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Quirky Cooking

Bone Broths & Meat Stocks

QuirkyJo by QuirkyJo
May 3, 2014
in Chicken, Dairy Free, GAPS, Gluten Free, Grain Free, Gut Health, Health, Health Tips, Healthy Living, Lunches, Meat, Paleo, Soups, Vegetables, Wholefood
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Bone Broths - Quirky Cooking

 

Liquid gold.

Our great grandmothers knew the value of broths and stocks and considered them foundational for both meals and medicine. But somewhere along the way they fell out of everyday use, and stock cubes and packs of insipid factory-made stock took their place. But now they’re making a comeback! And so they should – bone broths and meat stocks are the natural way to beautifully flavour soups, stews, casseroles and sauces, while imparting gut-healing goodness and easy to digest nutrients and minerals. 

You’ve probably heard about how good broth is for you. Slow-cooked broths and short-cooked meat stocks are both nutritionally dense foods, containing nutrients and minerals in a form the body can easily absorb. The amino acids in short-cooked meat stocks especially are very powerful for healing and sealing the lining of the digestive tract, and are also anti-inflammatory and calming for a damaged gut. (Bone broths are high in minerals and gelatin from deep within the bones, but the amino acids that build cells are mostly cooked out of a long-cooked broth, so if you are working on healing a damaged gut you’ll be best off starting with short-cooked stocks. See this article for more information.)

You know how when you get a cold, you crave soup? There’s a reason for that. Not only does it feel good on a sore throat, but it really does help to reduce inflammation and actually helps you to get well. This is one of my favourite recipes for when we’re feeling a bit ‘under the weather’ – Coconut Chicken Lemon Soup. You can just feel it doing you good!

 
Coconut Lemon Chicken Soup, Quirky Cooking
Coconut Lemon Chicken Soup

I like to have delicious, homemade stocks on hand at all times – they are the base for so many of our meals. For example…

 Breakfast: eggs poached in chicken broth, sometimes with some added veggies, or some leftover rice or noodles or avocado

Eggs poached in broth, Quirky Cooking
Eggs poached in broth

Lunch: add in some veggies, leftover cauliflower mash, and maybe some meat for a quick but very nourishing soup

 
Creamy Bacon & Vegetable Soup, Quirky Cooking
Creamy Bacon & Vegetable Soup (using leftover mash)

Dinner: cook up some beef mince, ginger, garlic, chilli, veggies and greens in beef broth for an Asian-style meal, served with rice or mung bean vermicelli

Asian style beef mince in broth, Quirky Cooking
Asian style mince & veggies in beef broth

Or make this delicious Chicken & Mushroom Pho based on chicken stock – recipe in our Life-Changing Food cookbook!

If you’ve never made stock or broth before, it’s time to get started, both for the health benefits and the amazing flavour that will add so much more to your meals. Below are some recipes to get you started!

Important Note for People with Gut Issues and/or Amine Intolerance: For those working on healing a damaged gut, you will need to begin with short-cooked meat stocks and move on to bone broths later, as the meat stocks are gentler and easier to digest than stocks. Meat stocks are made with joint bones – meat close to the bone, lots of connective tissue, and gelatinous meats – not the muscle meats. The connective tissues contain the really gelatinous proteins that the body uses as basic building blocks to heal damaged cells and gut lining. Lamb and chicken broths are best to start with as they are lower in amines than beef, fish and pork. See the recipes below for how-to, and get an appointment with a GAPS practitioner if needing more specific advice on healing.

Need Help with Cooking for Gut Health? Our online program, Quirky Cooking for Gut Health, is where we focus on healing with food. We will walk you through how to cook for GAPS Intro (the protocol our family has found most helpful for gut health) and will provide you with meal plans, recipes, cooking videos, and a support group to keep you motivated. Pop over and have a look!

Recipes that are great for using the reserved meat from the chicken:

 

Singapore Noodles

Coconut Lemon Chicken Soup

Chicken Pasta or Chicken Zoodle Soup

Creamy Chicken and Brown Rice Soup

Chicken and Cashews with Coconut Satay Sauce and Coconut RiceFried rice

Paprika Chicken with Creamy Paprika Sauce (an easy all-in-one Thermomix dinner)

Healthy Fried Chicken Strips & Salad

Quinoa Salad

Brown Rice Mushroom Risotto with Macadamia Cheese

 

bone broths

  
Print

Chicken Stock or Broth

Print Recipe

Ingredients

Scale
  • 1 whole, fresh chicken, or approx. 2 kg chicken pieces, or 2 chicken carcasses plus chicken feet if possible (organic, free range chicken is best)
  • 3–4 litres filtered water, room temperature
  • 2 Tbsp apple cider vinegar (for bone broth)
  • 1 large onion, roughly chopped (opt)
  • 2 carrots, peeled and roughly chopped (opt)
  • 2 cloves garlic, roughly chopped (opt)

Instructions

To make meat stock:

  • Place whole chicken or chicken pieces into a slow cooker or a large, heavy-based stock pot, cover with water, add 2 tsp salt and 1 tsp pepper, and add veggies if using. 
  • In slow cooker: Cook for 4 hours on high, removing any foam that rises to the top.
  • On stove top: Bring to a boil over medium heat, then reduce to a low simmer. Remove any foam that rises to the top, cover, and simmer for 2 hours (or 3 if chicken is older). 
  • Remove meat from bones and place in fridge to use for other meals. Vegetables can be included in soups/stews.

To make bone broth:

  • If starting with a whole chicken or chicken pieces, cut meat off bones (as much as you can) and refrigerate to use in other meals. (Meat can be frozen if you bought the chicken fresh.) The fat can be added to the broth as it gives flavour and helps nutrients to be absorbed more easily. OR use chicken carcasses, and chicken feet if available.
  • Place the bones, feet, and any fat/scraps into a large, heavy-based stockpot or slow cooker. Add water, vinegar, and veggies if using. (You can add some salt and pepper but just be aware that the broth reduces as it cooks, so don’t add too much.) 
  • In slow cooker: Cook for 8-24 hours on low heat, skimming off any foam that rises to the top.
  • On stove top: Bring to a gentle boil and skim off any foam that rises to the top. Reduce heat, and simmer on low for 6 to 12 hours, depending on your preference. Keep heat on lowest temp and top up water as needed so that the bones are always covered. If there is meat on the bones, remove once it is cooked and soft (eg. 2 hours) and refrigerate to use in meals, then continue cooking bones.
  • Once broth is finished, remove bones, veggies, etc from broth and strain. Pour the broth into into jars/glass containers. Discard bones and vegetables.

Notes

Storage:

  • Store stock or broth in the fridge for up to a week, or freeze for up to 6 months. If freezing in jars, make sure you use good quality glass jars, leave a space at the top of the jar for liquids to expand, and don’t put the lid on until completely frozen, to prevent burst jars!

Notes:

  • Cooking time is very individual – if you are sensitive to amines, cook your meat stock for only 2 hours then cool and freeze immediately. As your gut heals, you can slowly increase cooking times.
  • Amines increase the longer you cook the broth. Older meat will also be higher in amines, so buy very fresh meat/bones from a butcher.
  • If you’re drinking stock as a gut-healing ‘medicine’, just warm up half a cup on the stovetop, add a little sea salt and freshly minced garlic (and turmeric and ginger if you like), and sip like a cup of hot tea at least once a day. Also add to meals, as per suggestions above.
  • Once cold, the stock should be a bit jelly-like, and there will be a layer of fat on top. Keep the fat to use in cooking, or just stir into the stock/broth when using it in soup/stew.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

Print

Meat Stocks & Bone Broths (Beef & Lamb)

Print Recipe

Ingredients

Scale

 

  • 2kg beef or lamb bones – for stock, use meat on the bone (eg. ox tail, shin, lamb shanks); for broth, use a mixture of marrow, knuckle and meat bones
  • 3 litres filtered water (approx.), room temperature
  • ¼ cup of apple cider vinegar (for broth)
  • 1 large brown onion, roughly chopped (opt)
  • 2 carrots, roughly chopped (opt)
  • salt and pepper

Instructions

To make meat stock

  • Place meat on the bone into a large, heavy-based stock pot or slow cooker, cover with water, add 2 tsp salt and 1 tsp pepper, and add veggies if using.
  • In slow cooker: Cook for 4-6 hours on high, removing any foam that rises to the top.
  • On stove top: Bring to a boil over medium heat, then reduce to a low simmer. Remove any foam that rises to the top, cover, and simmer for approx. 4 hours.
  • Strain off stock to glass containers. Remove meat from bones and place in fridge to use for other meals.

To make bone broth

  • Place the bones, water, vinegar, and veggies (if using) into a large, heavy-based stockpot or slow cooker. (You can add some salt and pepper but just be aware that the broth reduces as it cooks, so don’t add too much.)
  • In slow cooker: Simmer on low for 8 to 24 hours, depending on your preference.
  • On stove top: Bring to a gentle boil and remove any foam that rises to the top. Reduce heat and simmer for 6 to 12 hours, depending on your preference. Keep heat on lowest temp and top up water as needed so that the bones are always covered. If there is meat on the bones, remove once it is cooked and soft (eg. 2 hours) and refrigerate to use in meals, then continue cooking bones.
  • Once broth is finished, remove bones, veggies, etc from broth and strain. Pour the broth into glass containers. Discard bones and vegetables.

Notes

Storage

  • Store stock or broth in the fridge for up to a week, or freeze for up to 6 months. If freezing in jars, make sure you use good quality glass jars, leave a space at the top of the jar for liquids to expand, and don’t put the lid on until completely frozen, to prevent burst jars!

Notes

  • Cooking time is very individual – if you are sensitive to amines, cook your meat stock for only 2 hours then cool and freeze immediately. As your gut heals, you can slowly increase cooking times.
  • Amines increase the longer you cook the broth. Older meat will also be higher in amines, so buy very fresh meat/bones from a butcher.
  • If you’re drinking stock as a gut-healing ‘medicine’, just warm up half a cup on the stovetop, add a little sea salt and freshly minced garlic (and turmeric and ginger if you like), and sip like a cup of hot tea at least once a day. Also, add to meals as per suggestions above.
  • Once cold, the stock should be a bit jelly-like, and there will be a layer of fat on top. Keep the fat to use in cooking, or just stir into the stock/broth when using it in soup/stew.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

Tags: Bone Brothbonesbrothgapsgaps dietgrass fedgut healing foodsgut healthgut-healinghealinghealthHealth TipsHomemademeattraditional foodstraditional wisdomwellnesswholefood
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Comments 53

  1. Pingback: Cauliflower & Leek Mash - Quirky CookingQuirky Cooking
  2. Pingback: The Wellness Couch | AQJ 14: Bone Broths: How and why to make them
  3. Pingback: Chicken Pot Pie with Grain Free Pastry - Quirky Cooking
  4. Jas says:
    7 years ago

    Hi Jo

    I was wondering if there is another veg I could use for the chicken broth instead of celery? I cant stand the smell 🙁

    Reply
    • QuirkyJo says:
      6 years ago

      just leave it out 🙂

      Reply
  5. Jas says:
    7 years ago

    Hi Jo

    Just wondering with the Chicken broth, can I sub the celery for another vegetable? I’m really not a big fan :(. Thank you 🙂

    Reply
    • QuirkyJo says:
      6 years ago

      Just leave it out

      Reply
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  7. amy says:
    7 years ago

    Can I just put the whole chicken in the slow cooker raw from the fridge and cook a broth this way? remove the chicken when the meat is done and put the bones back in the pot? will this be effective?

    Reply
    • QuirkyJo says:
      7 years ago

      Yes!

      Reply
  8. Pingback: 7 Foods That Can Heal Your Body – Thermomix Cooking Inspiration | Sia's Place:
  9. Rochelle says:
    7 years ago

    I’ve just made beef bone broth and now it has solidified, I’ve scraped the fat off the top but all that has remained is a jelly like substance. What have I done wrong?

    Reply
    • QuirkyJo says:
      7 years ago

      Nothing, that is perfect!! You’ve made the best stock 🙂 The gelatine in the stock is what is so healing. When you heat it up it will liquify.

      Reply
  10. sabIne says:
    7 years ago

    HI – I was wonderIng If It was possIble to do the bone broth In the ThermomIx ?

    Reply
    • QuirkyJo says:
      7 years ago

      No you really need to make it in a big stock pot or slow cooker that can hold the bones.

      Reply
  11. Tracy says:
    7 years ago

    Hi Jo, Is there any reason/s why ham or pork bones aren’t suggested to use for making bone broths?

    Reply
    • QuirkyJo says:
      7 years ago

      You can use them, and they are delicious! Just be aware that if you’re just starting out on broths, pork broth can be a bit too rich for some. Make it the same way as you make beef broth.

      Reply
  12. Paula says:
    6 years ago

    Can i use uncooked frozen chicken bones? Can i then freeze?

    Reply
    • QuirkyJo says:
      6 years ago

      Yes!

      Reply
  13. Henriette says:
    6 years ago

    Just wondering on your thoughts about cooking broths in a stainless steel pressure cooker, are they as good health wise as slow cooking! Thanks

    Reply
  14. Ness says:
    6 years ago

    Hey, I wonder if you have tried bone broth in the thermomix and if you see any issues doing it in there for 40 mins vs in a pot for hours?

    Reply
    • QuirkyJo says:
      6 years ago

      Hi Ness, you won’t get the same result as you really need a good 2 hours at least, and it won’t make much in the Thermomix. Best to do it in a big stock pot on the stove.

      Reply
  15. Courtney says:
    6 years ago

    Hi Jo, I made some chicken broth last night but after being in the fridge overnight it is still liquid not like jelly and is very bland. I cooked a whole chicken in the slow cooker on high for 4hrs removed the meat and continued cooking the bones for another 2hrs. Any idea what I would have done wrong? Thanks

    Reply
    • QuirkyJo says:
      6 years ago

      I usually do it in a pot on the stove on low for three hours, and then remove meat as the flavour is better on a higher simmer than in a slow cooker.
      It will also gel this way.
      🙂

      Reply
      • Kristy says:
        3 years ago

        Hello Jo
        I’m attempting to cook your chicken broth today and I would like to clarify that I can buy a whole chicken (raw) and place it in the pot leave it simmer away for 2hours , take the chicken out and remove the meat and then put bones back in for another hour then strain and put in container?
        Thank you

        Reply
        • QuirkyJo says:
          3 years ago

          Yep, you can!

          Reply
  16. Jo says:
    6 years ago

    I defrosted my chicken bone broth in the fridge over the weekend but didn’t get to it straight away – how many days do you think it can stay in the fridge once defrosted from frozen?

    Reply
  17. Jeni says:
    6 years ago

    Hi Jo, can you use a mixture of raw and cooked chicken bones? Thanks, Jeni

    Reply
  18. Jenny says:
    5 years ago

    Please can you explain if a pressure cooker is ok to use?

    Reply
    • QuirkyJo says:
      5 years ago

      Hi Jenny, yes it is – I don’t have one so can’t offer advice on it though! Sorry!

      Reply
  19. Shirley says:
    5 years ago

    Hi Jo,

    I have a 6 litre electric Bellini pressure cooker and was wanting to cook broth in it. Just wondering if you have any tips for doing so.

    Thanks

    Reply
  20. Vanessa says:
    5 years ago

    Just wondering how long you can keep the broth in the fridge? Or is it best to freeze it. I have had some in there for 2 weeks but not sure if it’s any good now?

    Reply
  21. clare hammond says:
    5 years ago

    Hi Jo
    May seem silly, but is long cooked duck stock ok? I added lemongrass-just because this is what I had and seemed silly to throw away. Cooked for 12 hours. Thanks!

    Reply
    • QuirkyJo says:
      5 years ago

      Hi Clare, yes duck stock is great! Best to make sure it comes from an ethically raised farm.

      Reply
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  23. Alison says:
    4 years ago

    Hi Jo, do I bring to the boil and simmer with the lid on or off? Thanks in advance.

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Alison! 🙂 Lid on. xx

      Reply
  24. Kelly says:
    4 years ago

    I truly enjoy drinking bone broth every night!
    It has helped get rid of my rheumatoid arthritis and overall
    pain a lot. I also used to be more sensitive to certain food types.
    I believe the bone broth has helped my digestion within this area.
    It seems that I also have more energy now that I have
    added bone broth in my routine. What do you think about
    drinking it with a collagen pill for enhanced health benefits?
    I might try it out.

    Reply
    • Quirky Cooking Team says:
      1 year ago

      So glad that you’re enjoying your daily broth. we all love it too;-).You are already getting collagen from the broth:-)so any other supplementation is up to you;-).

      Reply
  25. Annemarie Perri says:
    3 years ago

    I was wondering if after slow cooking uncooked whole chicken & veggies , do you use that same liquid to do your broth ? Or are these 2 separate processes.

    Reply
    • QuirkyJo says:
      3 years ago

      I wouldn’t slow cook whole chicken for longer than 3 hours or the meat will be tough. 2-3 hours is enough for a meat stock. Then once you’ve removed the meat from the bones, if you want to add the bones back to the stock and cook a few more hours that would be a bone broth. 🙂

      Reply
  26. Sharon says:
    3 years ago

    Hi Jo can you buy a cooked chook and remove the meat and put the carcass and skin in for the bone broth?

    Reply
    • QuirkyJo says:
      3 years ago

      You can but you won’t get the benefits of the amino acids from the cartilage and joints as much as you do from a meat stock. I prefer to use meaty bones from raw, you’ll also get better flavour this way.

      Reply
  27. Pingback: Simple & Delicious Chicken Pilaf - Quirky Cooking
  28. Patricia McIntosh says:
    2 years ago

    Can you do the bone broth in the Thermomix?

    Reply
    • QuirkyJo says:
      2 years ago

      No sorry, you need to use a stock pot on the stovetop as it needs to simmer for a fair while, and you’d have bones bumping around in the Thermomix bowl if you did it in there (and you wouldn’t be able to make much at a time)!

      Reply
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  30. Pingback: Meat Stocks & Bone Broths, How & Why – Quirky Cooking Chats Podcast #156 – Viral Videos
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  33. Morgan says:
    2 months ago

    Hi, Can you put chicken and beef bones together in a broth?

    Reply
  34. Morgan says:
    2 months ago

    Can you put chicken and beef bones together in a broth?

    Reply
    • QuirkyJo says:
      2 months ago

      Yep! It’s just different flavours and you usually use them for different dishes. Chicken is more subtle and beef is more robust!

      Reply

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

@just_acountrygal_ @natashacincotta @laudy.cincotta @isaacjwhitton @simeonwhitton
Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
.
Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
.
With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
.
📷 @thesourceerina

#cookbooks #quirkycooking #wholefood #glutenfree #grainfree #recipes #thermomix #stovetop #oven #slowcooker #realfood #familymeals #jowhitton #sourcebulkfoods
Did you see my latest podcast video? 😃 “Cooki Did you see my latest podcast video? 😃 “Cooking with Seasonal Produce - 2 Winter Meals You’ll Love!” 

From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

#quirkycooking #quirkycookingchats #cookingvideo #cookingpodcast #podcast #dinnerideas #seasonalproduce #inseason #winterveggies #wintermeals #familymeals #glutenfree #grainfree #wholefood #eattherainbow #gaps #paleo #justeatrealfood #supportyourfarmers #organic #organicveggies #athertontablelands #fnqlife #cairnslife #farnorthqueensland #australia #fnqfood #food
Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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