Easy Homemade Vegetable Bouillon Recipe
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- Опубликовано: 2 окт 2024
- This Homemade Vegetable Bouillon is easy to make and uses only 6 ingredients.⬇⬇⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇⬇
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➡️ABOUT THIS VIDEO: Mary from Mary's Nest shares an Easy Homemade Vegetable Bouillon Recipe.
#MarysNest #HomemadeVegetableBouillon #EasySoupRecipes
▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, RUclips Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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Hi Everyone! I really like making this bouillon and use it in so many ways. It really comes in handy for using as an all-around seasoning. I usually start with 1 teaspoon and work up from there but you can also start with 1/2 teaspoon if you want a slightly less salty taste. Love, Mary
Ma’am you had me at I don’t waste anything. Most of the recipes here don’t even bother to scrape the bowls and that really bother me 😅 but you now have another subscriber for life😃
If you are watching this video in 2022 (like I am) Dollar Tree has those smaller French jelly jars for $1.25. I just bought some. Thank you for this wonderful video, Mary.
Thank you Mary for sharing so much with us. I would also imagine dehydrating this would be fine. My father lives 3000 miles away, in another country and is very ill with no one to care for him. I would love to send this easy and healthy broth to him, but it would need to be powdered to send out of the country.
I put mine in the dehydrator. I just put it in the. I think you can dehydrate in oven too. After it’s all dry grind it up. I hope that helps!
That looked so easy I want to try it! Thank you!
Mary thank you for the inspiration! I roasted my vegetables, then gave them a whiz. I also used less salt as that’s an issue in our family. I then dehydrated to a powder. We love it thank you again.
Great idea! I’m going to try that next time!
Hi, Mary, what a fantastic idea! I’m going to get right on this one! And thank you for your channel-the more I explore, the more excited I get by all the possibilities. We’re pretty much traditional food cooks in my household, but I’m still learning lots here, so a thousand thanks for your work. And, by the way, you’re the only channel I’ve seen that is oriented to helping out beginners; even though I’m not one, I think that’s really fantastic. And every video I’ve watched, even things I’ve been doing for years, has taught me something. You’re a gem.
Hi Anahid, Thank you SO much for visiting and for all these kind words!! You made my day!! It is YOU who are the gem!! I have been teaching beginners how to make traditional foods for over 20 years. When my son went to collage, he said, "Mom, you should put all your lessons on RUclips so you can teach people all over the world!" Well, I don't know if I am reaching folks all over the world but it is such a joy to share my lessons with others! And I am flattered that an experienced cook as yourself would find them helpful! And if you haven't seen this, here is where I dehydrate the bouillon - and you can do this right in the oven - you don't need a dehydrator: ruclips.net/video/yDCvlQunM9g/видео.html
You may have already seen a lot of these videos but if not, I'll share some links here - and please share them with any beginners you know who may find them helpful...
Here is my playlist of videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And if by chance there are others you know who are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos.
And for learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
Also...If you or others enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos.
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest For good or ill, I don’t do social media, but I’m sure the FB group is fab. And my husband bakes all our bread, and he was just recently talking about getting a new sourdough starter, up and running, so I’m sure he’ll love those vids! Thanks 🌞💐
Hi Mary from Manitoba, Canada. I am new to your videos, but you are a treasure-store of amazing knowledge, of which I intend to avail myself. What a wealth of wisdom! It is so nice to be able to cook without msg, and I understand that all sorts of other names for msg are often hidden in the ingredient labels. This is so good for people on the Keto program.
My thought about this great idea is to freeze it in all my unused ice cube trays so I can just pop one or two out when needed, or pop them all out into another container once they are frozen.
Possibly I may use less salt to begin with, as I used to use salt-reduced bouillon cubes, since I was using canned and other salty products already, and my husband is trying to eat less salt. In this case I might be on the safe side and freeze all of the paste.
Hi Kathy, thank you so much for the kind words and such an interesting comment. If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Oh, Mary! You are a great example of the Proverbs 31 woman (using all her resources and squeezing the best profit out of them), and in your helpfulness. This is very timely for everyone to learn. I will check out your other videos, and get back with questions. I don’t know enough yet to have intelligent questions. G-d bless you!
Can’t wait to make this!,! Thanks!
MaryCatherine Wright - Wonderful!! Keep me posted and let me know how it turns out! ❤️😘❤️
Thank you for sharing this, Mary! Mine turned out way too salty, so I'm going to add more veggies and then try dehydrating the mixture in my oven. I'm always looking for bouillon with no MSG, so I'm very happy I came across your channel! Do you think adding some turnips will make it too strong of a flavor?
I am going to utilize this recipe..but I am going to dehydrated it to keep it longer... Love your videos.. thank u for sharing... ❤
Oh, would love to see a vide on homemade elderberry juice (to take during cold and flu season) ~brenda
Lotz Home & Office - Hi Brenda, I just finished it and am going to upload it tomorrow!! ❤️😘❤️
Thanks for the great idea!
scarahpurr - So glad you like the idea!! Thanks for visiting. ❤️😘❤️
This is awesome!!! Thank you so much for this video. I will definitely be doing this.
Hi Donna, Thanks so much for visiting and commenting!! I'm glad you found this helpful! Love, Mary
Love love love your videos! Is this a recipe you would consider dehydrating and would that give you a longer shelf life. thanks
Hi Angel, Thank you so much for visiting. And you are in luck! Yes, I do dehydrate this - and I have a video all about it. You can do it in the oven or the dehydrator - and here is the link to the video: ruclips.net/video/yDCvlQunM9g/видео.html Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Happy New Year! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
GREAT VIDEO
Question:
Why do you put so much SALT... ?
Hi, I’m sure it tastes great but wow 2 cups of salt 🤓. Have you done a video on a chicken bouillon or perhaps a concentrated stock / broth, I find I keep filling my freezer up 😁.
Great question! Yes!! I have beef bouillon that I made from beef bone broth! And the same principle can be applied to chicken bone broth. You can watch it here: ruclips.net/p/PLkRuW3pBo2U26iFsNWK8e3ChYJfNK2GFQ Love, Mary
Great❗️ I’m wondering, since you said we could substitute onion for leek; what about substitute mushrooms for the sun dried tomatoes? Tomatoes don’t like me due to my auto- immune problem... thank you for another great video 🙏
Hi Deborah, Yes, you could definitely use mushrooms. This is a very flexible recipe and you can substitute all sorts of veggies to make it to your own liking. Keep me posted and let me know how it turns out. Love, Mary
@@MarysNest oh great!! thank you and I will let you know🍁🍂🍁
Thank you. This is very helpful.
Ps. You are lovely 🥰 god bless you.
Thank you.i will not buy the store stuff any more. I want acomplety natural kitchen. You never let me down
I would rather use good old fashioned onion rather then leek
Tammy Hanson - Hi Tammy, Me too! 😀 I just happen to have some leeks for another recipe I was making, so I thought I would use it up. Thanks so much for visiting and commenting. Love, Mary ❤️😘❤️
Commercial Broth Cubes contain a lot of salt in order to make them shelf stable (up to 2 years), and I believe that this is the only reason for adding this much salt. When making home-made cubes and one wants to use less to no salt for those with CVD, one must freeze them or use them up quickly for they go bad.
... MSG, preservatives, or fetal cell lines like Pepsi does.
Cool. I'll try this one. Most foods are just too sapid/salty for my personal taste, so I guess that, if I can use 1 teaspoon to 8 oz of water (236 ml) or 1/2 teaspoon for a less salty taste, then I could also put 1/2 the amount of salt in the beginning. Unless salt is used here as a conservant. Many Thanks
Wow. Can you dehydrate this bouillon?
Elizabeth Hone - Hi Elizabeth, Yes, you can! You can dehydrate beautifully, either in the oven or in an electric dehydrator. And I have a video showing how to do this. I believe it is called how to dehydrate bouillon. So sorry to not put a direct link to it but RUclips prefers that we do not put links in comments. If you can’t find it, email me - my contact info is in the description under my videos. And I will email you the link. Love, Mary❤️😘❤️
It appears it is high in sodium. For low sodium bouillon, what ratio of salt will work?
I have discovered your videos and I'm so happy i did. Your so sweet and gracious. I love every recipe. Thankyou 😄
Deann Dubois - Hi Deann, Thank you SO much!! I’m so glad you’re here!! Love, Mary❤️😘❤️
Thanks so much for this Mary.
Was wondering if this could ever be dehydrated for shelf storage?
If not then maybe I could make 1/2 amt because I only have a very small top freezer.
I do try to can as much as possible to save freezer space for other things, so I can freeze things such as this. Thanks again. 💖
CajunQueen's LifeJourney - I am so curious about the dehydrating so I am going to experiment with it and see what happens!! I’ll keep you posted!! ❤️😘❤️
@@MarysNest much love & thanks again. 💖💖💖
I lost my original reply, but I have done this. I weighed the fresh veggies first, calculated 20% of that weight in salt, mushed them up together and dehydrated. Plenty of salty taste, could go less and it would still dehydrate and keep as long as it's completely and totally dry before storage.
This is great, need to do this!
Hi Lori, Thanks for visiting!! I really like this because it can be used in so many different ways. I usually start with 1 teaspoon and work up from there but try 1/2 teaspoon if you want to go a little lighter on the salty taste. Love, Mary
HIYA MARY :-D
What a FANTASTIC IDEA!!! I'm SO glad I follow you!
I'm wondering if you could spread that real thin on the dehydrator, then grind it into a powder? Have you ever tried that before? It sounds like something I'd like to add into my mom's diet everyday.
Love & prayers
Hi Kathleen, What a great idea!! I have not tried it but I bet it would dehydrate nicely! If you do it, let me know what you think. Also, start with a 1/2 teaspoon and see how you like the taste. If you want it a bit saltier, go up to a full teaspoon. Thanks so much for being here! You're the best!! Love, Mary
I will most definitely try this, but, won't be able to get to this project for a couple weeks. Mom is on a low salt diet, which is the primary reason I stopped using boullion. So, is it possible to make this a *no salt* version, or do you need the salt for preservation?
Kathleen Zimmerman - I think you could make this without salt but then freeze individual portions in ice cube trays. Then just pop a cube in hot water and let it dissolve. I think it would stay fresh in the freezer for a few months. Love, Mary❤️😘❤️
If I don't add salt, does that mean I should NOT dehydrate?
Kathleen Zimmerman - you can definitely dehydrate it. That is such a good idea!!! Just spread out a thin sheet of it on parchment paper or one of those silicone dehydrator sheets. I think it will work like a charm. Thank you for the inspiration. I’m going to try it!! Love, Mary ❤️😘❤️
Mary, this is a really good idea! I am so glad I learned this today. You do a wonderful job too explaining how to use it. Love all your videos! So happy to call you my friend. Cannot wait to see what you make next time.------------------Tressa Daigle
Tressa's Stay at Home Life - Oh Tressa!! Thank you SO much!! I am so glad you are here...And I am the one who is blessed to call you friend!! Love, Mary❤️😘❤️
Thanks so much. Will totally try this. Have you done homemade chicken bouillon? ~ Brenda
Lotz Home & Office - Hi Brenda, I haven’t but I will have to look into that!! Thanks so much for visiting!! Love, Mary ❤️😘❤️
oh Mary! Thank you so much for this recipe. I always wanted to make my own. Now I can, because of you!
So sorry for the late reply! Just saw this comment. So happy that you like this!! You will love making this. And you can dehydrate it and make it into a powder that is shelf stable!! I have a video on that too!! Love, Mary
Would tomato paste be ok to substitute for the dried tomatoes? If so, can you give me an approximate of how much to add? Thank you for your wonderful video. Your one of the best!
Thank you so much for the kind words!! I would add about 2 tablespoons of tomato paste to start and see how it is. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you so much. I'm vegetarian and I will really use this recipe.
So happy to hear this! Love, Mary
I don't really care for how salty bullions are could I use just one cup instead of two cups of the Celtic Sea salt in this recipe? Also since I usually have tomatoes and not necessary sun-dried tomatoes could I use fresh tomatoes in this recipe?
Hi Jen, Yes, you can definitely decrease the salt but I think you will be surprised how mild this mix is. And yes, you can use fresh tomatoes. You can also dry this bouillon: ruclips.net/video/yDCvlQunM9g/видео.html Love, Mary
@@MarysNest thank you Mary how many tomatoes would I put in this recipe if I was going to use Roma tomatoes? And couldn't I just put in more salt if I found out that the salt I started with wasn't enough as I certainly could salt my recipes more given that I don't have enough salt in the bullion if that's what it turned out to be.
Also let me tell you thank you so much for all of your videos it is been a godsend for me I've got diabetes and I'm trying to do a keto diet to control my a1c and it's doing that without me having to take any drugs thank God. I'm not sure how much you know about the keto diet but as you do your videos it would be nice that you might tell us how we could substitute to make it more keto friendly basically less carbs and sugars. I use heavy whipping cream instead of milk and so there's some of your recipes I have wondered if I could use heavy whipping cream instead of milk such as with yogurt making, when you were doing condensed milk could I have done the same thing with the heavy whipping cream, etc. Please if you can keep those things in mind when you're giving us substitutions I'd appreciate it. Also I'm very envious that your Sam's club has organic frozen berries mine doesn't. Do you have any suggestions on how I might go about getting my Sam's to be more organic conscious. We have at least three Sam's club in town - it seems like one of them ought to be a little bit more organic for those who are trying to eat better.
Oh I forgot to ask I have a white onion a large white onion and because I'm trying to reduce carbs I was thinking about maybe putting up a half to a quarter of that into this recipe instead of the leek and I don't have parsley as such I have dried parsley how much dried parsley should I put in this recipe. This is going to make it so much easier to make this recipe having items I usually have on my shelf. Thank you for your help. I'm also going to try dehydrating this without the salt. Thank you for pointing me to your video about dehydrating. Also, I have a veggie bullet with the veggie attachment like you would do a smoothie in. And yesterday I was making tomato soup from scratch and just pulverized the tomato celery and carrot and I'm thinking I can do the same thing with the Roma tomatoes as you tell me how much to do and this should make it so wet that it should spread as liquid instead of me having to put water in it. It will be so nice to have something like this on my shelf to pull out whenever I need a vegetable broth. Thank you again for your help.
Hi Mary could you let me know how to edit your recipe for using Roma tomatoes and dried parsley how much of these I need? Also I was thinking it would be nice to know how you and your husband eat? Meaning how much fermented food do you put in your daily meals? Can you overdo it for your gut health? Thanks for all your wonderful videos and help.
Awesome. Thanks u!
Just found you and subscribed, so this may be a dumb question but can this be dehydrated for long term storage? Have you ever done this?
Another FANTASTIC video!!! Thanks Mary!
❤️😊🌱
Can you make it with less salt? We aren't supposed to be consuming more than 1/4 teaspoon of salt per day. With this recipe using 1 teaspoon with 8 oz of water would have 1/2 teaspoon of salt for just one small 8 oz serving.
I would have thought that vegetable bouillon would have been made from dehydrated bouillon broth as opposed to the solids you put in to make the broth.
Can you make this recipe and dehydrate it so it can last longer?
Hi Valerie, Definitely. I show how here: ruclips.net/video/yDCvlQunM9g/видео.html Love, Mary
Commercial Broth Cubes contain MSG to intensify the taste of the taste components since they must last for at least 2 years. Without MSG the cubes would taste like nothing but only Salt. Not using MSG in home-made Broth Cubes is basically gastronomical sacrilege, if you ask me.
I wanted to ask opinions from Mary and anyone. There is a definite difference in stock and broth. Those boullion cubes I find though have sugar in them. My suger has been climbing to and the Dr. put me on another medicine. I think Corn Syrup in those little canned wieners are the culprit. Like "Vienna sausages". What low or no sodium and no sugar alternatives would I have at the store for vegetable or chicken broth? I don't have a food processor. But I would like to make soup and broths for things.
Hi Mary! I absolutely loved this video. What a fantastic idea. I hope you receive heaps of blessings in your life because what you offer has value. These traditional food videos are so necessary and I hope you gain more and more subscribers because we'd all be better off watching Mary!!!
Hi Melanie, Thank you SO much for visiting!! And what a sweet thing to say!! I am so happy to hear that you are enjoying my traditional food videos. Please let me know what else you would like to see! So glad you're here!! Love, Mary PS - Did you know that we have a FB Group called "Mary's Nest Modern Pioneers". If you're not already in the group, come join us! We have a lot of fun talking about traditional foods.
Hi ms mary. Thank you for sharing your knowledge with us. Its very inspiring im wondering about adding tumeric. Than u so much
Thank you from Québec
Hi I liked the video but I'm not understanding why you omitted the garlic and then loaded it with so much salt and even commenting at the end if its too salty use only half the mixture. Can the salt be left out and like garlic added for taste at the end. Regards and again thanks for the nice video. Paul
Oh, this is lovely! Especially because it won't freeze solid. Perfect for a late afternoon booster.
Can you put this in ICE CUBE TRAYS and then freeze them?
do you have a recipe for chicken bouillon??
Hi Amy, I have one for Roast Chicken Bone Broth which is in my list of videos on my channel. (Sorry to make you search but YT prefers we not put links in comments.) Hope this helps. Love, Mary
Mary - I forgot to ask, can i roast the vegies? Will that make a good bouillon? Thanks!
Do u have to use the sea salt cause I can’t have to much sodium?
This is an interesting question. The salt in this recipe acts as a preservative. But if you wanted to make this without salt, what I would recommend is to store the mixture in your freezer in individual ice cube trays. Once each cube is frozen, transfer them to a freezer bag or freezer storage container. When you want to make vegetable bouillon, just use 1 of the veggie "ice cubes". Give this a try and let me know how it works and what you think. BTW - Did I mention to you that I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I enjoy your video's very much! Thanks Mary :)
Marie Harding - Hi Marie, Thanks so much!! Glad you’re here!! Love, Mary❤️😘❤️
Can you substitute dehydrated tomatoes for sun dried tomatoes?
Hi Sarah, I'm sure that would be fine to do. This is really one of those things where you can add pretty much any vegetable - and I certainly think dried tomatoes would be fine. Thanks so much for visiting and commenting!! Love, Mary
❤❤
Could I vacuumum seal the leftover in a jar and keep it in the pantry ?
Mary my fridge is fool with Fermented pickles,sourdough starter,preserved lemons, elderberry syrup, my husband is complaining that is no room for his beer! I will try this bullion sounds good. I did your apple 🍎 sauce we enjoyed I did not peel the apples because are organic.
Hi Teresa, LOL!! All sounds wonderful!! Love, Mary (PS - I have a video coming up about preserved citrus!)
Hi Mary, can you dehydrate the vegetable bouillon
Why is it necessary to use so much salt? Thank you for your videos, you will keep me very busy trying things out this winter! I'm really excited to try the salt rising bread. My husband and I found it once and really enjoyed it but haven't found it since.
oldchickenlady - Thank you so much for visiting and for the kind words! The salt helps with the fermentation process. It helps temp down bad bacteria and also helps with the crispness factor. However, Sandro Katz, author of Wild Fermentation, says that you can also use seeds...such as celery seeds, if you want to use less salt. BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Damn I don't think I can use this for gravy
Hi Mary :) I watched your video on dehydrating this veggie bouillon...so then I had to come back here and see what you used for your veggie recipe. (a little backwards) That was a great way to have the bouillon on hand. And it seems like it would be a great way to use up some veggies that you needed to make room for more. 2 cups of salt seems like alot, but you seem to think it works and as you stated-it preserves. Appreciate you.. :)
Yes, I basically use the salt as a preservative but it seems to work out well. If you put a teaspoon or more in a mug and add hot water, it tastes wonderful - as though you had used a bouillon cube! It does not taste salty. Hope this helps! Love, Mary
Wonder if I could dry in a dehydrator hummm
Definitely. Here’s the video: ruclips.net/video/yDCvlQunM9g/видео.html Love, Mary❤️🤗❤️
Thank you 😊
I love this recipe! So easy and as I am always exhausted when i get home from work this is a great idea to have a little something in my tummy for dinner without having to do a full meal. One question, can this be dehydrated to prolong its life and make it even more stable? Just wondering.
Yes it can be dehydrated and @Mary's nest she has video on the very thing, it's in her dehydrator basics playlist.
Hope that helps xx
Love the natural way thanks
Blessings from Chicago. Thanks to Darcy of the Purposeful Pantry, I have all of those ingredients dehydrated. I just ground them up and mixed them. I needed a low sodium recipe so I used my mushroom seasoning instead of salt.❤❤
This is the perfect gift idea for my mama!
Mary Mary, such an informative video. I will be playing this again, go shopping and try this. Thank you for telling the shelf life/freezer/refrigerator. Waving to you from Michigan. Oh, which would you suggest since no sea salt; however I have kosher and/or pickling salt . Many thanks
Hello Mary! I have learned so much from you and I’ve made quite a few of your products! I just made the vegetable bouillon. I didn’t have any sun dried tomatoes, so I used tomato paste. I made another batch to add to the first as it was very salty. My food processor is a pain so making it took a while! Thank you for this video!! Oh yeah, I have it in my dehydrator as I will be shipping it to someone for Christmas!
Nice loved your video how do we make a dried one for cupboard
Great idea Mary. Shared it with my sister. I have been wondering how to do this. Also about beef and chicken bouillon
@@MarysNest I will be looking forward to it
Do you have to add salt to the vegetable mixture?
Dot from UK
Thank you Mary. Correct me if I'm wrong but gluten free too? I'll check out your other videos too. Lots of love Dot x
Hi Mary.. I absolutely love your videos. Just a small question. Is there a specific proportion of salt to veggies? pls do let me know. Keep up thr great work.. Love from India...❤
If you don't have the food proccesor
Waste not...want not! Good strategy.
Hi Mary, the “bouillon soup in a cup” When we add the bouillon to boiled water does it melt in it and impart flavor directly or the bouillon should be boiled in water for sometime ? Thank you.
Was that 2 cups of salt ???
evelyn denton - Hi Evelyn, yes that was 2 cups of finely ground sea salt. Remember you are making a lot of bouillon but you are only going to use 1 teaspoon of the mixture when you make a cup of soup, etc. Hope this helps. Love, Mary❤️😘❤️
Could you use less Salt if you're on a Sodium restricted Diet?
Definitely. 🤗
Can you explain why there is so much salt in the mixture? Can it be reduced?
It’s purely for preservation and shelf stability. I dehydrate mine with minimal salt and keep in a vacuum sealed jar.
Can this be dehydrated?
Mary! This is so cool! I'm trying it this weekend! Bless you for taking the time to spread you knowledge and sweet spirit with us!
Oh Scott, You are so welcome!! And if you decide that you want to dry some (you can do it in the oven or the dehydrator), I show you how here: ruclips.net/video/yDCvlQunM9g/видео.html Hope you are having a great week! Love, Mary
It turned out great! AND I made vegetable salt! AND chicken broth! Woo hoo!
You are the best ❤
Hi Mary, doesn't 2 cups of salt make it very salty?
Amazing. Awesome idea!
Hi Shelly! Thanks so much for visiting!! I usually start with 1 teaspoon and work up from there but try 1/2 teaspoon if you want to go a little lighter on the salty taste. You'll find that it really comes in handy!! Love, Mary
❤️Thank You ❤️
Hi Mary - Do you use homemade sundried tomatoes? Thanks!
👍👍
If we cut salt by half , would it still last in the fridge ? How long ?
Love all ur videos! If I wanted to use less salt and incorporate celery seed, then how much salt and how much celery seed? Thanks so much! 🤗
Hi Joanne, Thanks so much for visiting and for the kind words. So happy to hear that you are enjoying my videos. And that is a great question. Ferments can be very persnickety, so you will have to experiment a bit. But for a recipe using less salt, you can try starting with 2 level teaspoons of a coarse ground sea salt - or 1 level teaspoon of a fine ground sea salt (you may find after you experiment that you will need a bit more salt but start with less first and work your way up) - and 1/2 - 1 teaspoon of celery seed or a 1/2 -1 teaspoon of caraway seeds per quart sized jar. Now, keep in mind, because you are not using as much salt, the cabbage may not release as much "juice", so you will most likely have to top off your jar with some chlorine-free water. Hope this helps. Keep me posted on how it turns out! You might also enjoy my playlist for How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
BTW - Do you enjoy making other traditional foods in addition to fermented veggies? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos.
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest I was wondering the ratios in respect to making the vegetable bouillon. Your recipe called for 2 cups of salt and I was wondering if I used 1 cup how much celery seed would I need to use? Thanks so much! 🤗
@@joannekohn3869 - Hi Joanne, The great thing about this bouillon is that you do not need to change any of the other ingredients if you wan to reduce the salt by half. So just add 1 cup of salt but keep all the other ingredients the same. Hope this helps. Sorry I didn't understand the first time! Thanks for your patience. (I look at all the comments through my YT creator studio and sometimes I get mixed up as to which video folks are referring too. LOL!!) Love, Mary
Mary's Nest No need to apologize! It must be so much work to put up a video and respond to comments! Thank you for taking the time to answer a second time. Love what you do and your great recipes 🤗
Wonderful
I realize that you freeze glasses is not dangerous?
Hi Ivana, They have to be freezer safe - and never overfill them. Leave plenty of headspace for expansion. Love, Mary
Ty
Shared! Can't wait to try it!
Hi Agustina, Thanks so much for visiting and commenting!! Glad you'll give it a try. Love, Mary
I think I would cut down on the salt, personally
Great video. Can't wait to try.
Freda Grant-Nolden - Hi Freda!! Oh my goodness!! I just saw this comment. Hope you gave this a try!!😀 Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Looks really awesome, sun-dried tomatoes super hard for me to find, would tomato paste work as a good substitute?
Seven smith - Thanks for visiting. Glad you like this. Yes, you can substitute tomato paste. I would start with a small amount...maybe a tablespoon or so. Tomato paste can be strong in flavor. But a tablespoon should work well. Also, you can dehydrate this Bouillon as well which I share in the playlist link below.
If you enjoy making other homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 10 Homemade Seasoning Blends, 5 Homemade Salad Dressings including Ranch, Thousand Island, and Green Goddess, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And when it comes to bone broth, I have a playlist about making all kinds of different bone broth in different appliances? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH I think you might enjoy some of the videos.
And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos.
And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos.
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I used sweet potato, carrot, bell pepper, celery, onion for mine.