Recipes

INGREDIENTS POMEGRANATE SALAD: one packet rocket small bunch parsley, roughly torn small bunch mint, roughly torn small bunch chives, roughly chopped seeds of one pomegranate 1 tbsp of olive oil  1 teaspoon of lemon 1 tbsp of balsamic vinegar  pinch of salt LAMB: 1 large rack of lamb, cut in half with 3 bones per serving Salt and pepper, to taste 2 tablespoons olive oil 4 tablespoons of gluten free crumbs 1 tablespoon of Broth fo life Lamb Bone Broth 7 tablespoons grated parmesan, roughly 1/2 cup 1 sprig parsley 1 sprig thyme 1 sprig coriander 1 sprig rosemary 2...

INGREDIENTS 125g rice vermicelli noodles 1/4 cup soy sauce 1 tablespoon Broth of Life Beef Bone Broth 1 tablespoon of brown sugar 2 garlic cloves, crushed 1 long red chilli, finely chopped 1 stem lemongrass, pale section, bruised, finely chopped 500g Beef Eye Fillet Steak, cut into 2cm-thick steaks Olive oil spray 2 large carrots, peeled, cut into matchsticks 1 Lebanese cucumber, halved, seeded, cut into matchsticks 2 spring onions, cut into 5cm lengths 1 cup fresh mint leaves 1 packet (22cm-diameter) rice-paper sheets DIPPING SAUCE 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon brown sugar 2...

INGREDIENTS 2 tsp Lemon rind, finely grated 2 tsp lime rind, finely grated 2 1/2 tbsp Lemon juice 1 tbsp Broth of Life Chicken broth Juice of 1/2 a lemon 3 garlic cloves, crushed 3 tbsp extra virgin olive oil 8 large (about 500g) chicken tenderloins 1 red onion, finely chopped 2 bunches broccolini, trimmed, cut into 5cm lengths 400g can chickpeas, drained, rinsed 2 tbsp filtered water 100g kale leaves, de-stalked 40g creamy feta, crumbled lime zest, to serve METHOD In a shallow dish, combine your lemon and lime rind, juice, 1 garlic clove, Broth of Life Chicken Bone...

INGREDIENTS 2.5 tbs Broth of Life Vegetable Stock powder with 1 litre boiling water 2 tbs Broth of Life dehydrated bone broth with 750ml boiling water 2 tablespoons of Broth of Life Dehydrated Bone Broth 2/3 cup arborio rice 500g beef mince 1 garlic clove, crushed 3/4 cup finely grated parmesan 1 cup fresh breadcrumbs 2 eggs, lightly beaten 1/3 cup finely chopped fresh flat-leaf parsley leaves 1 tablespoon lemon juice 4 stalks silverbeet, stalks and leaves thinly sliced 1 cup frozen peas METHOD Cut the lemon into wedges Put the stock and bone broth in a large saucepan. Bring to...