Health Coaching Recipe: “Waste Not, Want Not” Broth
Picture this: you’re cleaning out your refrigerator when you notice you never got around to using the vegetables you bought last week! Perhaps it was celery, garlic, or mushrooms – the veggies, once fresh, are now browned, wilted, and unappealing. Do you toss them in the trash?
“Green your clean” and explore some creative ways to reduce your food waste! Up to 40% of all food available in the United States is discarded instead of eaten, and food is the primary component in all landfills. Instead of throwing away edible veggies, try making your own simple one-pot vegetable broth.
Start by placing your vegetable scraps and wilted vegetables in an airtight container in your freezer. Collect the remains whenever you chop or use veggies. For example, freeze the tops and skin of onion or shallot, carrot peels, or the discarded parts of celery, greens, or herbs. Most vegetable scraps are fine to use, but avoid adding a lot of cruciferous vegetables such as brussels sprouts or broccoli, which could give your broth a bitter taste (small amounts are fine though). Use only clean scraps – nothing moldy or obviously spoiled!
When you’ve accumulated several cups of scraps, it’s time to make a simple and delicious broth, which can then be used in other dishes like homemade soup or seasoned rice. The homemade broth will be savory, healthy, and lower in sodium compared to store-bought versions!
One-Pot Vegetable Broth
- 2-4 cups frozen vegetable scraps
- 5 cloves garlic, minced
- 2 large yellow onions, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped
- 8 cups water
- 2 bay leaves
- A few sprigs of parsley and thyme
- Salt and pepper to taste
- Place everything in a large pot and bring to a boil. Reduce heat, cover the pot, and simmer on medium-low heat for 1 hour.
- Remove from heat and strain through a sieve, collecting the liquid. Discard the vegetables and herbs. Broth can be stored in an airtight jar for up to a week or frozen in small portions for later use.
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