Nourishing Life Giving Stock
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Making stock is one of the oldest most nourishing traditions around. Once upon a time it was a great and easy way to make use of unwanted vegetable cuttings as well as animal and fish bones. And back when there was no electricity and the Winters were bitter cold it was an amazing way to warm and nourish the body, filling it with deeply strengthening minerals.
Sadly in our super fast paced lives today such traditions are being forgotten about and pushed aside because most of us ‘just don’t have the time’. I know I became one of these people not so long ago!
But it is so simple you won’t believe it and once you make a batch you can keep it in the freezer ready to use for another time. Taking a little time in your week to make stock will help you, your energy, your mind and your heart quieten right down. Just like meditation but at the end of it you get something delicious to create with.
The combination I show you below is just one of many you could do. Really you just add what veggies you have at home with whatever herbs and bobs your uncle. Here is a list of some veggies that don’t work for stock:
Swede (Can make it taste a bit too earthy)
Broccoli (It will over power the entire stock with it’s flavour)
Parsnip (Again very earthy)
INGREDIENTS(Makes enough for 6-8 servings)
- 2 Large White Onions (Cut in half. Don’t peel)
- 1 Large Leek (Cut in half so it fits in the pot)
- 3-4 Celery Stalks
- 1 Garlic Bulb (Cut in half. Don’t peel)
- 2 Large Organic Carrots (Don’t peel if organic. Peel the skin if it’s not)
- 6-8 Shitake Mushrooms
- 4-6 Bay Leaves
- 1 Large Pinch of Peppercorns
- 2 Star Anise
- 1 Bunch of Thyme (Tied together with a piece of string)
- 1 Corn on the Cob (Just throw it in there)
- 1 Large Piece of Kombu Seaweed or Kelp (See my Kitchen Staples Article if you don’t know what this is)
– Throw everything in a very large cooking pot and cover 3/4 full with water
– Bring to the boil. Once boiling turn it right down to the lowest heat
If you have a flame spreader use it now. If you don’t do not worry, just keep the heat low, you don’t want it to be bubbling, just a very light simmer
– Let it simmer lightly for 1-4 hours. If you only have 20-30min then turn the heat up slightly and put the lid on
– Once done, drain out all the vegetables, with a large strainer and keep the liquid
– Either use it immediately or let it cool, then separate into individual portions and freeze
Voila! You did it! So easy right. Enjoy the deep and beautiful nourishment xxx