Broth Stock | Bladder-Friendly Recipes | Cookbook Low-Grain, Low-Sugar

Urinary Tract Health

Bladder-Friendly Recipes

Stock & Broth

Fish Stock

Ingredients

non-oily fish, such as snapper or rock fish (not salmon or tuna) - 3 or 4 whole carcasses, including heads

olive oil, extra virgin - 2 tablespoons

onions (white or yellow) - 2, coarsely chopped

carrot, medium - 1, preferably organic, coarsely chopped

olive oil, extra virgin - 2 tablespoons

thyme, fresh - several sprigs

Italian flat-leaf parsley, fresh - several sprigs

(optional) celery - 1 stalk, cut lengthwise

(optional) garlic - 1 clove, peeled and chopped

(optional) black pepper - 2 or 3 corns

bay leaf - 1

red vinegar - 1 tablespoon

water, filtered - 1 cup

Preparation

In a stainless steal pot put the oil, add the vegetables and cook very gently for about 1/2 hour, or until they are very soft.

Add wine and bring to a boil.

Add vinegar and bring to a boil, carefully skimming off the scum and impurities, as they rise to the top.

Tie the herbs together and add to the pot.

Reduce heat, cover and simmer for at least 4 hours.

Remove the carcasses with tongs or with a slotted spoon, strain the liquid into pint-sized storage containers. Store the stock in a refrigerator or a freezer.

This stock makes also the basis for any fish sauce.

(Makes 3 cups)

Source: Nourishing Traditions (110)

Roasted Vegetable Broth

Ingredients

celery stalks with tops - 4

sweet onion, medium - 1, halved

turnips, small - 2

rutabaga, small - 1

leek - 1, well rinsed

parsley, fresh - 1 bunch

thyme, fresh - 3 sprigs or thyme, dried - to taste

black pepper - 10 corns

paprika - 1 teaspoon, preferably Hungarian paprika

sea salt - 1 tablespoon, preferably Real Salt or Celtic salt, from a health food store

garlic - 3 cloves, crushed, or garlic powder - to taste

white wine, dry - 1 cup

water, filtered - 8 cups

Preparation

Preheat the over to 350 °F.

In a baking dish, place the pepper, celery, onion, turnips and rutabaga. Sprinkle with salt.Please the dish in the oven and roast for 30 minutes.

Into a stock pot place the roasted vegetables, 8 cups of water and the remaining ingredients. Make sure to scrape all the bits from the baking dish. Simmer for 1,5 hours.

Strain the stock through a fine sieve, making sure to squeeze all juice out of the vegetables.

Discard the vegetables. Store the broth in plastic containers in a refrigerator or a freezer.

(Makes 6 cups)

Source: Suzanne Somers (126)