paging lesley

brandy · Post by **brandy** » Mon Nov 05, 2012 8:39 am

Hi Lesley,

How are you feeling? Have you rescheduled your Europe trip?

I was thinking of you yesterday as I was chopping onions and had onion scraps/peels left. I think in an earlier post you mentioned that you save the onion scraps/peels etc and freeze them and use them in broth or something? Can you elaborate again? The farmers market season is going strong in Florida so I'm eating a lot of overcooked veggies and was thinking you do something with the scaps?

Thanks, Brandy

PS. Your son's opportunity sounds great!

JFR · Post by **JFR** » Mon Nov 05, 2012 12:24 pm

I'm not lesley but I can answer your question. Almost any vegetable scrap can be saved and used to make broth. The scraps add flavor and additional nutritional value to the broth. When I make kale chips I save the stalks from the kale and add them to my broth.

Jean

Gloria · Post by **Gloria** » Mon Nov 05, 2012 8:31 pm

I stopped eating onions a few years ago due to MC. Is anyone intolerant to them, but able to use them as flavoring in soup (by straining them out of the broth)? I would love to add more flavor to my turkey broth.

Gloria

Gabes-Apg · Post by **Gabes-Apg** » Tue Nov 06, 2012 2:18 pm

Depending on where you are buying your vegetable and the quality of them, alot of the vegetables like potato, sweet potato, carrot, etc are sprayed with things like SOY oil to help them last longer in the airconditioning of shops.

another article posted by Tex also mentioned that some farmers store the vegetables in bags or containers that have had wheat or barley in them.

Lesley stopped using the vege scraps in her broth when we discussed this.

Yes the vegetable scraps do make the broth more tasty, albeit if you are sensitive to meals with too many ingredients, using broth with more than a couple of ingredients may not be the best. Or if you start reacting to one of the vegetables the batch is unusable.

my meals settle better if there is no more than 6 ingredients.

Gloria, i tried onion in the broth once- it was a no go for me.

tlras · Post by **tlras** » Tue Nov 06, 2012 3:23 pm

So our fresh produce could be tainted? WTH?! So you just have to scrub and clean the heck out of them? Are we supposed to only eat meat? I'm beginning to think there isn't a food out there that is safe anymore. I put carrots, celery and a little bit of onion in my chicken soup....honestly don't know if I react to them or not.

Terri

Gabes-Apg · Post by **Gabes-Apg** » Tue Nov 06, 2012 3:42 pm

Terri

If i buy produce from a supermarket, i make sure i peel a good edge off the items.

Where ever possible i try to buy from organic, local producers - where the items are not transported/nor aimed for air conditioned outlet

Gloria · Post by **Gloria** » Tue Nov 06, 2012 4:53 pm

Gabes wrote:Gloria, i tried onion in the broth once- it was a no go for me.

Thanks, Gabes. I think I'll continue to skip them for now.

Gloria

brandy · Post by **brandy** » Wed Nov 07, 2012 4:31 pm

Thanks Gabes and Jean,

Gabes, you are right our grocery store produce in the US is chock full of coatings. I'll definitely discard peelings from my grocery store stuff. I'm getting most of my produce right now from my organic farmers market CSA which is not coated. I think if I'm going to be making soup maybe I'll save the farmers market stuff on a case by case basis.

Thanks for the insite!

Brandy

Gabes-Apg · Post by **Gabes-Apg** » Wed Nov 07, 2012 5:09 pm

Brandy
sounds like a good plan. start out small with only a couple of types of vege peelings in the broth.

I am lucky, i have quite a few friends with worm farms/compost heaps and they are more than happy to take my peelings each week. I dont feel like I am wasting food that way.

tlras · Post by **tlras** » Wed Nov 07, 2012 7:42 pm

So it's okay to eat the veggies if we peel them first, right? Just make sure we ditch the peels? I put celery, carrots and onion in my soup but I peel them first. So spinich, kale, ect. are okay since they don't have peels, right?

I feel like I'm asking stupid questions here?!

Thanks,

Terri

Gabes-Apg · Post by **Gabes-Apg** » Wed Nov 07, 2012 8:56 pm

Terri

my answer is ‘it depends’
it depends on where the product is grown, how far it is transported, what outlet you are purchasing from, how reactive you are to things like Soy etc.

in my case, I react more to Soy than Gluten, so I am super cautious. Any items that are higher risk to have soy on them, I peel quite a thick layer off.
I would not purchase any item that is high risk for soy that I cant peel.

Despite the fact that my MC is managed and I have minimal symptoms, I am not eating as many varieties of vegetables as you, my only vegetables for the past 2.75 years have been cauliflower, sweet pot, parsnip, frozen peas, small amount of carrot, small amount of potato.
Other than the frozen peas, all the vegetables I am eating are grown locally (within 100kms) so I am able to access product that is not prepared for transportation.
I have not looked to increase the types of veges, or to introduce salad as I have had other health issues and I have not wanted to risk inflammation/reactions of introducing new ingredients.

Lesley · Post by **Lesley** » Thu Nov 08, 2012 12:46 am

Hi Brandy,
Sorry I haven't been around. Gabes reported correctly, except I have changed my approach somewhat.
I now know I can tolerate onions, carrots, kale, spinach, chard, potatoes, broccoli, turnips, parsnips, parsley; but no cauliflower, celery, or sweet potato. I buy organic, especially veggies that grow in or close to to the earth.
I find that if I KNOW I can tolerate a veg, I wash it thoroughly peel and all, then if I have peel over I DO save it in the freezer and use it in my next batch of soup.

I make a point of buying at farmer's markets or in the organic sections at the market.

I also freeze the pulp of veggies when I make juice, add it to the peel, and make veggie stock out of it.

I don't like wasting and try to use up what I can.

Again, sorry it took me so long.