Vegetable stock is not only tasty but is one of easiest and best ways to improve your health. Drinking hot vegetable broth, or adding it to recipes, helps alkalinize the body which is one of the keys to longevity and avoiding illness. Most people have diets that are acid producing because of grains, sugars, dairy, meat, soda, and alcohol. Emotions play into our body’s pH balance as well; so, stress and worry will also contribute to a more acidic environment in the body.
PH stands for “potential hydrogen”; so, when the body is too acidic it means there is not enough oxygen available for the body’s cells to stay healthy. The more acidic the pH in our body, the more risk of diseases like cancer, heart problems, chronic fatigue, among others. Amazingly, it is believed that cancer cells can not live in an alkaline environment. Conversely, cancer cells, bacteria that causes disease, and viruses all thrive in acidic body tissue. Bottom line is that failure to maintain proper alkalinity in our body damages our cellular health.
Interestingly, a more acidic environment in the body also leads to more fat cells being formed to store waste the body can’t dispose of, making weight gain inevitable. That’s one of the reasons why in my Clean Lean and Sexy Quickie 3 Day Doable Detox we focus on alkalinizing body. Vegetable broth is one of the best ways to do this.
Unfortunately, store bought broths usually contain unnecessary sodium, sugar, and other chemical additives. They may also contain ingredients you don’t wish to have or that do not taste appealing. For me, it’s the tomatoes in store bought vegetable broth that are a problem. I try not to eat night shade vegetables because of my inflammatory issues and chronic pain. Besides, store bought broth gives me horrible gas!
This winter, I’ve been making a ton of soups with this homemade broth recipe I created. It’s super easy to make and amazingly tasty. The broth adds excellent flavor to any soup, sautéd veggies or risotto and can be sipped like a cup of hot tea to warm the soul and alkalinize the body. I make a batch a week usually on Sundays, and if I don’t use it that week, then I just freeze it for later.
The easiest way to make it is to chop all the veggies and add them to a large stock pot. Cover completely with water and let it simmer for an hour or more. For more robust flavor, use organic veggies, as fresh as possible, preferably local. Chopping the vegetables into smaller cubes or pieces and lightly browning them in some coconut oil before adding water will bring out a richer, fuller flavor as well. Tomatoes, mushrooms, leeks, fennel or fresh herbs can also be added for variety. Have fun experimenting, and let me know how you like it or what your favorite your broth is by leaving me a comment below:)
Homemade Vegetable Broth
4 red onions, peeled and chopped
6 celery stalks, chopped
2 leeks, chopped then soaked in water to remove dirt and grit
6 carrots, washed and chopped
4 garlic cloves, peeled
small bunch of organic curly parsley, washed
1 bunch fresh organic beet greens, washed and stems removed
1 tablespoon whole black peppercorns
8 or more cups of fresh filtered water
Place all ingredients in a large soup pot and bring to a boil over high heat. Turn down to medium and simmer for 1 hour. Strain and discard vegetables. This is the ultimate detox soup!