Last week I was chatting with the very lovely yogi and yoga teacher Codi Dobie (she blogs as well and I highly encourage you to check her out!) , and she shared with me something awesome she does in her kitchen. It's kind of like recycling or up-cycling your veggie refuse and turning it into delicious stock that you can cook with! It's easy, it's useful and it's tasty!
Veggie Castaway Stock
What you need
4-5 cups worth of vegetable matter. You know all those parts that you might throw away? carrot peelings, onion ends, herb stems, mushroom stems, pepper tops, broccoli stalks,etc? Save them in your refridgerator in a container or a ziploc bag.
8 cups of water
2 bay leaves
2 teaspoons whole black peppercorns
salt to taste
What you do
Put the water into a large stock pot and add your veggie bits and seasonings, except for the salt. Bring the pot to a boil and then lower to a simmer. Cover, and simmer for about an hour.
Add the salt in the last few minutes of cooking.
Let the stock cool and then strain through a sieve of cheese cloth, into a container that you can keep in your fridge. Stock should be good to use for about a week.
While I've been busy making stock, I've also been doing a lot of taking stock lately. In the process of doing so, I came to the decision to let go of one of the yoga classes I've been teaching, Heated Flow on Fridays. I truly adore and am passionate about teaching yoga, but I was finding this class more and more challenging to teach, personally, as it required me to practice while teaching, all in the heated environment.
At the beginning, I really enjoyed this class and looked forward to the fun and intense atmosphere brought on by the heat. But as yoga teaches us, we are always changing. The class didn't change, but I did, and I reached a point where teaching and practicing in the heated environment became just too challenging for me. I'm a Vata/Pitta dosha and doing the heated practice through our very hot valley summer definitely made an impact on my Pitta fire!
Releasing the class from my schedule has given me more time, to either take class myself or feed my soul in other ways. It was a powerful reminder to me as well, that I have to continue listening to my body and making changes in response to how I feel. As a teacher I am often reminding my students to honor how they feel, and I have a responsibility to myself to do the same. Releasing this class was the most authentic and healthy thing I could do for myself, to honor where I am at right now and how I feel, physically, emotionally and mentally.
Autumn is here, and it's truly the perfect time to make stock and take stock. Cozy up with some warming soup or comfort food and take a look at what's working for you, giving yourself permission to let go of that which is no longer serving your most vibrant health and happiness.
With Love and the spirit of Namaste,