Living Candida-Free: 100 Recipes and a 3-Stage Program to Restore Your Health and Vitality by Ricki Heller & Andrea Nakayama

Author:Ricki Heller & Andrea Nakayama [Heller, Ricki]
Language: eng
Format: epub
ISBN: 9780738217758
Publisher: Da Capo Press
Published: 2015-01-26T22:00:00+00:00

Basic Vegetable Broth or Stock

Good for: all stages

Many of my recipes call for vegetable broth or stock. I try to keep some homemade broth on hand at all times in the freezer, and this recipe is so easy to make, I often let it simmer while I’m cooking something else, then freeze in ice cube trays for later use (once frozen, pop out the cubes and store in a container in the freezer).

MAKES ABOUT 6 CUPS (1.5 L) BROTH

4 to 6 cups (1 to 1.5 L) mixed vegetable trimmings (from broccoli, carrot, celery, onion, stems from greens, rutabaga, cabbage, etc.—any odds and ends from vegetables that can be cooked)

1 whole onion, ends trimmed but with skin on (this adds a lovely color to the broth)

4 garlic cloves, peeled

1 bay leaf

1 carrot, peeled and cut into chunks

1 celery stalk, cut into chunks

1 small or ½ large tomato, cut into chunks

½ cup (120 ml) chopped fresh herbs (e.g., parsley, cilantro, oregano, basil, chives)

Place all the ingredients in a large pot with 10 cups (2.4 L) of filtered water and bring to a boil. Lower the heat and simmer until the vegetables are very soft and falling apart, for about 2 hours. If necessary, top up the water so that the pot is at least two-thirds full. Strain and reserve the broth. Discard or compost any solids.

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