NUTRA ORGANICS HOMESTYLE CHICKEN BROTH BOWL
5 tspns Chicken Bone Broth
500ml boiling filtered water
1 x zucchini - spiralized OR rice noodles
1 carrot- finely chopped
½ onion - finely chopped
2 sticks celery - finely chopped
1 bunch broccolini
cooked chicken breast, shredded
½ punnet vine ripened cherry tomatoes
handful of baby leaves from celery to garnish
extra virgin olive oil
Preheat oven to high.
Coat tomatoes in olive oil and salt and roast for 5-10 mins.
In a saucepan gently fry onion, carrot and celery until softened.
Add boiling water, broth powder, broccolini, zucchini or noodles and shredded chicken.
Bring to the boil.
Season to taste.
Serve in a bowl topped with tomatoes and celery leaves.
NUTRA ORGANICS GOLDEN GOODNESS SMOOTHIE
As the days become warmer our beloved Golden Latte takes on a whole new persona! Cool, refreshing and deliciously icy treats are the perfect way to get to use Golden Latte during the warmer summer months.
You will need:
1 tblspn Clean Protein Exotic Vanilla or Thriving Protein Exotic Vanilla
2 frozen bananas
1/2 frozen mango
1 cup of filtered water or coconut water
2 tblspns Golden Latte
1 tspn Chia seeds
Blend the bananas, mango, protein powder and water/coconut water in a blender until smooth.
Top with chia seeds and enjoy.
Variation: Add 1-2 tblpsns of shredded coconut / use almond milk instead of water/coconut water.
NUTRA ORGANICS BEEF STROGANOFF
This new take on an old
one-pot favourite is dairy free and nutritionally this dish packs a real punch!
1kg stewing beef cut into chunks
1 brown onion, sliced
400g mushrooms, sliced
3 garlic cloves, sliced
1 tspn sweet paprika
20ml fresh lemon juice
zest of 1 lemon
a few sprigs of thyme, chopped
The Wholefood Pantry Tapioca flour or GF flour
¼ cup red wine vinegar
2 tblspns Beef bone Broth Powder
1 tblspn tamari soy sauce
1 can coconut cream
½ tspn nutmeg powder
Himalayan Rock Salt
Cracked black pepper
Lightly dust the beef with tapioca flour and a little salt and pepper. Shake off excess.
Heat a heavy based casserole pan with olive oil and quickly brown the beef on each side (but not cooked through) to get those flavours going! Remove and set aside.
In the same pan, fry the onion and garlic until browned. Set aside.
Reserve ½ cup of the sliced mushrooms to fry at the end.
Add a little more olive oil to the pan, then fry the rest of the mushrooms and thyme in batches to brown.
Deglaze the pan with red wine vinegar.
Add the beef, onions, garlic, paprika, beef bone broth, tamari and coconut cream to the casserole pan. Mix through and cover.
Reduce the heat to low, and cook for 2 hours or until beef is tender. Ensure the stew doesn’t boil or the coconut cream may split.
Add in lemon juice, lemon zest and nutmeg. Season with salt and pepper to taste
With the remaining mushrooms, fry in a little olive oil until browned and serve on top.
Serve with thick rice noodles and steamed zucchini, green beans and bok choy.
NUTRA ORGANICS MISO NOODLE POT
Stuck at your desk? Take this nifty jar of goodness to work and power through that to-do list.
2 tspns organic red miso paste
1 heaped tblspn Beef or Chicken Bone Broth Powder
A few dashes of tamari (gluten free soy sauce)
A few dashes of sesame oil
3 button mushrooms sliced or 3 dried shiitake mushrooms (washed & patted dry)
1 sheet Nori cut into strips
Fresh lime wedge
Rice noodles of choice
A mixture of thinly sliced vegies –
1/2 a carrot,
1/2 a zucchini,
4 brocoli florets - halved,
3 snow peas - halved
Place miso paste, bone broth, soy and sesame oil in a jar. Top with noodles, vegetables, mushrooms and nori. Fasten the lid and place in refrigerator until required.
When ready to eat, remove the lime wedge, fill the jar with boiling water, stir around with a fork to cook the noodles, and distribute the miso broth flavour, then season with the lime juice to your liking - a little goes a long way so start with only a few drops and adjust if you like a sharper flavour profile.
The noodles and veg will only take a few minutes to soften.