A cup of broth a day keeps the doctor away! Apples are so 2010 don’t you know!
If you’re looking to supercharge your health regime this year then look no further than bone broth. It’s cited as THE health food trend for this year, with stock bars opening up all over the US and there’s even one down in Brighton now for us Southern folk but it’s not a new revelation, I for one have been on the broth bandwagon for years ever since I made a radical decision to change my diet back in 2012, heal my gut which subsequently put my autoimmune disease in remission. I swear by broth as being a big contributor in my healing process.
The gelatin in bone broth seals up the holes in the intestines helping provide relief for chronic digestive conditions like IBS, chrons, diarrhoea and constipation and supports the healing process of other autoimmune conditions.
So to kick charge your broth habit, here’s one of my pimped up broth bowls…
- 1 courgette
- 1 carrot
- 1/2 cauliflower
- Handful of kale
- 1 litre chicken stock
- 1 chicken breast
- 1/2 red onion
- 1 garlic clove
- salt and pepper
- 2 tablespoons extra virgin olive oil
- Handful of fresh coriander for garnishing
Preheat the oven to 200C.
Put the stock on a medium heat and simmer until it reduces to about half the volume. Concentrating the stock gives a lovely deep intensity to this broth bowl.
Peel the carrot. Chop the courgette, carrot and cauliflower into chunks and blitz in a food processor using the ‘S’ blade until a rice consistency. Do the same with the kale but keep separate.
On a baking tray spread the vegetable rice, season with salt and a good glug of olive oil. Roast for 15 minutes until it starts to turn a nice golden colour. Add the kale, salt and olive oil for the last 2-3 minutes. Remove from the oven.
Meanwhile, blitz the chicken in a food processor until you have a chicken mince/ paste. Finely dice the onion and garlic and sweat in a pan with olive oil until it starts to soften. Add the chicken mince and break it up as it cooks until it resembles a mince crumb.
Add the roasted vegetable rice to the broth and scatter with the chicken crumb, course black pepper and fresh coriander.
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