Recipes
Chicken Bone Broth

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

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

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

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

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!

Golden Milk

Golden Milk

INGREDIENTS
  • 3 cups unsweetened coconut milk
  • 1 small piece turmeric, grated or 1 teaspoon turmeric powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Stevia to taste (optional)
Method
Step 1

Add all of the ingredients into a medium saucepan and warm over low heat for about 15 minutes or until warmed through, stirring occasionally.

Step 2

Strain and enjoy!

Berries & Chia Breakfast

Berries & Chia Breakfast

INGREDIENTS
  • 2 1/2 cups coconut milk
  • 1 cup chia seeds
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup chopped strawberries
  • 3 tsp vanilla extract
  • ½ cup dried Goji berries
  • Shredded unsweetened coconut
  • Handful chopped nuts (walnuts, almonds, brazil nuts)
  • Handful pumpkin and sunflower seeds
Method
Step 1

Mix all the berries, vanilla extract, chia seeds along with coconut milk in a bowl.

Step 2

Cover and place in fridge for 5 minutes.

Step 3

When you serve, garnish with shredded coconut, seeds and chopped nuts on top.


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