#healingholistically

PALEO | GUT HEALING

WHY BONE BROTH?

It heals leaky gut

Fights infections, colds & flus

Reduces joint pain & inflammation

High in nutrients & minerals

Promotes sleep & calms the mind

Fights inflammation

WHAT YOU NEED

1 whole organic or free-range/antibiotic free chicken

3-4 litres of filtered water (or until stockpot is full if using a small stockpot)

2 tbsp apple cider vinegar

1 onion, roughly chopped

2 carrots, peeled and roughly chopped

2 cloves garlic, roughly chopped

WHAT TO DO

Add all the ingredients to a stockpot

Cook over a low heat for around 2 hours

Pull meat from the chicken and store ready for the week

Strain the stock through a fine mesh sieve as an easy easy way to remove all the bones and vegetables or you can use a slotted spoon to remove all the ingredients from the broth.

Store broth in jars in the freezer and just defrost what you need as you go!

TIPS

I use a whole chicken, the meat will pull off the bones and you can use this cooked chicken for recipes that week.

I bought my stock pot from Big W for less than $10, you can buy it here. I highly recommend investing in a stock pot as they really make a difference to the amount of stock/broth you can produce. You can definitely buy a more elaborate one but honestly this is all you need.

GLUTEN FREE | DAIRY FREE | PALEO

WHAT YOU NEED

1 head cauliflower, roughly chopped

2 garlic cloves, minced

1 onion, roughly chopped

2 carrots, peeled and roughly chopped

2 celery stalks, roughly chopped

4 cups chicken bone broth (see recipe here)

1 ½ tsp ground cumin

1 tsp ground turmeric

½ tsp dried coriander

1 can organic coconut milk

WHAT TO DO

Add all the ingredients except the coconut milk to a large saucepan

Cook over a medium heat for around 20-25 minutes or until cauliflower is soft

Blend in a food processor or with a stick blender until mostly smooth

Add the coconut cream and blnd for a further minute or until combined.

GLUTEN FREE | DAIRY FREE | PALEO

WHAT YOU NEED

1 large free range, antibiotic free chicken breast, thinly sliced

2 tbsp coconut oil

1 can coconut cream

1 clove garlic, minced

1 sprig fresh rosemary, finely chopped

¼ cup basil leaves, finely chopped

1 tsp oraganic seeded mustard

1 bunch tuscan kale, washed, stems removed & sliced

WHAT TO DO

Panfry chicken & garlic with 1 tbsp coconut oil over a med-high heat, remove from pan and set aside.

Panfry tuscan kale in 1 tbsp coconut oil over a med-high heat, remove from pan and set aside

Add coconut cream, rosemary, basil & mustard to pan and simmer over med heat for 5 minutes

Add chicken back to sauce and simmer for a further 3-5 minutes. You can add a tsp of coconut flour to create a thicker sauce or a splash of chicken bone broth to create a thinner sauce.

GLUTEN FREE | DAIRY FREE | PALEO | REFINED SUGAR FREE

WHAT YOU NEED

I use Downshiftology’s homemade nutella recipe for this, you can find it here. I’ve slightly adjusted the recipe to the consistency I like for this slice.

FOR THE HOMEMADE NUTELLA

1 ½ cups raw hazelnuts

2 tbsp coconut oil

½ cup coconut sugar

¼ cup cacao powder

1 tsp vanilla extract

pinch of pink himilayan salt

FOR THE BISCUIT BASE

¾ cup almond meal/flour

¼ cup coconut flour

½ cup shredded coconut

approx 15-20 dates

2 tbsp coconut oil

WHAT TO DO

For the homemade Nutella. Roast the hazelnuts for 10-15minutes. Remove the skins in a tea towel. Add to food processor or blender and blend for around 5-10 minutes depending on your equipment. Add other ingredients and blend for a further 3-5minutes.

For the biscuit base. Blend all ingredients in a food processor until they come together as a rough biscuit texture.

Press biscuit mixture in a lined pan and freeze for at least 10-15 minutes. The freezer will set the coconut oil and make the biscuit firm.

Add a layer of the homemade Nutella to the top of the biscuit layer and return to freezer for an additional 10-15 minutes.

GLUTEN FREE | DAIRY FREE | PALEO | REFINED SUGAR FREE

I’ve made grain free brownies brownies before but leading into Christmas, I wanted to make a treat that I would love! Bring on the salt! I know salt and chocolate isn’t everyone’s cup of tea, so this recipe might not be for you but I LOVED these brownies. Salty, sweet and super decedent!

WHAT YOU NEED

2 eggs

⅔ cup coconut sugar

1 tsp vanilla extract

⅔ cup dark chocolate chips (or a coconut chocolate like loving earth)

5 tbsp coconut oil

⅔ cup almond meal/flour

⅓ cup cacao powder

2 tbsp coconut flakes

1 tsp baking powder

1 tsp pink himilayan salt flakes (not going to lie,  I added more like 2 tsp salt to mine)

WHAT TO DO

1. Beat eggs, coconut sugar & vanilla essence in a medium bowl until light and foamy

2. Melt chocolate and coconut oil over a low heat, until glossy. Set aside to cool.

3. Whisk dry ingredients together in a large bowl. That’s the almond flour, cacao powder, coconut flakes, baking powder and SALT.

4. Once chocolate has cooled, add beaten egg mixture to the saucepan.  Make sure it’s not still hot or you’ll end up with scrambled eggs.

5. Whisk chocolate and egg mixture until smooth

6. Fold this mixture to the dry ingredients until just combined

7. Pour mixture into a square baking pan and sprinkle with extra coconut and salt in desired

8. Bake on 175C for around 25mins. YUM!