Flow x Rily Veggie Scrap Broth
Recipe by Jaclyn Irwin
Ingredients
4
Time
1h 30m
Save your veggie scraps to make this easy and flavourful broth. Anything goes when it comes to this broth, so feel free to use a mixture of garlic/onion scraps/skins, carrot tops, celery, mushrooms or anything else. I like adding some aromatic herbs such as thyme and/or bay leaves as well.
Beverage
Ingredients
4cups
Frozen Vegetable Scraps/skins
3L
Flow Alkaline Spring Water
3
Bay Leaf
2sprigs
Fresh Thyme
Instructions
1
In a large pot, toss in the frozen veggie scraps and cover with water. Top with bay leaves and thyme and cover with a lid.
2
Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about one hour.
3
Use a slotted spoon to remove the veggie scraps and discard.
4
Strain through cheesecloth or a fine mesh sieve into mason jars. Let cool and then place in the fridge for up to one week, or freeze for longer.
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
