Adventurous Eating With Olivewood Gardens: A Healthy Cooking Series, Episode 3

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a similar flavor with fewer calories.

celery

🥗Healthier: fennel

💰Cheaper: cabbage

Fennel provides a similar crunch with a different flavor profile.

bay leaves

💰Cheaper: dried basil

Dried basil can substitute for bay leaves in a pinch.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano can be used as a more readily available herb.

Welcome to the video series and introduction.

Introduce the recipe for a quick and easy veggie stock.

Show the use of veggie scraps from the refrigerator that are about to go bad.

Add tops of beet greens, tops of celery, and a soft bell pepper to the pot.

Use an old onion with skins on and add it to the pot.

Smash 4 cloves of garlic, leaving the skins on, and add to the pot.

Add old veggie parts, including tops of bell peppers, old cabbage, leaves from cauliflower, stems from Swiss chard, and spinach.

Add a little tiny carrot to the pot.

Fill the pot about 3/4 full with the veggies.

Add water to the pot.

Add about 1 tablespoon of salt to the pot.

Add bay leaves, fennel, coriander seeds, and cracked black pepper for seasoning.

Put the pot on low simmer and let it cook for about 2 to 3 hours until aromatic and the veggies change color.

Taste the broth to ensure it has good flavor.

Strain the stock to remove solids.

Freeze the stock in ice cube trays or a gallon-sized freezer bag, or use it right away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary