Monday, November 11, 2013

Cheap, Easy, & Tasty Veggie Broth

Several months ago, I started making veggie, veggie/chicken, or veggie/beef broth in my slow cooker. For the veggies, I use the peels and end pieces of organic produce that I use to make salads, stews, soups, etc. I freeze the peels and end pieces until I’m ready to make the broth. It feels good to not waste so much produce.

One large Ziploc bag fills up almost my entire slow cooker. To the veggies I add water, salt, pepper, and various herbs. This veggie bag contained celery, carrots, onions, Brussels sprouts, asparagus, green beans, and garlic.

I cook everything on low overnight or longer. Then I strain it, squeezing the liquid out of the veggies.

The result is a flavorful broth that I like to drink by itself and also use in other soups and stews. There are some veggie pieces and herbs floating on the top, which I don’t mind, but you could pass it through a cheese cloth to make it clearer.

Exercise Update

In the last few months, my main form of exercise has been long walks and hikes, yoga, some barre classes, and mainly body weight workouts. I notice that push ups are getting easier, and it’s time to increase the number I strive for doing a bit.

Questions: Do you make your own broth? I make veggie or veggie/bone broth almost every week. I’ll post a bone broth recipe soon. I really enjoy having my own broth. What’s your current exercise regimen? Is it time to adjust thing? 

Be well,