Homemade Vegetable Stock


Exciting things are happening at Food and Hearth. I am going to be doing a lot of cooking and baking, and one of the upcoming recipes calls for vegetable stock.

Boxed stock works in a pinch, but the thing about homemade stock is that it is easy to make, it is vibrant and nutritious and will give your recipes a lot of depth and flavor. Handling organic vegetables and cooking them down to produce this liquid gold gives you and your cozy home a real lift.

I use vegetable stock for soups and to make rice, quinoa and lentils. My very favorite way to use broths and stocks however is to drink them straight from a mug. Just like herbal teas and raw vegetable juices, broths have their own special way of nourishing the body. Their main benefit is delivering minerals. If you are feeling under the weather — physically or emotionally — vegetable broth is good for the body and soul.

I don’t add salt to this stock on the front end, so be sure to salt your recipes when you’re using your broth. I like to use real salt which has flecks of color, versus the more processed version of table salt, which lacks mineral balance.


  • 2 organic yellow onions, keep papery peels on
  • 3 medium organic carrots
  • 4 organic celery stalks, keep leaves on
  • 2 organic leeks with dark green parts
  • 1 bunch organic parsley
  • 1 to 2 cups of organic mushrooms
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • water


  1. Wash any visible dirt off the vegetables.
  2. Roughly chop veggies.
  3. Place vegetables in a pot big enough to hold them all easily.
  4. Fill your large pot with water, covering the vegetables by about one inch.
  5. Over medium-high heat, bring the water to a boil (not a rolling boil).
  6. Turn the heat down to medium-low and cover pot.
  7. Simmer for one hour, stirring the mixture periodically.
  8. Take the pot off the heat after about an hour.
  9. Remove the vegetables with a slotted spoon.
  10. Strain the broth with a fine mesh strainer or cheesecloth.
  11. Transfer to large Ball jars.
  12. Allow the broth to cool completely.
  13. Refrigerate or freeze.
  14. If refrigerated, use within one week. If freezing, use within one month.




Chocolate Zucchini Bread


This chocolate zucchini bread is so delicious, it was almost gone between the time I took it out of the oven and the time I sat down to write the recipe. My kids gave it a big thumbs up.

If you are looking for a “veggies for breakfast” option, a healthy snack for after work or school, or even a dessert, this quick bread might do the trick.


  • 1 cup almond butter
  • 1/4 cup cacao powder
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • 2 pasture-raised eggs, lightly beaten
  • 5 tbsp grade b maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat your oven to 400°F.
  2. In a medium bowl combine the almond butter, maple syrup and cacao powder and combine well.
  3. Add eggs and fold them in as well.
  4. Next, add vanilla, baking soda and salt.
  5. Over another small bowl, shred your zucchini until you have one full cup.
  6. Put shredded zucchini into a clean towel and squeeze out excess water.
  7. Add zucchini pulp to the mixture and stir.
  8. Place mixture in a lined or greased 5×9″ loaf pan (I greased my pan with coconut oil).
  9. Bake for 40 minutes. When a toothpick comes out clean when inserted in the center, it is done.
  10. Let sit for about 20 minutes before serving.
  11. Enjoy!





Grain-Free Breaded Summer Squash


Hello! This recipe is a take on the one I sent to Recipe of the Week subscribers last week, with almond meal and parmesan breading on chicken. Only this time, I used green zucchini and yellow squash, which are two varieties of summer squash. The category “summer squash” usually includes both green and yellow zucchinis and pattypan, zephyr and cousa squashes. You can use any type of summer squash for this dish.


2 pounds summer squash (I used 4 zucchinis and 1 yellow squash)
2 1/2 tablespoons extra virgin olive oil
1/4 teaspoon real salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan cheese
1/4 cup almond meal


  1. Preheat your oven to 400°F.
  2. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds.
  3. In a bowl, toss squash rounds with the olive oil, salt and pepper.
  4. Arrange the squash rounds in an 8×8-inch rectangular baking dish or 10-inch pie dish.
  5. In another small bowl, combine Parmesan cheese and almond meal.
  6. Sprinkle the parmesan/almond meal mixture over the squash rounds.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove foil and bake another five minutes.
  9. Switch to broil and broil until the top is crispy.
  10. Before serving, lightly mix squash rounds and crispy covering if desired.
  11. Enjoy!