Nourishing homemade veggie broth
Posted by Beth Yohalem Ilsley on Thu, July 31st 2008 in Food Ideas
Acupuncturist, herbalist and mama Beth Yohalem-Ilsley shares her recipe for making a veggie broth
Now that the season is starting to provide abundant and beautiful produce, how do we make the most of it? This is a simple and nutritious way to utilize your veggie scraps. Now you won’t have to buy boxed broth!
What you’ll need:
*Pot with lid (big enough for scraps and water)
*Strainer
*Bowl or another pot for strained broth
*Containers for broth storage in fridge and/or freezer
While you are preparing your regular meal with veggies, have the pot right there by the cutting board. Instead of throwing the scraps in the trash or compost, throw them in the pot. This includes everything: garlic and onion paper/skin, zucchini tops, carrot greens, beet tops, seeds and whites of peppers, etc. EVERYTHING that is part of a vegetable can go into that pot. Cover scraps with water and simmer on medium-low heat, covered, until all the veggies are soft and slightly pale (Generally about 15 minutes). Strain into another bowl or pot. Pour into storage containers. That’s it! Use for soup base, instead of water for steaming, to sip and drink.
Beth Yohalem-Ilsley, Licensed Acupuncturist
Mississippi Health Center
http://www.mississippihealthcenter.com
Yohalem-Ilsley Medicinal Teas
http://www.yiteas.com
