Here are 7 reasons you should be making homemade broth on the regular:
1. IT’S USEFUL
Homemade veggie broth is both nutrient dense and flavor enhancing and can be a delicious addition to so many meals. Different kinds of broths (veggie, bone, seaweed, mushroom, etc) can all be used in place of water when cooking rice, legumes or noodles, and broth is an essential ingredient in many sauces, soups and stews.
2. IT’S DELICIOUS
Once you’ve tried homemade you will never want to go back to using water or store-bought. You can even consume veggie broth alone for a low calorie, low glycemic, nutrient dense, easily digestible snack anytime. Try adding hot sauce, toasted sesame oil, chopped green onions, wakame seaweed, etc and don’t forget to season with salt and pepper!
3. IT’S CHEAP
You can make delicious, nutritious, vegetable broth using the kitchen scraps that would normally go into your compost or garbage. It is literally free to make this absolutely delicious ingredient. If you are currently paying $ to buy store-bought veggie broth, you’ll be saving that money and getting a better product for free.
4. IT’S EASY
Homemade veggie broth is super easy to make. (simply throw veg/scraps in water & boil) It’ll stay good for a week in the fridge, or you can freeze for convenient use later.
5. IT’S GOOD FOR YOU
In many cases the skins and stems of vegetables are actually the most nutrient dense part of the food. When we peel and discard these, all those vitamins and minerals (and flavor!) goes to waste… make broth! Broth contains water-soluble vitamins, minerals and phytonutrients (These may be lost when we steam/boil vegetables without also consuming the cooking water) and these nutrients in liquid form are easiest for the digestive system to access and absorb.
6. IT’S ALSO NOT BAD FOR YOU
Homemade veggie broth is free from the added salt, sugar, artificial flavors, colors and preservatives that you’ll often find in commercially made versions. Anytime you swap commercially processed food to homemade food is a bonus.
7. IT’S CATHARTIC
Do you love cleaning out your fridge and also not wasting fresh food and using the old stuff up so you can get on with the new, fresh stuff...? SO. DO. I.
Making veggie scrap broth is a super opportunity to rid your ‘fridge of old fugly limp vegetables that you don’t really want to eat… add garden herbs, spices, limp greens, even certain leftovers can all go right into the stock pot to turn into delicious broth…
1. IT’S USEFUL
Homemade veggie broth is both nutrient dense and flavor enhancing and can be a delicious addition to so many meals. Different kinds of broths (veggie, bone, seaweed, mushroom, etc) can all be used in place of water when cooking rice, legumes or noodles, and broth is an essential ingredient in many sauces, soups and stews.
2. IT’S DELICIOUS
Once you’ve tried homemade you will never want to go back to using water or store-bought. You can even consume veggie broth alone for a low calorie, low glycemic, nutrient dense, easily digestible snack anytime. Try adding hot sauce, toasted sesame oil, chopped green onions, wakame seaweed, etc and don’t forget to season with salt and pepper!
3. IT’S CHEAP
You can make delicious, nutritious, vegetable broth using the kitchen scraps that would normally go into your compost or garbage. It is literally free to make this absolutely delicious ingredient. If you are currently paying $ to buy store-bought veggie broth, you’ll be saving that money and getting a better product for free.
4. IT’S EASY
Homemade veggie broth is super easy to make. (simply throw veg/scraps in water & boil) It’ll stay good for a week in the fridge, or you can freeze for convenient use later.
5. IT’S GOOD FOR YOU
In many cases the skins and stems of vegetables are actually the most nutrient dense part of the food. When we peel and discard these, all those vitamins and minerals (and flavor!) goes to waste… make broth! Broth contains water-soluble vitamins, minerals and phytonutrients (These may be lost when we steam/boil vegetables without also consuming the cooking water) and these nutrients in liquid form are easiest for the digestive system to access and absorb.
6. IT’S ALSO NOT BAD FOR YOU
Homemade veggie broth is free from the added salt, sugar, artificial flavors, colors and preservatives that you’ll often find in commercially made versions. Anytime you swap commercially processed food to homemade food is a bonus.
7. IT’S CATHARTIC
Do you love cleaning out your fridge and also not wasting fresh food and using the old stuff up so you can get on with the new, fresh stuff...? SO. DO. I.
Making veggie scrap broth is a super opportunity to rid your ‘fridge of old fugly limp vegetables that you don’t really want to eat… add garden herbs, spices, limp greens, even certain leftovers can all go right into the stock pot to turn into delicious broth…
Read the entire article here on Homegrown Nutrition's Website:
https://www.homegrownnutrition.ca/post/did-you-ever-try-making-veggie-broth-using-kitchen-scraps-here-are-7-reasons-you-should-do-it
https://www.homegrownnutrition.ca/post/did-you-ever-try-making-veggie-broth-using-kitchen-scraps-here-are-7-reasons-you-should-do-it
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