This recipe is simple and gets you closer to a zero waste lifestyle.
It's made with saved kitchen scraps - instead of composting all of my veggie scarps/ends
I save & freeze them in a gallon size zip bag for later use.
When I need to make room in my freezer or just need stock, I pull out my reserves and get to homemade stock making!
I also LOVE incorporating medicinal mushrooms in as much as possible.
Are you familiar with the medicinal marvels of mushrooms?
This recipe includes the following;
CHAGA (Inonotus obliquus) - stimulates bile flow for digestion, nutrient dense superfood, antioxidant rich, anti-inflammatory, increases vital force & strengthens immune system
REISHI (Ganoderma lingzhi) - digestive support, enhance immune system, reduce stress, improve sleep & lessen fatigue and depression (contains psilocybin & psilocin)
SHIITAKE (Lentinula edodes) - boosts immune system, energy + brain function,
anti-inflammatory and digestive support (contains psilocybin & psilocin)
3 Tablespoons butter (vegan, pure irish butter or oil of choice)
1 whole fresh garlic (skin removed and smashed)
4 Tablespoons of each shittake, chaga & reishi mushrooms (dried cut/chopped)
Frozen kitchen scraps (I used baby bella mushrooms, bell peppers, brocolli, carrots, celery, tomatoes, beets, onions, zucchini & ginger scraps)
1 quart purified water (i use a Berkey water filteration system)
generous pinch of salt of choice and black pepper
Add butter or oil to pot, add smashed garlic - look for 3 min, add frozen scraps to a large pot, dutch oven, instant pot or crock pot
Cook until all veggie scraps are defrosted - water will natural release from veggies
Top with water, stir, add the mushrooms & salt and pepper (add more to taste later)
Bring to a boil, reduce to simmer and cover, Cook at least 10-12 hours, or until reduced by 1/2 (reduction intensifies flavor)
Strain and discard scaps. Either use immediately or store in glass jars and freeze up to 2 months or so (be sure to leave a couple inches at the top of the jar to allow for expanision in the freezer)
**NOTE - omit beets if you don't want a red/burgandy hued stock