An alternative method of usefully disposing food scraps is to make broth.
ROOTS nourish the body with their strength & are a splendid choice in Winter time.
Broth is the result of boiling vegetables (veggie sraps) meat, bones, etc…
It’s one of the necessary components to soup. Which is a delightful winter treat! Or, broth can be drank as is while still providing loads of nourishment to you & your body!
This process is so simple, that broth making should be taught to kintergardener’s.
How-to Vegetable Broth
Either take some time right after purchase, or just before veggies are about to go stale. i.e. when potatoes, tomatoes feel soft & look wrinkly.
For example, I just peeled a bags worth of carrots and chopped off the tops & tails off for my broth. Soon to be sour celery (nothing already mushy or slimy). Fresh garlic, week old lemon, pinto beans I hadn’t finished with dinner, potatoes, garlic cracked with its skin & the not so tasty parts of some green bell pepper which will be had with tomorrow’s meal….
Added salt, pepper, olive oil & apple cider vinegar [optional] to my veggie delight in a very large stew pot. Bring to boil. Then bring down to a simmer for 30 + minutes.
A similar process is in boiling herbs for tea. However, when I brew tea over the stove, the water is first brought to a boil before ginger or rosemary is thrown in. Once again, boil for a minute or so before lowering heat ’til it’s allowed to simmer.
20-30 minutes later, chill & quaff healthy deliciousness.
Currently, tea & broth are being prepared as this is being written.
There is one notable difference between the two. (At least in this book). That is broth should be strained. While, it is not necessary to strain tea. Primarily, because tea should only be made with fresh herbs, fruits, spices, etc… Quality broth can be created from scraps and less than fresh. This can mean their taste is also less than fresh. Rest assured your broth will be healthful & scrumptious!
I really enjoy catching a piece of ginger in my mouth, chewing on it and feeling the heat take over my skull & throat. Ginger Cinnamon Tea was served up along with whiskey on my birthday.
The old adage
is most definitely a truth!
Our bodies need strength in order for us to thrive as human beings. Taking the time to prepare simple meals so that we may provide ourselves with proper nourishment is worth doing!
Treat yourself all throughout winter with proper dietary consumption!
The quiet, repetitiveness of preparing meals is soothing for the mind, which in turn allows the body to relax. Making you calm and aware of the present moment.
Rather than cramming your stomach full, in order to calm some nervous habit, or to make the belly feel better. Slow down your consumption. Chew slow. Rest between bites. Put down the fork and knife as encouragement. Your body will be able to handle what comes along with more style & grace if it has less food to digest.
Broth or tea both provide the body with rich vitamins, minerals & other nutrients. Without asking the body to break food down. Making each of them solid resources to turn to when fasting. (Or, when feeling ill).
I am not currently fasting. A goal of mine is to sufficiently slow down my over all consumption so that my body may focus on healing itself by being given a break from digestion.
Instead of quitting smoking in 2011, I’ve chosen rather to simply become a non-smoker. It’s much easier to do than quitting. Though, I have had lot’s of practice in being a non-smoker with all of my attempts at quitting. This is definitely much better!
Broth can be frozen. A nifty way is to place it into ice cube trays & bring out as needed. Use it immediately to make soup. My broth batch will be turned into a Carrot & Ginger with Bell Pepper soup tomorrow. Or, drink directly as I am doing right now before placing the pot on the porch for the evening to cool.
As for tea, I prefer to make one pot at a time & to refrigerate a few jars worth for the next day or so.
Chew on this new adage: The LESS You Eat, the LONGER You LIVE.
Carles Blog 