General Brothy Ideas


Beef Broth Ice Blocks - dinner & dessert on a stick!

Ingredients

  • 125ml Essential Beef Broth (remove the fat first, and keep it for roasting veges with)
  • an avocado or two
  • fresh mint
  • lime juice
  • 1/2 a fresh pineapple
  • a dash of honey if you like it sweeter

Method:

Blend it all together, and freeze in ice-cream molds.

Great things about this recipe:

  • All the ingredients are optional (except the broth!). Coconut cream, pears, and cacao powder are great additions.
  • You can use any amounts you like - just start mixing and tasting to find out what works for you.
  • This is a fantastic way to get nutrient-dense food into children. It is dinner and dessert on a stick!

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Hot Spicy Beefy Chocolate

  • Bring some beef broth (fat removed) to a low boil.
  • Add a bar of high quality, dark chocolate, OR…
  • Add some cacao powder, cacao butter, and a wee bit of something sweet (honey, dates etc).
  • You can add some milkiness with coconut milk, or almond milk.
  • Stir (or blend for a better consistency), and serve.

I love mine extra spicy, so I also add a pinch of each of the following:

  • cayenne pepper
  • nutmeg or allspice
  • cinnamon
  • ginger
  • vanilla
  • salt and pepper

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MyMostFavouriteSoupEVER

Ingredients

  • jerusalem artichokes (about 800g, rinsed and scrubbed)
  • swiss chard (or silverbeet) (a big bunch)
  • garlic (a few cloves - depends on your taste!)
  • onion (1 or 2)
  • onion powder (I buy organic onion powder from wholefood stores) (2-3 tablespoons)
  • bone broth (about four 500ml packets - or you can top up with some white wine if you don't have enough broth)

Method

  • Throw it all in the slow-cooker or the pressure cooker and cook it well.
  • Blend it until smooth.
  • Eat it on its own, or with cream and hot buttery bread.
  • Recipe for my hot buttery kombucha sourdough here.

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Broth-Fat Roast Spuds

Ingredients

  • bone broth fat
  • spuds (agria are great for roasting)
  • butter or extra virgin olive oil (if you don't have quite enough broth fat)
  • rosemary (optional)
  • salt and pepper

Method

  • Crank your oven up to about 180 degrees (fan bake).
  • Cut your spuds in large chunks, and boil them until they are soft around the edges but not quite mashable.
  • Scrape some Essential Broth fat into roasting tray (add some extra butter or extra virgin olive oil if you are roasting lots of spuds – olive oil and butter both resist oxidation at high heats – so they are a safe option for roasting), and heat it up in the oven.
  • Drain your spuds well.
  • Optional: Toss them through some flour (you could use almond flour if you need something gluten-free) for some extra crunch. You could add some chopped rosemary if you have some handy.
  • Toss them through the hot fat – back into the oven – and roast for about 45 minutes (turning them every 10-15 minutes) or however long it takes to get them perfectly golden.
  • Season.

Enjoy!

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Fishy Bok Broth

Ingredients (all optional except the broth!)

  • bone broth
  • onion (diced)
  • garlic (crushed and chopped)
  • kai moana (chopped into small pieces; any sort - I often used tarakihi)
  • bok choy (chopped)
  • fish sauce (a few splashes of this fermented anchovy juice packs a powerful flavour punch!)

Method

  • Heat the broth, onion and garlic in a pot.
  • Add the sea food and keep on the heat until just cooked.
  • Add the bok choy and fish sauce.

So good!

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