Well this is an exciting addition to my freezer and fridge! In
the past I have used herbamare (herbed natural sea salt) and a natural
additive free organic stock to flavor my meals, but this is a great easy
and delicious alternative that not only adds GREAT flavor to all my
healthy homemade savory dishes but it also adds electrolytes and other
nutrients. This is a far cry from using your average packaged stock
powders and liquids. I normally encourage people to read the ingredients
of all their food including their stock to see what you’re really
putting into your body.When using it, you can add one to two tablespoons for every 2 cups (500 mls) or it is equivalent to 1 stock cube or 1 tsp. of powder. The beauty of making your own stock means you can use any old vegetable that’s lying around in the fridge that needs using up. Here is a basic recipe to follow and you can simply add or delete what you like. This keeps in the fridge for up to 6 weeks in an air-tight jar and it also freezes well. You can also use ½ tsp. in hot water while Rebooting as a broth substitute in-between your juices! Enjoy!
Ingredients:
- 4 celery sticks
- 2 carrots
- 1 zucchini (courgette)
- 1 brown onion
- 1 leek
- 2 garlic cloves
- 1 bay leaf
- 1 tsp. dried thyme or 1 Tbsp. fresh
- 1 tsp. dried rosemary or 1 Tbsp. fresh
- 1 handful of fresh parsley
- ½ cup Himalayan or sea salt
- 1 Tbsp. olive oil (extra-virgin)
Directions:
- Wash and chop vegetables.
- Add all of the ingredients to a high powdered blender and process until a smooth consistency forms.
- Add the mixture to a saucepan and cover on low heat and simmer stirring frequently for 20 minutes.
- Allow to cool then store in a few smaller air-tight containers and refrigerate or freeze.
Substitutions:
- Celery – swiss chard (silverbeet) (including stems)
- Carrots – pumpkin, sweet potato, winter squash
- Zucchini – spinach, kale
- Brown onion – red onion, shallots
- Leek – spring onion, onion
- Olive oil – coconut oil
Cook time: 20 minutes
Total time: 30 minutes
- Nutrition per serving:
