Recipes

Alison Bell
Salmon Bites

Salmon Bites

INGREDIENTS PUFF PASTRY 250g plain flour (or gluten free flour) 1 tsp fine sea salt 250g butter, at room temperature, but not soft 150ml cold water 1 tbs Broth of Life Chicken Bone Broth Powder Egg Wash (1 tbs water + 1 egg)  GOATS CHEESE SMOKED SALMON LAYER 113g mixed herb goat cheese, room temperature 55g cream cheese, room temperature 1 tbs chopped fresh dill, plus more for serving 300g smoke salmon 2 tbs capers Sea Salt and pepper to taste   METHOD PUFF PASTRY Sift 250g plain flour, 1tbs Broth of Life Chicken Bone Broth Powder and 1 tsp...

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Alison Bell
Tuna and Rice Bake

Tuna and Rice Bake

INGREDIENTS 2 cups brown rice 2 tablespoons of Broth of Life Chicken Bone Broth 2 tablespoons butter 1 clove of garlic, chopped finely 2 stalks of celery, finely chopped 1 tablespoon plain flour 1 cup almond milk (or your choice of milk) 3 eggs 1/2 cup grated cheddar cheese 425g canned tuna, drained and flaked salt pepper 1 zucchini, grated parsley, torn for garnish METHOD Preheat oven to 180C. Cook rice as per cooking instructions for 2 cups of rice and add 1 tablespoon of Chicken Bone Broth to the water whilst cooking. Set rice aside when cooked. Melt butter in...

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Alison Bell
Gazpacho Soup

Gazpacho Soup

INGREDIENTS: Gazpacho: 2 large tomatoes 2 large capsicums 1 red cayenne chilli, deseeded 1 medium beet 1 tablespoon of Broth of Life Chicken Bone Broth 1.5 cups water  ¼ cup olive oil 2 tablespoons balsamic vinegar Sea salt & pepper to taste Coriander chimichurri: 1 cup packed coriander  1 clove garlic ¼ cup extra virgin olive oil ½ lime (skin and all) Salt and pepper to taste Garnish: Freshly cooked corn Fresh coriander leaves Salt and pepper to taste METHOD: Preheat the oven to 180°C.  Bring a small saucepan of water to a boil, add beetroot, and cook for 20 minutes, or until tender. Remove and let cool. (this is used in the food processor later as part of the Gazpacho soup mix) Meanwhile...

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Alison Bell
Ricotta, White Fish & Zucchini Cannelloni

Ricotta, White Fish & Zucchini Cannelloni

INGREDIENTS Filling Zest of 1 lemon Juice of 1 large lemon 1 cup English Spinach, stalks removed 6 green onions, chopped in four  1 tablespoon of Broth of Life Vegetable stock 1 tsp pink Himalayan salt 1 large white fish fillet , finely chopped  500g fresh firm ricotta, hand crumbled 15g dill (packet), removed the large steams and dice 4-5 zucchini’s (courgettes), thinly sliced lengthways using a mandolin (you’ll need 30 long slices) Tomato sauce 1 tbsp of olive oil 2 garlic gloves finely cut 1 medium brown onion finely cut 1 can organic diced tomatoes (440g) 1 cup tomato puree...

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