Friday, June 8, 2018

How to Make Veggie Broth from Kitchen Scraps

Love cooking with veggies but hate tossing the scraps in the trash? Don't! Save them and make a delicious veggie broth.


Keep a bag in your freezer and toss in scraps while cooking. These scraps can be the tops, bottoms, skins, seeds of whatever your cooking.

Bell Pepper Tops
Onion Top, Bottom and Skin
Carrot Top, Bottom and Skin
Mushroom Stems
Jalapino Tops
Garlic Top, Bottom and Skin
Potato Top, Bottom and Skin
Parsley Stems
Plus any other scraps you have

Once the bag is full of scraps, you're ready to make your broth


Poor the frozen scraps into a large pot. Cover the scraps completely with water. Add herbs to taste like sage, rosemary or a bay leaf.


Turn on stove and bring the water to a boil, reduce heat and let broth simmer on the stove for 1 hour.


After an hour strain out the veggie pieces. They should be soft and soggy. 


Pour broth in an airtight container. Freeze or keep in the fridge for about a week. Enjoy! 









Wednesday, March 7, 2018

A Class A Month...

Im having serious adventure withdraws since completing my 30 before 30 bucket list. To ease my mind, I'm taking one class a month during 2018. These classes can have any theme or difficulty level. Here's what I've accomplished so far.

January: A floral arrangement class at The Vintage Bouquet Bar


February: Aerial Yoga at Synergy Studios


March: A Vegan Tex-Mex Cooking Class put on by Green Restaurant



Bonus March Class: Sprouts and Spritzers class at the Botanical Garden



April: Calligraphy class put on by The Golden Spec 



May: Vinyasa flow yoga class with Nomadik Yoga


June: Women's Self Defense Class at Mission Ridge Gun Range 
I unfortunately didn't take any photos of this class, this photo is from the Facebook Event



If you have any ideas for cool classes in San Antonio please let me know!