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                      Homemade Vegetable Stock

                      Published by Grace O
                      fresh vegetables

                      Antioxidant icon

                      Vegetable stock is a flavorful, fat-free, vegan base for healthy cooking. I like to use it for my soups and sauces, especially if I’m feeding vegetarian friends or trying to avoid animal fats (see my White Bean Soup). Making the stock myself gives me lots of room to use seasonal vegetables. And since the stock is strained after cooking, I can use the stems and stalks of the vegetables, reserving the best parts for other dishes. You can add other vegetables, too, such as carrots, fennel, or kale. Most colorful vegetables are packed with antioxidants and disease-preventing foodtrients.

                      YIELDS 3 CUPS

                      Ingredients
                      1 Tbs. olive oil
                      1/2 cup chopped white onion
                      1 Tbs. crushed garlic
                      1 cup chopped zucchini
                      1 cup chopped celery
                      1/2 cup chopped broccoli
                      4 cups water
                      1/4 cup chopped parsley
                      1 Tbs. Italian herb seasoning
                      1 tsp. sea salt
                      1/4 tsp. white pepper

                      Instructions
                      1. Heat the oil in a large stockpot with a heavy bottom. Cook the onion and garlic over medium heat for 1 minute.

                      2. Add the zucchini, celery, and broccoli and cook for 10 minutes.

                      3. Add the water, parsley, and herb seasoning and boil for 30 minutes.

                      4. All the stock to cool. Strain and season with salt and pepper.

                      Share
                      Grace O
                      Grace O
                      GRACE O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks – The Age Gracefully Cookbook, The Age Beautifully Cookbook, and Anti-Aging Dishes From Around the World. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry.

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                      This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites.

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