Archives

Chicken Bone Broth

Ingredients

• 1 grass fed organic whole chicken
• 8 cups water
• 4 stalks celery finely chopped
• 1 white or yellow onion finely chopped
• 3 cloves garlic finely chopped
• 1 Tbsp fresh parsley chopped
• 1 tbsp fresh coriander chopped
• 1 tsp turmeric
• 1 inch ginger root finely chopped
• 1/2 tsp sea salt
• 1 bay leaf
• 1/2 tsp apple cider vinegar

Method

Step 1

Place the chicken in a large pot.

Step 2

Put the rest of the stock ingredients in the pot along with the chicken.

Step 3

Add enough water to cover the chicken and bring it all to a boil over high heat.

Step 4

Reduce the heat to a simmer and cook on low heat for 8 -10 hours.

Step 5

Store any excess broth in the freezer and defrost to enjoy later!

Chickpea with Spinach

INGREDIENTS

• 1 tablespoon clarified butter or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 1 teaspoon ginger, finely chopped
• 800g of boiled chickpeas
• 1 tsp salt, or to taste
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 green chilli, chopped
• 1 tsp red chilli powder
• 1 tsp turmeric
• 200g spinach, chopped

Method

Step 1

Heat the oil in a pan over a medium heat and add cumin seeds.

Step 2

Stir for a minute until you can smell the aroma of the cumin seeds and then add the chopped onions.

Step 3

Fry the onions for 15 minutes until they start to brown, then add the garlic and ginger. Fry together for 4 minutes before adding garam masala and chopped spinach, stir and leave to cook for a few minutes. Add a little water if required.

Step 4

Add green chilli, red chilli powder, coriander powder, turmeric and salt and leave to cook on a gentle heat until it turns into a thick masala sauce (about 10 minutes).

Step 5

Turn the heat up to thicken the sauce a little if required.

Step 6

Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 15 minutes.

Step 7

Serve hot with brown rice or cooked buckwheat.

Scrambled Egg with Spinach

INGREDIENTS

• 6-8 large eggs
• 1-2 green chillies, chopped
• 1⁄2 teaspoon sea salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 small onion, finely chopped
• 1 tablespoon clarified butter or ghee
• 1 small bunch of spinach leaves, roughly chopped

Method

Step 1

In a large bowl, whisk together the eggs, salt and pepper.

Step 2

In a large skillet, warm the butter over medium heat until shimmering. Add chopped onions and fry them until light brown.

Step 3

Add the egg mixture and stir with a wooden spoon until the eggs form soft curds, about 3 minutes.

Step 4

Add green chillies and chopped spinach and cook for about 1 minute.

Step 5

Remove the pan from the stove and garnish with chopped coriander.

Coconut Chicken

Ingredients

• 6-8 tbsp organic coconut yoghurt
• 1 tsp turmeric
• 1 tsp cumin seeds, ground
• 1tsp garam masala
• 1 tsp red chilli powder
• 1 tsp cinnamon powder
• 1 tsp coriander powder
• 3cm fresh ginger, grated
• 4 cloves garlic, crushed
• 4 skinless organic grass fed chicken breast cubed
• 1-2 tbsp organic ghee
• 1 onion very finely chopped or grated
• 2 tbsp ground cashews or almonds
• 2 tbsp ground coconut
• large pinch fresh coriander, chopped

Method

Step

Place the yoghurt into a bowl with the turmeric, cumin, cinnamon, coriander, chilli powder, garam masala, ginger and garlic and mix well to combine the flavours.

Step 2

Add the chicken pieces into the yoghurt mixture and coat all the chicken. Leave to marinate for 4-5 hours or leave it the fridge overnight.

Step 3

Heat some oil in a pan and cook the onion until it softens and just starts turning golden (you don’t want them too brown).

Step 4

Add the marinated chicken to the pan and stir until the meat just starts to cook.

Step 5

Reduce the heat and place the lid on the pan and leave to cook for 15 minutes.

Step 6

Remove the lid and stir in the coconut. If it seems dry, add a little splash of hot water and allow the chicken to cook for couple of minutes until the chicken is cooked through. Remove the pan from the heat.

Step 7

Add some fresh coriander when it is ready to serve.

Berries-Avocado-Coconut Smoothie

INGREDIENTS

• 1 cup unsweetened coconut milk
• 1⁄2 cup frozen organic strawberries
• 1⁄2 cup frozen organic blueberries
• 1⁄2 chopped avocado
• Small bunch of roughly chopped spinach and kale leaves
• 2 teaspoons chia seeds
• 1 teaspoon almond powder
• 1 teaspoon flaxseed powder
• 1 or 2 large ice cubes

Method

Step 1

Combine all of the above ingredients in a blender and blend on high until smooth, 1 to 2 minutes. if the smoothie is too thick, add a little filtered water and blend again until it reaches the desired consistency.

Step 2

Pour into your favourite glass

Step3:

Garnish with some blackberries and mint leaves and

Step 4:

Enjoy!