Wednesday, February 12, 2014

Vegetable Broth

When we did the GAPS diets, all those years ago, we drank bone broth every day. Once our son could no longer have animal products, we gave up the broth. Several classes over the last few weeks have suggested a quart of vegetable broth a day for similar reasons such as gut healing and quick nutrient uptake.

This is the recipe we have been using for the two of us:
2 large onions chopped, leaving the papery skin on
4 carrots
2 cups butternut squash (any winter squash should do)
2 cups parsnips or turnips
4 cups spinach
1/2 cup parsley
4 celery stalks
1 cup cabbage or kale
4 inches of sliced ginger
4 cloves of garlic whole, leaving the papery skin on
1 cup mushrooms
2 bay leaves
the juice of a lemon or a lime
6 quarts of filtered water.

Bring to a boil and then simmer for several hours
strain the vegetables out (our chickens love them)

in 6 quart size mason jars add 1/4 - 1/2 tsp Celtic sea salt and 1/2 tsp turmeric or curry spice mix. Pour the broth filling the mason jars, cap. Refrigerate for up to 4 days. If just one person is drinking it, half the recipe.

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