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Make batches of veggie stock & bone broth, and freeze for later.
“With the fall season here and the cozy winter weather ahead of us, one of my favorite ways to prep is by making batches of nutrient-rich soups and stocks and freezing them for ready-to-use ease. If you’re plant-based as I am, hearty root vegetables made into puréed soups are not only grounding and warming for chilly weather, but they’re also immune-boosting. If you incorporate animal protein into your diet, now is a great time to make your large batches of bone broth and stocks to enrich any vegetable or proteinbased soups and stews. Doing so will cut down your prep time for meals, and it also makes planning for those holiday-time get-togethers much easier.” —Serena Poon, chef and reiki master