Recipes

INGREDIENTS LAMB KOFTA 400g canned white beans, drained & rinsed 1 tablespoon of lemon juice 2 tablespoons of fresh oregano leaves 2 tablespoons of olive oil 1/2 cup fresh breadcrumbs (we used GF variety) 2 tablespoons of milk 3 teaspoons of Broth of Life Lamb Bone Broth 600g of ground lamb mince 1 teaspoon of ground allspice 1/3 cup fresh oregano leaves, extra chopped coarsely 100g fetta, crumbed 1 baby cos lettuce, trimmed, leaves separated BEETROOT TZATZIKI 200g beetroot peeled, grated coarsely 1 cup of Greek yoghurt 2 tablespoons chopped fresh mint 1 clove of garlic, crushed 1 tablespoon finely grated lemon...

INGREDIENTS 1.5kg – 2kg grass-fed lamb shoulder 3 garlic cloves, peeled 1 handful of fresh rosemary 1/4 cup filtered water 1 teaspoon Broth of Life dehydrated beef broth or lamb broth Sea salt and pepper, to taste SEASONAL GREENS 2 tablespoons cold-pressed extra virgin coconut oil, melted 2 zucchinis, cut into 5cm thick chips 1 head of broccoli, roughly sliced 20 Brussel sprouts, sliced 2 baby fennel bulbs, thinly sliced 1/2 teaspoon sea salt 1/2 teaspoon chilli flakes 60g rocket leaves 1 avocado, diced 2 tablespoons pomegranate seeds   METHOD On the base of a slow cooker, lay the garlic cloves and fresh rosemary....

INGREDIENTS 2 tablespoons macadamia oil  600g chicken tenderloins cut into three 2 medium brown onions, cut into thin wedges 1 red capsicum, deseeded, cut into thin strips 250g button mushrooms or mushroom caps, sliced 2 bunches broccolini, cut into three lengthwise 1/2 red cabbage, cored and coarsely chopped 2cm piece fresh ginger, peeled, finely grated or chopped 2 garlic cloves, finely chopped 2 tablespoons tamari 2 tablespoons Broth of Life Chicken Bone Broth 1 tablespoon water Coriander leaves, to serve Cooked konjac noodles, to serve   METHOD Use a wok or large deep pan and heat over high heat for about 1...

INGREDIENTS 1 tbs Broth of Life Brellow 100g pumpkin, peeled and diced 1/2 teaspoon ground cinnamon 1/2 baby fennel bulb, sliced 3 stalks broccolini, sliced 1/2 cup kale, finely chopped 3 tablespoons filtered water 1 teaspoon Broth of Life dehydrated chicken broth 15g goat’s feta 2 eggs, free range Sea salt & pepper, to taste To serve: 1/4 avocado, sliced 1 tablespoon sauerkraut METHOD Preheat oven to 180°C. Melt Brellow fat in a small frypan over medium heat. Sauté the pumpkin and cinnamon for 6-8 minutes, or until pumpkin is golden. Add fennel and broccolini and sauté for 3-4 minutes, or until...