Evidence based
Instead of throwing away fresh herb and veggie scraps, turn them into a savory stock that’s rich in nutrients with endless uses! This recipe will make you see food scraps in a whole new way.
Your bounty of unused produce is a great way to reduce waste and repurpose veggies and herbs that would otherwise be thrown away. From ginger to onion peels, bell pepper tops and celery hearts, these flavorful vegetables infuse into broth to use in your favorite recipes.
Herbs like ginger, garlic and onion are great for adding an herb kick to stock.
Fennel fronds and ends are excellent for warding off belly bloat by supporting digestion. Celery adds natural salt while peeled carrot peel adds sweetness. The green tops of carrots are slightly bitter and add grassy freshness. Mushrooms are an excellent source of vitamin-D.
A few flavor enhancers like bay leaves and thyme tie the stock together and add simmered all day flavor. Fresh or dried Rosemary, sage and oregano can also be used.
Chaga Energy Elixir complements the stock with earthy robust flavor. Chaga mushrooms are high in antioxidants with adaptogenic properties that help support cell rejuvenation. Chaga Energy Elixir is stirred in after the stock is strained to preserve its precious vitamins and minerals. Once your stock is complete, feel free to season with sea salt if desired.
What to use veggie scrap stock for:
- Sip on its own like a savory tea.
- Use in soups and chili. Pour hot stock over noodles and top with your favorite Pho toppings.
- Substitute for beef stock in pot roast and beef stroganoff.
- Use to cook rice and adds tons of flavor.
Other veggies and herbs to use in scrap stock:
- Broccoli stems
- Leeks (outer peels)
- Sweet potatoes (peels and unused flesh)
- Green onion (white parts)
- Corn cobs
- Lemons after juice is squeezed
Ingredients
Veggie scrap suggestions:
- Tops of bell peppers
- Fennel tops/bottoms
- Onion peels
- Garlic peels
- Ginger ends/peels
- Mushroom stems
- Celery hearts
- Carrot peels and greens
Additional Ingredients
- 2 dried bay leaves
- 2 Fresh thyme sprigs
- 1 sachet Pique Chaga Mushroom Elixir
- 8 cups filtered water
- Cooked noodles for serving
Instructions
- Add vegetable scraps, bay leaves and thyme to a large stock pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 1 hour.
- Strain broth into a separate pot or bowl and stir in Chaga tea crystals. Cool to room temperature or serve hot over noodles. Store stock in an airtight container in the refrigerator or freeze for up to 6 months.
Recommended for this recipe:
Chaga Energy Elixir
Banishes fatigue. Awakens the senses. Refreshes the mind, body and soul.
