Health Shouldn't Be A Battle

Budget Tip: Put the Veggies Down & Step Away from the Trashcan!

So, you just finished prepping the world's most AH-MAY-ZING chili and you're left with a pile of veggie scraps and unused parts. Whatever you do, DON'T THROW THEM AWAY!

Seriously, most veggies aren't funded by huge government subsidies, so their prices aren't artificially low (Yeah, that's right, I'm giving you the side-eye meat & should hang your head in shame!)

I digress...If you are concerned that you spent your entire paycheck on fresh vegetables, then make sure you're using them for all they are worth. So, here's what you can do...

Gather up all of your scraps (you can store them in the fridge until you have about 5 cups) and turn them into a homemade stock. (Don't cringe at "homemade"- it's not nearly as hard as you think, I promise!)

What can you use? Pretty much anything!

Garlic, shallots and onion tops and peels
Broccoli and cauliflower stems
Potato peels
Herb stems
Celery greens
Carrot peels
Pea pods
Chard and kale stems
Leek greens
The possibilities are endless!
1. Place scraps in the 5 quart stock pot. Fill to the top with cold water and  season with sea salt and pepper.(This is a HUGE PLUS in my book. You are in complete control over whether you want it to taste like veggie stock or a salt-lick!)

2. Bring water to a boil, turn heat down, and let simmer, uncovered, for about an hour. (Periodically check for floating "ick" and skim off. What is floating "ick"? Trust me, you'll know it when you see it!)

3. Carefully strain scraps out of the stock

4. After stock has cooled completely, store in fridge for a few days or freeze.

See? Easy peasy AND you just got a whole lot more bang for your veggie buck!



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