Recipes

INGREDIENTS 1 cup pineapple juice 3 tsp Broth of Life Beef Bone Broth 1/2 cup soy sauce or tamari 12/ cup worcestershire sauce 1 medium onion, chopped 1 tsp dried thyme 1 tsp dried rosemary, crushed 1/2 tsp pepper 1 punnet cherry tomatoes 1 punnet button mushrooms, cut in half 1/2 red capsicum, cut into small segments 1/2 yellow capsicum, cut into small segments 1 large brown onion cut into quarters, then small segments 2 zucchini, cut into 1/2 inch slices 1/3 pineapple, cut into triangular 1/2 inch slices 1kg sirloin steak, cut into 1 inch cubes tallow or brellow...

INGREDIENTS 500g lamb mince 1 egg, lightly beaten 1/2 cup fresh breadcrumbs (we used CeresOrganics jasmine rice crumbs for a gluten free option) 2 garlic cloves, crushed 2 teaspoons dried Italian seasoning 1/2 cup finely chopped fresh flat-leaf parsley leaves 1/2 tablespoons of Broth of Life Lamb Bone Broth 2 teaspoons finely grated lemon rind 100g feta, crumbled 2 tablespoons olive oil Mixed green salad leaves, to serve Lebanese cucumber, to serve tomato medley punnet, to serve feta cheese, to serve kalamata olives, to serve METHOD In a large mixing bowl place mince, egg, breadcrumbs, garlic, Italian seasoning, parsley, lemon rind, Broth...

INGREDIENTS 100g butter 1 cup of flaked parmesan cheese 1 tablespoon fresh rosemary leaves, roughly chopped 3/4 cup plain flour or you could GF flour 1 tablespoon Broth of Life Chicken Bone Broth Himalayan salt to season cracked pepper to season fresh rosemary springs to garnish   METHOD Combine all ingredients into a food processor and pulse until you mixture forms a dough. On a lightly floured surface place your dough and knead into a ball. Place dough into air tight container and refrigerate for an hour or until firm. Preheat oven to 180°C. Using two baking trays, line these with...

INGREDIENTS 1.3 kg chicken thigh fillets 1 tablespoon extra virgin olive oil Himalayan salt and freshly ground black pepper, to season 1 L filtered water 10 teaspoons of Broth of Life chicken 50ml extra virgin olive oil ½ brown onion, finely diced 3 cloves garlic, finely chopped 2 leeks, tops trimmed, finely chopped  50g butter 450g large field mushrooms finely diced 3 thyme sprigs, leaves picked 3 tablespoons of plain flour 2 tablespoons double cream 2 teaspoons Dijon mustard 1 handful flat-leaf parsley, leaves picked, finely chopped 4 sheets frozen ready-rolled puff pastry, partially thawed 1 egg, beaten METHOD Put your chicken in a...