drink the bathwater. common knowledge it is that eating vegetables, legumes, whole grains, grass fed lean meats and wild fish is the terrain towards gathering good nutrition, but eating them all together in one liquid pot magnifies the benefits due to the concentration of nutrients left in the broth. the benefits of soups and stews vitamins and minerals go in the belly not down the drain as with steaming or boiling. to make a good flavorful soup from scratch rather than relying on oxo or other bouillon cubes boil leftover vegetables from the fridge or boil organic meat carcasses and bones for marrowing goodness. Keep in fridge or freezer until soup day. After browning onions, garlic, local grass fed lamb, a teaspoon of cumin, a cup of soaked pinto beans use this water in which to add the shiny new veggies from the farmer’s market. let cook in slow cooker for 6 hours, on stove top or in over for an hour or 4 depending on cut of meat and type of bean and recipe. to improve flavour of soups, add a strip of kombu instead of salt, use natural mineral salts such as fleurs de sel, himalayan, celtic or brittany sea salts, fry and pulverize seeds (dill, cumin, caraway, fennel) prior to adding water, use guiness, wine, chamomile or mint tea for stock, contribute fresh herbs and delicate leaves at the very end before serving (parlsey, basil, cilantro, mint), juice 1/4 lime into each bowl, dare a teaspoon of fresh chopped ginger, put a dollop of organic yogurt or sour cream before serving or remove some of the vegetables and bean and puree them before adding them back for more intense flavour and thicker consistency. when full, leave the noodles or rice but do not under any circumstances leave the broth.
use your best ingredients (fresh, local, organic, in season, grass-fed) to conquer some of these melodious harmonies.
xox dr millie lytle nd