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| There's a great big pot full of strength and health simmering away here - and it costs next to nothing to make this super nutritious, super delicious vegetable broth. |
Hail to the Dinosaurs!
Trudi and I made a big pot of souped
up soup last night.
Souped up soup comes from an old
recipe by John McCallum in his
famous "Keys to Progress" series
in Strength and Health magazine.
You make it by saving vegetable
scraps and peelings in a plastic bag
in the freezer.
Note: by veggie scraps I am referring
to unused tips, ends, peels, stems,
cores and other inedible parts of
fresh veggies. Not table scraps off
of someone's plate - but food scraps
you make when you cut, slice peel
and prep your veggies.
For example, potato peels, carrot tips
and carrot ends, the core of a red or
green pepper, the bottom end of a
celery stalk, the peels from an acorn
squash, the core and inner leaves from
a head of iceberg lettuce, parsley
stems, and stems from kale, spinach,
chard, or other greens.
Normally, you would throw them
in the garbage. But this is a way
to use them to add some great
free taste and free nutrition to
your diet.
Of course, this also means you
need to be making your own
meals and using plenty of fresh
veggies in them - but you should
be doing that anyway.
When the bag is full, you pour the
frozen vegetable scraps into a big
pot, cover with water, add some
salt and pepper, and cook it for a
couple of hours.
Let it cool for a while, then strain
the veggie scraps, and you're left
with some beautiful vegetable broth
to use in soups, stews and other
recipes.
At this point, discard the veggie
scraps. They've served their
purpose, and there's no more
nutrition left in them.
By the way, if you have a garden,
be sure to put the veggie scraps
into your compost pile. They break
down very quickly and make great
compost.
The broth is very rich, dark, tasty
and flavorful - and it makes great
soup, stew or other dishes.
It's also jam-packed with vitamins
and minerals. So much so that it
could be considered a no-cost
vitamin-mineral supplement.
To make it even better, add some
fresh crushed garlic and onion to
the mix before you start cooking
it.
And yes, you can add a soup bone
to the mix - just be sure to sear it
or brown it a bit before throwing it
in.
The veggie broth is one of our secret
ingredients in soups, stews and other
dishes. As you can see, we've made
some great tasting meals with it:
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| Red lentil, spinach and potato stew - flavored with curry and other Indian spices. |
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| Lentil, sweet potato and cauliflower stew on the left; sag paneer (a spinach dish) on the right. Both seasoned with curry and other Indian spices. | | |
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| Tuscan white bean soup with sweet potato and kale. Seasoned with Mediterranean spices. |
Speaking of meals - Trudi wanted to
try some new recipes, new meals,
and new dishes, so she asked me to
try nothing but home-made, cooked
from scratch vegetarian dishes from
around the world for the next 30
days.
That made it a challenge, so I
accepted. I like challenges - and
besides, it's always interesting to
try something new and report on
how it works.
We've been doing it for two weeks
now, and it's been a lot of fun. I'll
share more about it in future posts.
But souped up soup is neither a
vegetarian food nor a food for
carnivores.
It's just a great way to make a
really good soup broth for next to
nothing.
And it's one of the best ways to
be sure you're getting all the
vitamins and minerals you need.
Give it a try - and let me know
how you like it.
Yours in strength,
Brooks Kubik
P.S. For more recipes and cooking
tips, and tons of advice on how to
eat for strength and health, grab
Knife, Fork, Muscle:
http://www.brookskubik.com/dinosaur_nutrition.html
P.S. 2. My other books and courses
are right here at Dino Headquarters:
Hard-copy and PDF
http://www.brookskubik.com/products.html
Kindle
http://www.brookskubik.com/kindle.html
P.S. 3. Thought for the Day
"Train for strength, eat for health,
and live every day to the fullest."
-Brooks Kubik
