Anytime you start a new way of eating, getting started is always the most fun and overwhelming part of the journey!
I've heard from several of you that you’ve decided to embark on an allergy elimination diet for the next 6-12 weeks, so I wanted to give you a few staples that will help you sail through with flying colors!
Since I recommend that everyone who’s getting on board to begin with lots of nutrient dense broths and pureed soups and vegetable dishes as possible. As I mentioned yesterday, this takes the digestive load off your system and allows your body to use all that energy that would normally be directed toward digestion, to be used for healing. You may recall that small intestine cells have a very short lifespan – only 36 hours!
So that you can actually enjoy sipping a steaming mug of broth, a bowl of pureed soup, or a variety of yummy veggie side dishes, you need to start with flavorful basic broth. A rich broth is KEY to creating lots of flavorful dishes so it’s great to keep on hand. Plus when prepared properly it is so nutrient dense that it adds a big nutritional boost any time you can incorporate it into a dish.
|Extra low heat and long cooking times are the secret to this rich, delicious broth!|
I always have some in the freezer. I freeze it in mason jars and in ice cube trays. The cubes are a fantastic way to add just a touch of flavor without defrosting a large amount.
Today I’m sharing a page right out of my cookbook OMG! That's Allergy Free? This is the easiest and likely the very tastiest and most nourishing vegetable stock you will ever make! I do suggest that for this allergy elimination diet that you substitute turnips for the baking potatoes.
Over the course of the next few weeks I'll be sharing more recipes to help you on your journey back to more vibrant health. But this is the best place to start.
This is my favorite long simmering veggie stock. It is so rich and flavorful that I love to just sip a cup on a cold afternoon for a super nutritious pick-me-up. By keeping the temperature just below the boiling point, it retains nearly all of the vitamins and minerals from the veggies as well as all of the flavor! When making stock it is very important to use as many organic veggies as possible. Since this one takes some time to cook, simply put it on the stove at bedtime and when you get up in the morning it is finished!
Yield - 1 gallon
6 large carrots cut into 3 inch pieces
6 celery ribs cut into 3 inch pieces
2 baking potatoes quartered
3 yellow or white onions quartered
2 heads garlic cut in half
2 turnips cut in half
2 parsnips cut into 3 inch pieces
1 head green cabbage cut into quarters
2 cups green beans
4 golden beets cut in half (red beets make the broth red)
1/2 cup parsley (this is a great place to use the stems)
4 sprigs each rosemary, sage and oregano
10 thyme sprigs
1 tablespoon whole peppercorns and Tuscan Salt Blend
3 tablespoons nutritional yeast
Place all veggies and herbs in a 2 gallon stock pot, cover with pH 9.5 ionized water. Cover and cook over very low heat 10 hours. Strain and divide among storage containers. Use as the base for your favorite soups!
Kitchen Tip: As you prepare veggies, save the trimmings for stock. Even onion and garlic skins have loads of flavor. Simply drop them in a zipper bag and pop them in the freezer. In no time you will have plenty to make stock. In addition to quart jars, try freezing stock in ice cube trays. It’s both flavorful and nutrient dense so adding just a few tablespoons can boost the nutritional content of your favorite dishes!
The long slow simmering is the key to both the outstanding nutrition and deep rich taste. If you have the time you can increase the cooking time up to 18 hours for an even deeper, richer flavor. Just be sure that it does not come to a boil and that your lid is very tight.
Congratulations, now you are off to a great start!