Veggie Scraps Broth

Don’t throw your veggie scraps out this week. Or ever. Save them in a bag or container in your freezer until you’re ready to use them. Turn them in to bonus nourishment with a super healing broth.

You can do just your scraps, water, salt and pepper, and call it a day. You could also add in some extras and kick up the healing properties a notch or 10. This time I did a mineral rich and medicinal veggie broth. My bag of frozen scraps included the peels and ends of onions, carrot ends, stems of parsley, cilantro stems, and celery ends. I typically add at least the water, s&p, and some dried bay leaves. This time I took the sound advice of my friend and added some foods known for their medicinal properties and used in Chinese medicine for a very long time. I tossed in a handful of dried goji berries, a knob of ginger, a handful of jujubes, and some kombu.

Some options for amplifying the flavor and a few of their potential healing properties:

🥄 Goji: immune support, antioxidant, amino acids, trace minerals including selenium, zinc, and calcium
🥄 Jujube: immune and digestive support, promotes quality sleep, bone and teeth strength, anti carcinogenic
🥄 Kombu: improves digestion, anti carcinogenic, good source of iodine, supports thyroid health
🥄 Ginger: immune support, combats infection, anti inflammatory, digestive support, anti carcinogenic, heart health, may help lower blood sugar
🥄 Bay Leaf: anti carcinogenic, digestive support, respiratory support, anti inflammatory, anti-diabetic
🥄 Astragalus: immune support, wound repair, fights infections, anti-aging, cardiovascular support
🥄 Mushrooms like Reishi and Shitake: immune support, antiviral, anti tumor, lower blood pressure, help stabilize blood sugar, support spleen, stomach and liver functions, help detoxify, dispel phlegm and mucus and are considered a restorative.
🥄 Wild Chinese Yam: hormone balancing, blood sugar regulation, improved cholesterol levels

Add all you’ve got and want into a pot. Plenty of water. Simmer on the stovetop for 2-4 hours or pressure cook in your Instant Pot for 30 minutes. Strain, serve, store. Keeps in the fridge for up to a week and the freezer about 4ish months.

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