Here is a simple way that I was taught to make bone broth/veggie stock… Why both of them together? Well it kinda kills two birds with one stone.. so to speak.

After the birth of my daughter, I took advantage of my Doula’s healthy coach to learn how to make this liquid gold for your body! I use a lot of organic produce, and it was recommended to me to start saving the scraps to my organic produce and freeze in freezer bags so I could use to make veggie stock. GENIUS. I was wasting all of by throwing it in the trash!

My health coach would combine the organic scraps with any organic bones. So far I have only comes across good organic chicken bones. I still need to find a resource for some good, grass fed beef bones. So I use the bones from a whole organic chicken & about two zip lock gallon bags of veggie scraps.

What kinds of veggie scraps?

• celery
• romain
• kale
• onion
• zucchini
• green beans
• bell pepper
• cabbage
• squash

Pretty much any veggies you use. You will learn some veggies might add a flavor you don’t like. I personally have never experienced that, and I make it for a overall purpose.. not for distinct flavors.

I also use a pressure cooker. Very handy! It took days to make it in a crock pot and does give off a interesting aroma. Lol 😳

Bone Broth/Veggie Stock Ingredients:

• Dozen peppercorns
• Dried herbs- teaspoon of each. (Fresh herbs use up to a quarter cup)
• 1 head of Garlic
• 1/2 onion
• 1 tablespoon of Apple Cider Vinegar- helps breakdown bones (if just making bone broth- double or triple)
• Organic bones
• organic veggie scraps
  • never use citrus or fruit

Steps:

• Add all ingredients into pressure cooker
  • if you let veggies thaw a bit, you can fit more in there.
• Fill with distilled water to fill line
• Cook in pressure cooker for 4.5 hours
• Let cool to strain the juice

Straining and Storing the Broth:

• Lay strips of Cheese Cloth in a strainer. Make sure strips are long enough that you can grab ends to squeeze once ingredients are in it. Strainer is really for back up, if anything comes out.
• Pour ingredients from pressure cooker into cheese cloth and squeeze

Now what can you do with all you nutrient dense broth?!?

• Drink immediately. Lol 😁
• I use silicon cube trays to freeze. So I have small portions to use to heat up food on stove top or in oven, and add to stuff like soup I buy or anything that needs extra liquid

• I also measure out 8 and 16 ounces in freezer bag to have when I make homemade soups, or to have to drink when needed.
• Divide it up as desired, and store in freezer

There are lots of different recipes out there, this is a great basic one to get you started and get the job done!

Unfortunately, I made my last batch in a hurry and my mom was helping and got ahead of me so I didn’t get to do step by step photos. So next time I make it I will update this with a full set of photos!

Happy bone broth/veggie stock making!

love you. live long.