Thai Coconut Chicken Soup (Tom Kha Gai) 
Recipe by @bunnyeatsdesign Serves 4 INGREDIENTS: 1L Restore chicken bone broth 3 stalks fresh lemongrass (cut into 5 cm lengths) 5 cm piece of galangal (thickly sliced)4 makrut lime leaves 400 ml can coconut milk 2 tbsp fish sauce 1 tbsp soft brown sugar 400 g boneless chicken breast or thigh (thinly sliced) or shelled prawns200 g oyster or Shitake mushrooms (cut into bite size pieces) ½ small red onion
Lamb Biryani 
Recipe by@bunnyeatsdesign Serves 6 INGREDIENTS: 900 g Ovation bone-in lamb shoulder 1 cup Greek yoghurt 4 garlic cloves (peeled and crushed)4 cm piece of fresh ginger (peeled and grated)2 tsp salt 2 tbs vegetable oil 2 onions (thinly sliced)8 cardamom pods (gently crushed)2 bay leaves 1 tbs garam masala 1 tbs ground Kashmiri chilli powder 1 and ½ tsp ground turmeric (divided)250 ml Restore chicken bone broth ¼ cup milk 20 strands
Perfect Family Pot Roast
Recipe by Emma Ong A delicious, budget friendly meal-prep dish to make over the weekend that your family will enjoy. Store the left-overs, covered with plenty of gravy, in an air-tight glass container. Add additional bone broth when you need to reheat in the microwave throughout the week. INGREDIENTS: 1.6 kg Greenlea Butchershop Topside roast (tied) ½ cup Japanese umami salt (Shio-Koji) 3 stalks of
Braised Beef Tail with Tomatoes
Recipe by Emma Ong A delicious comforting dish- full of flavour and collagen your body will enjoy. INGREDIENTS: 1 kg Greenlea Butchershop beef tail2 cups Restore beef bone broth5-6 garlic cloves (diced)2 onions (diced)4 slices of ginger¼ cup soy sauce¼ cup apple cider vinegar¼ cup rice wine2 bay leaves1 can of chopped tomates800 g choice of veggies (here I use daikon, carrots)3
Mince and veggies fritters
Recipe by Emma Ong A quick, easy, nutritious lunch or dinner packed full of goodness. This healthy mince and veggies fritters make a wonderful lunch box item too. Fritters can keep in the fridge for 2 days. Reheat the fritters in the microwave for about 1 minute. INGREDIENTS: 100g Greenlea mince 1 cup Restore beef bone broth 1 cup self-raising flour 1 egg Half courgette and carrots
Slow Roasted Boneless netted lamb shoulder, with prunes, almonds, and preserved lemons.
Recipe by Roz McIntosh Serves 4 INGREDIENTS: 1 Greenlea Butcher Boneless Netted Lamb Shouldersalt and pepperolive oil2 onions (finely diced)4 garlic cloves (peeled and crushed)1 red chilli (deseeded and thinly sliced)3 cm slice ginger (peeled and grated)2 tsp ground cumin1 tsp ground coriander1 cinnamon stick1 tbsp smoked paprika1/4 cup tomato puree200 g prunes, stoned1 whole preserved lemon (skin only, sliced)3 bay leaves (crushed)1
Cacao and Orange Doughnuts
Recipe by Roz McIntosh Makes 10 doughnuts These fun little gluten free treats are a cinch to put together and the recipe works well as a cupcake too. So much nutritional goodness hidden in these babies! Cacao is high in magnesium and potassium, but you could also use cocoa here for a milder flavour, especially if cooking for children. The addition of
Gluten Free Fruit & Nut Bread
Recipe by Roz McIntosh Makes one loaf This is a genius recipe; one we think you’ll come back to time and time again. We love that it’s gluten free and uses whole soaked grains. Preparing the grains in this way ensures they are easy to digest and that the nutrients are more bioavailable. If you haven’t tried millet before, you will notice it
Watermelon Smoothie
Recipe by Emma Ong With the intense heat this summer, try this refreshing watermelon smoothie with the extra added health benefits of bone broth. This summer smoothie is perfectly creamy, naturally sweet, and perfect for staying hydrated! INGREDIENTS 1 cup Restore Super Defence bone broth tonic 1 cup mango Greek yoghurt 2 cups frozen watermelon 1 tsp honey 1 tbsp chia seeds Handful of mint leaves METHOD Slice and dice
Beet Pancake
Recipe by Emma Ong INGREDIENTS ⅔ cup Restore Chicken bone broth ⅔ cup soy milk 2 small sized beetroot (peeled and diced), approx. 1 cup 1 tbsp apple cider vinegar 1 cup self-raising flour 1 egg drizzle of olive oil METHOD Preheat oven to 200°C. Place diced beetroot on a baking tray and drizzle with oil. Roast for 30 mins.Remove from the oven and leave until cooled to room temperature.