Since my diagnosis of Celiac Disease there are many foods that I’ve learned to do without and many that I’ve taken to making myself. One of the things I love to make is homemade broth! I can make turkey, chicken, beef, vegetable and I’m sure if I wanted to I could make a seafood broth. It’s a great way to reduce waste as I use scraps from vegetables that normally get thrown out like peels, end and skins. It’s also a great way to get proteins, minerals and fats that help heal our bodies. This is especially true for people with Celiac Disease as our bodies use the collagen to repair our damaged intestinal track!
It’s very simple to make a (bone) broth or any broth for that matter. Simply allow the carcus of poultry or a beef bone to simmer for a few hours. The longer it simmers the better. Add vegetable scraps and spices for taste. Strain, cool and freeze. You now have broth that can be used for all kinds of recipes like soup, stew, gravy and more.
Vegetable broth is done the same way but with vegetables. You can use anything you’d like. I normally use broccoli stems which are also great for homemade cream of broccoli soup. Onion peels & ends, carrot peels, cauliflower stems, celery tops & bottoms and I like to throw in a handful of cherry tomatoes to give it that nice reddish-orange color. Add your favorite spices and simmer for a few hours.
*If you want to use peppers I suggest using the top with seeds not the pepper itself as your broth will be slimy*
I made a vegetable broth today and used Zesty Herbamare from A.Vogel to season/salt it as part of our 30 day blogger challenge and I’m impressed with how good it tastes 🙂
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