How To Make Vegetable Stock #SAVEITSUNDAY

How to make vegetable stock | www.healthygeenkitchen.com

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am proud they’ve asked me to be a part of the program. I am being compensated to share my #SAVEITSUNDAY experiences; all opinions are 100% my own.

I make lots of soup this time of year and I rely on homemade stocks to get the most delicious results. I use chicken (or turkey) stock most of the time, but I occasionally use vegetable stock instead. Vegetable stock is an obvious necessity if you don’t eat (or if you are cooking for someone who doesn’t eat) animal foods, but I think its value is even greater than that.

Because I have been writing monthly posts about things we can all do to combat food waste, I am hyper focused on making sure I use up all the vegetables that I buy lately. Homemade vegetable stock is a really great way to get something out of vegetables that are a bit past their prime. It’s a way to avoid tossing something that’s still useful in the trash or compost.

By following Glad’s protection pointers, I’ve learned how to extend the life of many of the fresh foods that I purchase starting the day I buy them. But there are still the odd items that get forgotten at the bottom of the crisper, you know? I am talking about the carrots that get a little withered, the greens that turn a little not-so-green, and the herbs that don’t find their way into recipes. These, along with the scraps and trimmings (like cabbage cores and broccoli stalks) that I purposefully save can all be “upcycled” into a flavorful stock!

veggies for stock | www.healthygreenkitchen.com

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Nourishing Lentil Soup

I generally have a lot to say, but this week has been different. Since last Friday’s horrific events, I have sat down to write something here a number of times, but I haven’t been able to string words together in any sort of meaningful way. I hope it goes without saying that my thoughts are with everyone touched by the tragedy in Newtown, though. I am so very sorry for your loss; I am also amazed and inspired by your strength and grace.

It’s never been more clear to me than now that when the world scares and saddens me, I retreat to my kitchen. It’s a place where things make sense. It’s where I feel happy and safe.

As you can probably imagine, and maybe like many of you, I’ve busied myself more than ever in the kitchen this week. I’ve made batch after batch of this toffee, as well as a slew of cookies. These were gifts for teachers and others who make a difference in my family’s world…they are small tokens, but they’re infused with love…love I hope the recipients will feel this year more than ever before.

As for this lentil soup (that I adapted from the wonderful Nourished Kitchen), I believe meals built around foods like this provide vital nutrition and much needed comfort during trying times. Many of us surely need that right now…

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