See this big jar? Well, I bought it for snacks. As we move into the season of fleece and carbs, I’d always have my big jar filled with salty, crunchy snacks – nuts and pretzel sticks and Chex mix and the occasional cheez ball. Crunch, crunch. Salty, good-for-nothing snacks. All winter long.
Only now that jar is filled with vegetable broth. Ha! Big difference, and I made it myself, based on Dr. Mark Hyman‘s recipe (with just one or two substitutions). Today I loaded my stockpot with kale, Swiss chard, radishes (and the greens), turnip, carrot, celery, onion, shiitake mushrooms, garlic, and ginger. Whew! Add plenty of filtered water, bring to a boil, and simmer for at least an hour. Then strain.
So here’s the plan. A cup of this
crap elixir a couple of times a day instead of the usual fun stuff junk. I tried some already and it’s not bad. Not as bad as I expected. I could drink a cup of this broth two or three times a day.
Little changes, right?