Fresh Raw Bouillon

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)

1. Roughly chop all vegetables.
2. Place all veggies in food processor and pulse until puréed.
3. Stir in salt and Braggs. Place in jar or freeze in individual servings.