RECIPES

This recipe can be made with a fresh, uncooked chicken, or a pre-cooked and stripped chicken carcass.  Using the carcass is a great way to get more out of a roasted chicken, but be sure to use it within 36 hours of initial roasting. Alternatively, you may choose to use lamb shanks or beef bones.  As always, organic or grass fed would be the better option.

1 Whole free-range chicken or carcass (or other bones of choice)

1 large onion, chopped

2 carrots, chopped

5 stalks celery, chopped

2 tbsp. ginger, chopped

5 cloves of garlic, chopped

4 bay leaves

1 bunch fresh parsley, rosemary or other herbs

2 tbsp. turmeric, chopped (or 1 tbsp. powder)

3 chillies, chopped (optional)

4 tbsps. apple cider vinegar

sea salt and black pepper to taste

In a large pot, add a tablespoon of olive or coconut oil and saute the onion and turmeric with a dash of black pepper over medium heat for 5 minutes.

Place the chicken in the pot with the vinegar, carrots, celery, garlic, ginger, bay leaves, chillies, a few pinches of salt,  and cover with  filtered water . Bring to the boil, then reduce heat and simmer until the meat begins to fall off the bones (2-3 hours).

Using a pair of tongs and a cutting board, remove the meat from the bones and return the bones to the pot.  The meat can be used elsewhere or set aside to add back in later, if you turn the broth into a soup or casserole.  If you are using a carcass without meat, you can skip this step.

Simmer for 6-24 hours, topping up the water as required. The longer you cook for, the better - you can also use a slow-cooker, which doesn't require much attention. 

Add fresh herbs, stir through and simmer for another 5-10 minutes.

Allow to cool and strain.  Discard the bones.  The liquid can be divided into containers and stored in the freezer for up to 6 months, or the refrigerator for up to 5 days.

To make a soup, return some of the broth to the stove with added vegetables, meat and whatever else you enjoy.  

NOTE: A small percentage of individuals may have issues with histamine regulation.  In this case, do not cook too long and allow your body to guide cooking times.

270ml coconut cream

3 tablespoons gelatin

3 tablespoons raw cacao powder

1 tablespoon coconut oil

4 tablespoons sweetener (maple syrup, honey, rice malt syrup)

Pour half of the coconut cream into a bowl and the other half into a saucepan.

Add the gelatin to the coconut cream in the bowl, stir and allow to 'bloom' for five minutes (essentially so that it begins to thicken).

To the saucepan add the remainder of the ingredients and stir over a medium heat to combine well.  Once combined, add in the gelatin and other half of the coconut cream from the bowl and continue to stir over a medium heat for five minutes ensuring that it doesn't come to a boil.

After five minutes, carefully pour the liquid into silicon moulds and place into the freezer for about twenty minutes or until firm. I like to grease the mould slightly with some additional coconut oil to ensure they pop out easily.

Once firm, pop out the jellies and enjoy! Alternatively, they can be stored in an airtight container in the fridge for up to a month.

Why these are amazing?

Gelatin is great for digestive health, supports healthy skin and joint recovery.

Cacao is an antioxidant, supports healthy mood and is a good source of minerals

Coconut cream ensures that this recipe is low glycaemic, so great for sustained energy and to avoid blood sugar spikes

A perfect treat for lunch boxes - for kids and adults alike!

Completely guilt-free!

(Adapted from Herbs on the Hill 2017)

• 2 cups wholemeal organic flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 cup rice malt syrup or honey
• 4 tbsp. butter
• 2 large free range eggs
• 1 tsp vanilla extract
• 1/2 cup steamed broccoli
• 1 medium zuchinni
• 1 1/2 carrots 
• 1 apple
• 1 medium banana
• 1/4 cup unsweetened Apple Sauce
• 1/8 cup apple juice to improve taste & texture
• Please NOTE these contain GLUTEN

• Preheat oven to 350 degrees
• Mix all dry ingredients & put aside
• Soften butter
• Mix honey or rice malt, butter, eggs, vanilla in another bowl
• Add all veges & fruit to a food processor & blend
• Combine vege mix with sweetener, butter, eggs, adding apple sauce
• Add all dry ingredients till mixture is wet through
• Add apple juice as required for consistency & taste
• Scoop into muffin trays for baking
• Bake until tops are golden brown & muffin is cooked through