This Fresh Bouillon recipe is from Rawmazing. She uses 1/4 cup per cup raw grain/pseudo grain instead of bouillon when cooking. We plan to use it in sprouted grain/pseudo grain recipes as well.
Makes about 1 1/2 cups
- 2 stalks celery
- 1 medium carrot
- 1/2 medium sweet onion
- 1/2 cup celery root
- 1/4 cup chopped shallot
- 1 leek
- 1/4 cup sun-dried tomatoes
- 1-2 tablespoons Bragg’s Liquid Aminos
- 3-4 tablespoons sea salt (use less if desired)
- Roughly chop all vegetables.
- Place all veggies in food processor and pulse until puréed.
- Stir in salt and Braggs. Place in jar or freeze in individual servings.
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