Makes about 7 L.
No need to peel vegetables for this delicious stock. Just be sure to use organic. Stock can be made and served as a simple base in a myriad of recipes.
For a creamy and nutrient-rich stock with added fibre and benefits, purée strained vegetables in high-speed blender and press mixture through fine-meshed sieve into bowl. Stir into stock and season to taste.
If you’re using vegetable and peeling leftovers that have been saved in the freezer, there’s no need to thaw them before using in this recipe.
In large 10 to 12 L stockpot, combine vegetables, onions, leeks, garlic, parsley, rosemary, thyme, bay leaves, peppercorns, and salt. Add enough water until it reaches 2 in (5 cm) below rim. Cover and bring to a gentle boil. Reduce heat and, with lid ajar, simmer over low heat for at least 3 hours. The longer stock is simmered, the richer it becomes. Stir several times near the end of cooking.
Remove from heat and set aside until cool enough to handle. Then strain into very large metal bowl or pot. Shake strainer to remove as much liquid from simmered vegetables into pot as possible. Compost vegetable byproducts.
Cool stock to room temperature before refrigerating or freezing in 2 cup (500 mL) containers. Stock can be refrigerated for 5 to 7 days or in the freezer for up to 4 months. Use as a base for soups and stews.
Itu2019s delicious flavoured with miso or nutritional yeast and with added diced tofu and chopped green onions. Serve in cups for sipping.
This recipe is part of the All In collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.