Page 22 - Black Pepper

Make Your Own Stock

1 gallon of water 8 sprigs fresh rosemary

1 onion 8 sprigs fresh parsley

2 large carrots 8 cloves minced garlic

2 stalks of celery 1 drop Black Pepper essential oil

2 bay leaves 2 drops Thyme essential oil

Put all ingredients in a large stock pot. Bring to boil,

reduce heat and simmer for 30-60 minutes. Strain all

vegetables and herbs and store broth in airtight

container in refrigerator.

Variations: Chicken bones, mushrooms, asparagus,

trimmings, bell peppers, or any other vegetables

desired.

Essential oil options: Fennel, Basil, Marjoram, Oregano