  4. Add cayenne or wild oregano oil only after juicing.

  5. Pour 2–4 oz to drink and store the rest in the fridge for later.


Strain if needed, then pour what you plan to drink. Store the rest in the fridge for the next day.



Mineral Broth: Zero Waste Power


Do not throw away the pulp. It still holds minerals and flavor. You can turn it into a rich broth that warms and grounds the body.


How to Make the Broth

Add the pulp to a pot with:


  • Spring water

  • Fresh herbs (your choice): thyme, oregano, basil

  • Sea greens for sodium and minerals (optional): kelp, dulse, nori


Let it simmer low and steady until the flavor deepens.


This broth works as:

  • A warm drink

  • A base for grains

  • A base for soups

  • A base for stews



Zero Waste Finish: Mineral Seasoning Powder


After you strain the broth, you still have a final use for the cooked pulp.


How to Make the Seasoning Powder

  1. Spread the strained pulp on a dehydrator tray or a baking sheet.

  2. Dehydrate at 120–140°F for 8–10 hours or until completely dry.

  3. Once dry, blend it into a fine seasoning powder.


Use it on:

  • Vegetables

  • Soups

  • Salads

  • Savory meals

  • Herb blends


This gives every ingredient full purpose.



Closing Thoughts


Your body benefits when you honor the whole ingredient.

The shot cleanses.

The broth restores.

The seasoning adds depth.


One recipe… three uses… nothing wasted.

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