Stock and bouillon
If you’ve done your homework, you’ve noticed that almost all soup recipes call for stock.
That’s another thing you never have to buy again. I discovered years ago that making stock is even easier than making soup. And you can make it from things most people put in the garbage! Honestly.
You know all those potato, cucumber, pumpkin and zucchini peels, pear and apple cores, onion skins, cauliflower and broccoli stalks, leek tops, plus the outer leaves of lettuce, cabbage, and the green tops of the celery that collect in your kitchen?
Instead of sending them straight to the compost, or worm farm, keep some of them in a plastic bag in the freezer.
Once you have enough to half-fill your biggest pot, it’s time to make stock.
Add some bones and a teaspoon full of vinegar to draw the minerals out of those bones, and you have the makings of highly nutritious stock. You can freeze it into single servings and use it in stews and casseroles as well as soup.
I am not adding salt, MSG and sugar to my otherwise healthy cooking.
Podravka Vegeta real gourmet stock.
Main ingredient salt. :(
Dehydrated vegetables and parsley—I will use fresh from my garden.
Monosodium Glutamate—NO thank you!
Disodium Insinuate—more salt
I make healthy stock from the scrap vegetables and bones some people throw away, I freeze and use that stock when needed.
Is an alkalizing vegetable drink, a great addition to a diet to assist with healthy bone formation and maintenance. I include this broth into my own healthy eating plan anytime I am troubled by arthritis pain for any length of time, I have always gained relief, just by returning to a more alkalizing type of diet. This in turn is very beneficial as part of my bone health action plan
Parsley, Sage, Rosemary and Thyme are all antibacterial and antiviral! ...But you still need to alkalize for bone health.
To 1 1/2 quarts of water add:
2 large potatoes, chopped or sliced to approx. 1/2 inch slices
1 cup carrots, shredded or sliced
1 cup celery, chopped or shredded, leaves and all
Some Beet tops, turnip tops, parsley, onion or whatever you have from the garden (or whatever is in season at the store)
Add some fresh herbs like sage, rosemary, thyme & garlic
I also add a few red pepper seeds
You could add gravy beef if you want the flavour of beef tea or some Vegemite if you crave the salty flavour.
Cover and cook slowly for about 1/2 hour using only stainless steel, glass or earthenware utensils. Strain the broth off and cool. Serve warm or cold. If not used immediately, keep in refrigerator and warm up before serving. Give the cooked vegetables to your chickens or put them on your compost pile.
Makes about 3 servings.
This is a standard beverage for all the health spas and healing clinics in Sweden a big mug of potassium broth--a cleansing, alkalizing and mineral-rich drink.
Taken from How To Get Well by Paavo Airola, Ph.D.
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