1 thumb sized piece fresh ginger, sliced into a few pieces
1 thumb sized piece fresh turmeric, sliced into a few pieces
1 tbs whole black peppercorns
2 stalks of celery, chopped
Vegetables of choice (we keep a bag in the fridge for veggies scraps throughout the week. This week we used celery stems, rainbow chard stems, kale, broccoli stems and leftover spring onions).
herbs of choice (we used parsley)
Place all the ingredients in a large stock pot and pour in the filtered water.
Bring to a boil over high heat.
Reduce to low heat and let simmer for 1-3 hours. You’ll be able to smell it throughout the house when it is ready.
Let the pot cool. Set a colander inside a large bowl. Pour entire mixture through. Discard solids.
Store the stock in mason gars to use throughout the week. The turmeric will give the broth a deep golden color and inflammatory properties. Sip on plain or add to soups and dishes throughout the week.
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