http://littlelightmagazine.com/eating-well-made-easy-with-these-3-tips/ spirit, mind and body excellence Sat, 14 Jan 2012 23:48:03 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://littlelightmagazine.com/eating-well-made-easy-with-these-3-tips/comment-page-1/#comment-59 denice johnson Mon, 21 Jun 2010 14:24:19 +0000 http://littlelightmagazine.com/?p=719#comment-59 you are so right - home made broth is excellent! thanks for the recipe! you are so right – home made broth is excellent! thanks for the recipe!

]]> http://littlelightmagazine.com/eating-well-made-easy-with-these-3-tips/comment-page-1/#comment-58 Small Footprints Sun, 20 Jun 2010 19:30:23 +0000 http://littlelightmagazine.com/?p=719#comment-58 Here's another trick that has saved me money and, in my opinion, is healthy ... make your own vegetable stock. It's really easy ... I just collect all those ends of veggies ... the stuff we don't put into a dish like the ends of carrots, onions, celery, clean potato peelings, tomato seeds/skins, etc. Just toss them all into a freezer bag until you have a full bag and then place them in a pot, cover with water, add a bay leaf and any other herbs you like and simmer, covered, until the veggies are drained of their flavor. I usually boil them for a good two hours. Remove the solids and continue to boil, uncovered, to intensify the flavor. Don't add salt or pepper ... these are better added when you cook with the broth. Once the broth is cooled, place 1 cup portions into freezer containers ... or even fill ice cube trays with the broth. Freeze and when your recipe calls for broth, pull it out of the freezer and drop it in. Here’s another trick that has saved me money and, in my opinion, is healthy … make your own vegetable stock. It’s really easy … I just collect all those ends of veggies … the stuff we don’t put into a dish like the ends of carrots, onions, celery, clean potato peelings, tomato seeds/skins, etc. Just toss them all into a freezer bag until you have a full bag and then place them in a pot, cover with water, add a bay leaf and any other herbs you like and simmer, covered, until the veggies are drained of their flavor. I usually boil them for a good two hours. Remove the solids and continue to boil, uncovered, to intensify the flavor. Don’t add salt or pepper … these are better added when you cook with the broth. Once the broth is cooled, place 1 cup portions into freezer containers … or even fill ice cube trays with the broth. Freeze and when your recipe calls for broth, pull it out of the freezer and drop it in.

]]>