Before you continue… You really need to see THIS if you have diabetes
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
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This cheerful originally appeared on ForGoodMeasure. Republished with permission.
I value my organic produce. I know my farmers well and I’d venture to say they have one of the hardest jobs I can think of. Providing humans with one of life’s basic necessities would be an immense physical and mental responsibility. So at the end of preparing a meal, I look with guilt upon my bowl of scraps — head of an onion, tops of carrots, core of cabbage, colorful stalks of chard, ribs of kale. I sort what I can for our horse and place the rest in a storage container in the freezer. When the lid no longer fits, the stash pot comes out and I make deposit. It’s the base of many soups and sauces, as well as, a kitchen staple that freezes well for up to six months.
Simple Vegetable Stock
Equipment
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stock pot
Ingredients
- 2 cups vegetable trimmings
- 1 cup onion with skin
- 1 cup celery
- 1 cup carrots
- 4 cloves garlic smashed
- 1 tablespoon peppercorns
- 2 bay leaves
- 3 quarts cold water
Instructions
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Place ingredients in a large stockpot or Dutch oven.
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Add water, bringing to a boil over high heat.
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Cover and reduce heat to low, simmering for two hours.
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Strain through a fine-mesh strainer, discarding solids.
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Transfer to a tight-lidded jar.
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Soak in an ice-bath to chill, before transferring to the refrigerator.
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Chilled stock lasts refrigerated up to five days, but six months frozen.
Notes
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
Looking for something special ? Find The Lowest Price HERE
The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
