Hello my hungry friends,

The changing of the seasons are (very slowly) happening! Fall is a season that Texans get really excited about, not only because it’s the end of an unpleasantly hot summer but because it’s the beginning of comfort food season. Cold weather, holidays, and just a cheery feeling in the air are all great reasons to enjoy these comfort foods. One thing that I always love stocking up on right before fall is vegetable stock. However, now that I’ve been making my own I’ve gotten to experience the difference in flavor and value myself, and it’s enough for me to create batches of nutritious homemade vegetable stock more often. Rather than its store bought counterparts, a homemade stock is going to contain much lower sodium as well as higher nutritional values. Not to mention that you have much more control with the flavor. Plus who wouldn’t want their home to smell of delicious goodness throughout the day??

What’s great about stock is that you can use it in almost anything such as soups, stews, casseroles, risottos and can even be enjoyed on its own. During the colder months, I really try to have my family consume soup or broth at least once a day. And according to this study in Japan, consuming soup on a daily basis in the afternoon (at the workplace) relieve stress of worker’s body and mind. Although the study was a small one, it still suggests that soup is a great pick me up! Some times, I don’t feel like making a soup and with this stock in the freezer or fridge, I am able to just pop it on the stove for 5-10 minutes and bam, a delicious and nutritious meal!

The base of this stock is a traditional mirepoix, which consists of carrots, celery and onion all cut to similar size. Next are a few Allium plant species, such as onions, leeks and garlic. These are antibiotic, anti-inflammatory, contain gut healing attributes and are all naturally rich in prebiotics. Of course you get the added benefits of the extra vitamins, minerals and flavor from other vegetables you add in.

Min Prep

Min Cook

Servings

INGREDIENTS

  • 7 carrots, peeled and chopped
  • 1/2 head of celery, chopped
  • 1 1/2 large onions, chopped
  • 1 leek, white and green parts, chopped
  • 6 cloves garlic, peeled
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 tsp rock salt (I used Himalayan Rock Salt)
  • 10 cups cold water
  • 6-8 sprigs of thyme
  • 1 small handful of fresh rosemary
  • 1 small handful of fresh parsley

•For an earthy flavor and added zinc: 2 cups of sliced mushrooms of your choice

DIRECTIONS

  1. Prepare your mise en place (all your ingredients, will be posting about this soon!)
  2. For more flavor: sauté mirepoix over medium heat for about 10 minutes. Note: Your mirepoix may be raw or roasted for a different flavor as well.
  3. Next, add all ingredients to a large pot, bring to a boil and lower to a simmer. Cook uncovered for 60 to 90 minutes.
  4. Allow 15 minutes for stock to cool and proceed with the straining. Using a slotted spoon try to remove the larger vegetables and any solids that you can.
  5. Next pour stock through a sieve into a large container. I like to use a chinois as it is much more fine and has a hook to lock onto the side of my pot or container, plus I can push down with a spoon to get even more liquid.
  6. If not using immediately, pour into containers or ice cube trays and store in the freezer for later use.

Your stock may be stored in the freezer for up to 3 months and refrigerated for a week to a week in a half. Like I mentioned earlier, this recipe is great for the fall and winter days that await us. If you start preparing in advance, it will give you much more motivation to cook more from your home rather than going out to eat or relying on processed foods to feed your family.

 

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Question of the Day:

What is your favorite comfort food?
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Please share your opinions, thoughts, experiences or questions in the comments down below. I would LOVE to hear them!! Be sure to check back on Tuesdays for more recipes or you can always subscribe to my newsletter!! Also if you decide you’re up for the challenge of replicating this recipe, please post a picture on the comments down below, my Facebook / google+ page or instagram it! {don’t for get to use #omlivin & @omlivin} Lets spread the plant based love!! ❤ ॐ❤!

Ashleigh is a stay at home mom who enjoys blogging about balancing the mind through meditation and conscious parenting, the body through plant based eating and yoga, and the soul through up cycling and sustainability. Keep your life balanced & subscribe to her weekly emails, like OmLivin’ on FB or check her out on Google+ for more.

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