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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

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

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

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

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

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

Recipe by Roz Mcintosh Serves 6 - 8 INGREDIENTS: 2.4 kg Greenlea Beef Short Ribs Sea salt 4 tsp black peppercorns 2 tbsp fennel seeds 2 tbsp cumin seeds 14 star anise 12 cloves 2 cinnamon sticks (broken) 1/2 tsp cayenne pepper 150 g sugar 200 ml red wine vinegar 80 ml tamari or soy sauce 2 tbsp fresh ginger (grated) 6 garlic cloves, crushed 1000 ml Restore Beef Stock 1 red chilli 1 green chilli 1 handful of fresh

Recipe by @bunnyeatsdesign Serves 4  INGREDIENTS: 500 g diced Greenlea beef 3 tbs lemongrass paste 1 tbs tomato paste 2 tbs oil 1 tbs soft brown sugar 4 cloves garlic (minced) 2 cm piece of ginger (peeled and thinly sliced)½ tsp five spice powder 500 ml Restore beef bone broth 1 tbs fish sauce 3 tbs fresh lemon or lime juice  SALAD INGREDIENTS: 150 g dried rice vermicelli noodles 1 cup carrot (grated or julienned) 1

Recipe by Roz McIntosh Makes 6-8 crepes These crepes are simply revolutionary. Soaking the buckwheat and lentils overnight removes any phytic acid and lectins and increases nutrient density. Blended with bone broth and eggs, you have a protein packed, gluten free, tender crepe, ready to fill with any number of ingredients; savoury or sweet. INGREDIENTS: 3/4 cup Restore Chicken Broth 3/4 cup buckwheat groats 1/4 cup