Before meat became perfectly sectioned and sold wrapped in plastic, it was eaten with bones, cartilage, marrow still on. By doing away with all the ugly extras, we've taken away the true benefits of meat, which are far beyond protein. Making stock or broth, it really doesn't matter what you call it, you're giving your body the benefits of all those extras, without having to gnaw on bones.
Prep time: 5 mins | Cook time: 10 hours | Serves: 2-3L
Your choice from 1-2 chicken carcasses or about 1kg of Lamb/Beef/Ham/Pork bones with or without meat or Fish bones and heads
1/4 cup raw, organic apple cider vinegar
Sea salt and pepper to taste
Handful of chopped fresh parsley
1 chopped onion
fennel stalks and tops
When the temperature drops, there is nothing better than tucking into something warm, fragrant and satisfying. Here are a seven of our favourite recipes to warm your belly this winter
You can't go wrong with a good pancake for breakfast. Finding a recipe that is healthy and tastes good can be a little tricky however. I've tried almond meal and find it burns too quickly, I've tried coconut flour and it's just that little bit too dry. Buckwheat or even amaranth flour however both hold up under pressure, and with a touch of yoghurt could even pass for the real deal. This recipe is packed with protein, which will keep you fuller for longer, without the bloat. Enjoy!
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