Beef Bone Broth

Ingredients

  • 2kg organic beef bones
  • 2 Tbsp organic apple cider vinegar
  • Approx. 2 litres water

Place all ingredients in slow cooker, ensuring there is enough water to cover the bones. Slow cook for 24 hours.

Remove bones and strain through fine sieve.

Allow to cool and store in jars in the fridge for up to 4 days or refrigerate for up to 6 months.

Optional - if you would like to remove the fat, this is best done once the broth has cooled and the fat has settled on the top, making it easier to remove.

NOTE: adjust to your taste by adding your choice of vegetables or herbs when slow cooking.

Chocolate Chia Pudding

Ingredients

  • 2 very ripe bananas
  • 400ml can coconut milk
  • 1/4 cup hempseeds
  • 3 Tbsp cacao powder
  • 2 tsp bone broth powder
  • 1/3 cup chia seeds

Place all ingredients (except chia seeds) in a blender and blend until smooth. Transfer to bowl.

Add chia seeds and mix thoroughly. Cover bowl, place in the fridge for at least 3 hours, or overnight to set.

Store in a sealed container in the fridge for up to 5 days.

Mini chocolate muffins

Ingredients

  • 1 cup cooked sweet potato (peeled)
  • 2 eggs
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 2 tsp bone broth powder
  • 1/4 cup cacao powder
  • 1 cup almond flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 Tbsp chocolate chips

Preheat oven to 180 degrees.

Add sweet potato, eggs, coconut oil, maple syrup, vanilla and bone broth to blender and blend until smooth. Transfer to bowl.

Add remaining ingredients, mix to combine.

Spoon mixture into muffin tray (makes 24 mini muffins). Bake for 15 minutes or until cooked through.

Berry Smoothie Bowl

Ingredients

  • 1 cup frozen bananas
  • 1 cup frozen berry mix
  • 2 Tbsp hemp seeds
  • 1 Tbsp pumpkin seeds
  • 1 heaped tsp bone broth powder

Add all ingredients to blender.

Leave for 5 - 10 minutes while the frozen fruit defrosts slightly. This will make it easier to blend.

Blend until smooth.