EARTH DAY: NOURISHING BROTH
A tip I’ve adopted from my dear friend, Elizabeth, and a small way to minimize the large amounts of food waste we accumulate on a daily basis…
Save your veggies scraps (carrot tops, celery ends, onion, ginger and garlic peels and bits)! Place them in a sealable container in your freezer and keep adding them in as you accumulate them. Once your container is full, use it to make a nutritious broth. I like to save bones from roasted chickens for an additional use and add these in to make a nourishing bone broth. It is important to only use high quality chicken for this, since making bone broth sucks all the good and bad out of the bones. (If you abstain from eating meat, you can skip this and cut your cooking time down to about an hour.) Use the broth for sipping, nourishing soups, boiling veggies before roasting, or even to make rice if you’re ok with some grains in your eating.
In a large stock pot or multi-pot, cover the bones and all of those frozen veggie scraps in filtered water.
Add a bit of mineral-rich salt and apple cider vinegar.
Bring everything to a boil, then reduce to a low simmer and cover. Let this simmer for at least 12 hours.
Bonus: Add a bundle of parsley in for the last 30 minutes of cooking.
Pour the broth through a strainer to get all those floating bits and store in sealed containers in the refrigerator for up to 1 week and in the freezer for up to 3 months.
