Tuesday, January 8, 2013


Broth is an important part of the GAPS diet and easy to make. Even if its only used for soup base, for making rice or occasional drink, it is a great source for fats and minerals any family needs.

Being on the Gut and Psychology syndrome diet (GAPS) we use a lot of vegetables. During the first few weeks of the diet only the top parts of cauliflower and broccoli can be used. That leaves for a lot of wasted parts we usually eat.

One great way to reuse all those vegetable parts, ends, and peels, that are usually thrown out; save them in the freezer until there are enough to make vegetable broth. They also can be thrown in to bone and meat broths for extra flavor.

Every morning I start a pot of broth.  I pack it full of vegetables and a few pieces of meat.  Dark meats make the best broths with the most flavor.  I pull out the meat and vegetables for breakfast and snacks as the broth continues to simmer for 4-6 hours.  It also makes it easier to serve broth through out the day if it is warm on the stove. 

With using scrape parts and even the bones from meats the family has eaten off of, the broth simmers through out the day and I serve the broth from the pot.  I strain and reuse the stock parts for a second batch of broth.  In some cases I can make 3 or 4 batches with the same bones and vegetables. 

Using what you have to make broth can start saving quite a bit of money. 

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