Rebuild from Depression Blog

A couple of years ago my mother put together two nutrient-packed foods into one exceptional package. She mixed bone broth from a leftover leg of lamb with vegetable juice from vegetables that were wilting too much for other uses. I drank it like a drink; my husband ate it like a soup. It is good stuff. I particularly like that it used foods that many people throw out. In this economy, people are looking for ways to use what they have. This broth and juice concept fits our current economic needs well. In fact, I will post this idea on this week's Pennywise Platter at Nourishing Gourmet where there will be other great ideas for saving money.

Mom has instructions for bone broth, vegetable broth, and some simple soup recipes on this site already. I use bone broth in one of my top 5 meals of desperation.

However, on the bone broth and juice concoction, mom made a video and wrote down a bit of wisdom as well. She uses lamb broth, but you could use any bone at all (or a combination). Enjoy!

~~From Mom:

If you love lamb, you will love lamb broth. Simply collect the bones from your lamb roast, leg of lamb, etc and prepare them in your slow cooker following our directions for bone broth. If you don't have many bones from one meal, save them in a container in the freezer until the stash builds.

This broth in itself is a great drink, but you can way increase it's nutritional value by adding some fresh vegetable juice. There is no need to by anything special for this juice. Use whatever veggies you have on hand, in the frig, or in the garden. Did you overbuy on some special at the supermarket? Juice it before it goes bad!

Add the juice to the already heated lamb broth. Do not reheat lest you lose those heat-sensitive nutrients. Test for salt and pepper. Make adjustments and enjoy.

This is a super mid-morning pick-me-up!

Here's the YouTube direct link: Lamb broth power drink.

Technorati Tags: broth, economy, juice, Nourishing Gourmet, Pennywise Platter, lamb, soup, vegetable juice