This year, I have been trying to find ways to waste less. I have been saving glass bottles, reusing jars for overnight oats, and saving my vegetable scraps. As I prepare my meals for the week, I save the scraps from washed veggies such as carrots, tomatoes, romaine, onions, zucchini, eggplant, and asparagus. I freeze the scraps in a gallon size bag until it is completely full (this took me two weeks).
To make the broth, add the scraps to a pot and fill with about 48 oz of water, (based on the containers that I use to hold the broth). Add in a few teaspoons of ghee or spices such as turmeric, salt, or black pepper, red pepper flakes, and cayenne pepper if you like the heat. Boil for 5 minutes and simmer for 35. Strain the broth and let cool before storage. You can absolutely freeze this broth and use it in the future when cooking chicken or vegetables. You can also use it to make broth bowls or drink it on its own.
“You can’t use up creativity. The more you use, the more you have.” – Maya Angelou