Day 4 of:
- No Wheat
- No Alcohol
- No Dairy
- No Processed foods
- No White Sugar
I finally got around to making my vegetable broth! I made 3 quarts so I have some to last me the next few days. Looking forward to sipping on it between meals.
1-2 knobs of ginger (about 4 inches)
4 celery stocks
1 bunch green onions
1 bunch parsley
6 garlic cloves (whole)
1/2 bunch of kale or swiss chard
- Chop all ingredients into even size pieces.
- Place all ingredients into a large stock pot.
- Cover with 3 quarts of water and cook at a low boil for 90 minutes. I did not add salt or pepper, but you definitely can if you’d like.
- Let the broth cool. Remove the cooked vegetables.**
- Store in tightly sealed glass jars/bowls in the refrigerator.
**With the leftover cooked vegetables I made 2 soups. I took some of my vegetable broth and blended it with some of the vegetables until smooth. Then for the second soup, I took the remaining vegetables and blended them with 4 cups of chicken broth (for my husband)**
Fresh Vegetable Broth is just what the doctor ordered on a cold day. It’s nourishing and comforting. It is packed with immune boosting vitamins and minerals. It’s easy to digest and tastes delicious. I like it to have a little extra spice, that’s why I use so much ginger.
While my broth was simmering, I snacked on hummus + carrots + pine nuts. I have to measure out my 2 tablespoons of hummus–otherwise I’ll go overboard and eat way too much of it. I LOVE HUMMUS!
I visited my grandma and she sent me home with a dozen chocolate chip cookies for Jonathan. I had to put them in the cupboard because I couldn’t stand seeing them on the kitchen table! Everything was tempting me today, but I survived!
This morning when I weighed myself I was down 0.2 pounds. That means I’ve lost 1 pound in 3 days. That is a very healthy and safe pace to be losing weight. So cheers to that! All in all, I’m feeling really great.