One of the ingredients I initially struggled to replace in recipes as my diet became more raw was vegetable broth. It adds so much flavor to a recipe, but destroys heat sensitive vitamins like vitamin C in the process of making it. Most animals on the planet can synthesize their own vitamin C, but humans are among the mammalian species that cannot. Therefore, I like to get as much as I can from my food, a la the Hippocrates way of thinking: Let thy food be thy medicine!
One day, after thinking about it for a bit, I realized that making broth is kind of like making tea – you simmer the plant matter in water and allow it’s juices to permeate the water, via heat. Then I thought… I can do the same thing without heat if I use my juicer to extract the vegetable juices and then just dilute them in water. Tada!
This juice recipe works well in place of vegetable broth if you are trying to make a raw version of a recipe and you feel stumped on that particular substitution. It is also good by itself if you just want something like a V8 or need to use up some leftover ingredients. After all, that is usually how broths come about – use up the scraps and leftovers! Personally I love any juices where the tomato flavor is apparent, so I will frequently just toss one into my vegetable juice blends.
- 1 large tomato
- 1 cup shredded carrot
- 1.5 cups chopped celery
- 1.5 cups chopped sweet pepper
- Pinch of sea salt
- Pinch of black pepper
- Pinch of any additional herbs or spices you would like (e.g. garlic or onion powders)
- 1 cup water
- Run vegetable ingredients through a juicer.
- Mix in spices
- If using for a broth, slowly dilute with water until desired flavor strength is reached.
- Regarding juicers, I have the Omega Vert, and in my opinion, if you don't want to spend crazy amounts of money on something like a Norwalk, this one is the best option for the money in terms of juice output, speed, ease of cleaning, and durability. Check it out: Omega VRT350 Heavy Duty Dual-Stage Vertical Single Auger Low Speed Juicer