February 19, 2019
Veggie Broth made from Scraps
- First things first — you’re going to want to keep all your veggie “scraps” and ends in a storage vessel in the freezer. Think the ends of mushrooms, carrot butts, ends of celery, kale stalks, herb stalks, old herbs — this stuff can absolutely still be used in a broth, don’t discard your precious organic waste!
- Once these scraps pile up (about 2-3 cups), you’re ready to make broth! Gather everything together. You’ll need a crock pot or slow cooker or you can do this stove top.
- Combine all you ingredients in the pot.
- Cover with spring or purified water.
- If crock pot, cook for 6-12 hours.
- If stove top, bring to a boil then reduce heat to low and let simmer for 2-3 hours.
- Strain and let cool. Store in glass jars in the fridge or freeze.
OIL FREE COOKING
I love this broth for oil free cooking which I highly recommend to everyone. I use it to sip, to sauté onions and garlic, to cook/steam veggies, to make quinoa or rice and for the base of soups.
Don’t get me wrong I LOVE oil, especially the healthiest oils like olive oil, coconut oil and pumpkin seed oil BUT I don’t cook with them anymore and this is something I recommend friends, clients, family and YOU do.
OILS ARE BEST SERVED… RAW.
Why? Well oils are extremely sensitive to heat (yes, even if they have a high melt point like coconut oil). So when we heat them the process breaks down the healthy fats and turns them into free radicals which damage our cells, cell membranes, puts stress on the liver and gallbladder and can damage the arteries.
I’m not saying you’re never going to treat yourself. But making these small tweaks in your home consistently can improve your overall health and longevity.
I love getting my healthy monounsaturated fats from whole foods like avocados, seeds and nuts as well as raw oils. I’m from the Mediterranean after all, so I LOVE unrefined extra virgin Olive Oil!