Veggie Broth

This is an absolutely great tip from Shanti Ellis, for when you want a more healthy alternative, or just don’t want to be wasteful with veggie scraps.

 

“I don’t have pictures of this, but it might be worth mentioning.

I make my own stock (or broth or whatever you want to call it).  Basically, when I’m cooking, all of my veggie scraps (you know, asparagus ends, onion tops, carrot shavings, beet greens… anything I’d throw away but is full of nutrients) go into a bag in the freezer.  When it’s full, I put on a pot of water and boil the hell out of them for a couple of hours, adding any herbs and/or garlic that might be in my fridge that are going to go bad before I can use them.

This way you can make sure that you’re not getting ridiculous amounts of salt, and you know exactly what’s going into it.  You’re also not wasting all of those wonderful vitamins and whatnot that are in the food you already paid for.

I use the stock in everything from pasta to rice to beans to soups to quinoa.  Anything that will soak up what it’s cooked in, basically.”

Advertisements

One response to this post.

  1. Posted by Kelly on February 15, 2012 at 7:26 pm

    Amazing!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: