The Holidays are upon us and our pantry is getting ready to fill up with leftovers…and so should you!
If you have leftover bones, skins, and vegetables and don’t know what to do with them, you’re in the right place.
This is the perfect time to create a big pot of bone broth, stock or soup to help heal your gut and improve your mood. Broths and soups are also very nutritious, which is great for supporting your unique genetic makeup to live an incredibly healthy and vibrant life.
My personal tip for this: create a freezer bag with all the leftover skins and veggies you’ve used from holiday meals, to serve as a starter for your next stock or consommé.
WHAT TO INCLUDE IN YOUR FREEZER BAG:
- Include only organic ingredients.
- Use the skins AND the ends of: onions, green onions, scallions, garlic, leeks.
- Include the tops of carrots (yes, the green parts!)
- Cleaned cilantro and parsley roots
- Parsnips (if desired)
WHAT YOU SHOULD NOT INCLUDE IN YOUR FREEZER BAG:
- Cruciferous vegetables: broccoli, brussels sprouts, cabbage, collard greens
- Vegetables with oxalic acid: spinach, Swiss chard, beets, silverbeets, mustard greens
- Dried fruits:
- NIghtshades: potatoes, tomatoes, eggplants
- Lettuce or other delicate greens
By applying these tips, your leftovers will be safe. You’ll thank me later, just wait and see. And HAPPY NEW YEAR!