​Bone broth, or as your granny might say, homemade chicken stock.

Up until recently bone broth had really fallen out of favour in the Western world, probably due to the “low fat everything” movement. Luckily for us, it’s back with a bang and a host of health benefits too.

It’s often touted as a gut healing superfood. While it’s not a cure-all, it’s certainly very nourishing and something I often encourage my clients to make.

Importantly, it’s very gentle on the gut so if you have a sensitive gut or are dealing with lots of food intolerances it’s a good food to make regularly. It’s also super versatile. Drink it in a mug or use as a stock in your soup recipes (that’s mainly how I use it).
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• Reduces food waste. It’s a great way to ensure every part of the roast is used. Including skin, bones and all the grisly bits.
• Natural flavour enhancer. It’s made without the processed salt and monosodium glutamate found in most stock cubes. Honestly, you’ll never want to go back to stock cubes once you experience homemade bone broth!!
• A source of collagen and glutamine. Collagen and glutamine support healthy skin, including the skin lining the gut wall. Collagen is a helpful anti-ageing nutrient as our bodies naturally produce less and less collagen as we age.
• Rich in minerals such as calcium and iron. Many of the bones soften and disintegrate into the stock adding to the nutritional value of your broth. Good news for stronger bones.
• Gentle on sensitive tummies. It’s generally well tolerated and easy to digest making bone broth a nourishing food as part of a gut healing plan. The only exception to this would be if you are dealing with a histamine intolerance.

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Bone broth involves boiling (or slow-cooking) bones e.g. a chicken carcass or leftover bones from a roast, or even fish heads after grilling a whole fish. During the boiling process, the bones and grisly bits start to disintegrate, releasing bone marrow, minerals and flavour into the pot.

Stock is usually made from a stock cube or a bag of stock from the supermarket that is not made in the traditional way. These often contain processed salt, artificial flavour enhancers such as monosodium glutamate (MSG) and thickening starches. Fine when stuck but it’s way healthier (and tastier) to make your own chicken stock. Keep some on standby in the freezer
for moments you need it.

It’s a pretty ancient phenomenon.

Bones are commonly boiled to make delicious soup bases around the world. Think Vietnamese pho, Chinese noodle dishes and Japanese ramen. Yum! These are often made using beef, pork and chicken bones and trotters. Even Irish stew (far less exotic but still yum) was made traditionally by boiling lamb or beef bones. It was far from Knorr stock cubes we were reared.

​What bones are best for making bone broth?
The quality of your ingredients really matters when it comes to boiling bones. It’s best to use organic, free range bones. We want to minimise our risk of exposure to synthetic hormones, pesticide residue and genetically modified feeds.

You can buy organic bones from a butcher. I simply use the leftover organic chicken carcass from a Sunday roast to make bone broth in the slow cooker. It means no part of the chicken is wasted. I then use it throughout the week.

It makes a delicious base for soups and stews. Some people enjoy bone broth straight-up in their favourite mug (I find this can be greasy). Freeze it in batches or in ice-cubes and use at a later date too.


Don’t have time to sit around boiling bones all day?

Here’s my cheat sheet! You can make a quick and easy chicken stock by boiling chicken breasts or chicken thighs (with bone-in) in water. Remove the chicken once cooked and set to one side. Continue to make your soup using the reserved broth. Once the soup is ready, shred the chicken and add it back to the pan. Sorted!

Already a whizz at making bone broth? Take it up a notch:

• Add a dollop of miso paste at the end for more umami richness
• Add some noodles or courgetti (spiralised courgette) to serve
• Add some dried seaweed for a natural source of iodine and sea minerals.

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​Bone Broth Recipe

What you need:

• 1 chicken carcass
• 1 large white onion, peeled, left whole
• 3 carrots, left whole
• Green part of 1 leek
• Celery heart
• Handful of black peppercorns
• A few sprigs of thyme or rosemary (fresh works best but dried will work)
• 3-4 bay leaves

Optional extras:

• Garlic cloves, left whole
• Ginger
• Sea salt
• Lemon juice or a splash of apple cider vinegar (it’s meant to help expel more minerals from the bones)

How to make bone broth in a slow-cooker:
1. Simply add the chicken carcass and all the ingredients to the slow-cooker
2. Fill up with water (leave space at the top so it doesn’t over flow)
3. Cook on high overnight, 12 hours. No need to supervise, simply let it do its thing.
4. Strain the liquid using a sieve and discard the veg and carcass.
5. Use immediately or cool and refrigerate or freeze for a later date.


Boiling bones on the hob:
1. Add all the ingredients to a large saucepan.
2. Bring to a boil and simmer with the lid askew for 8-12 hours.
3. You may need to top up with water periodically and/or skim off any fat that floats to the top.
4. Strain the liquid and discard the veg and carcass.
5. Use immediately or cool and refrigerate or freeze for a later date.

Your home will smell AMAZING.
Ready to make some soup with your homemade bone broth? Try my lentil and vegetable soup or my sweet potato and peanut soup recipe.

Interested in working with me 1-1? Find out more about my 90-Day Gut Health Plan.

I’m dying to share with you my interpretation of Ribollita (a hearty, nutritious Tuscan style “leftovers” soup) that I made as part of my “Food for Good Mental Health” cook along at the Edinburgh Wellbeing Festival recently.

During the event, I talked about the link between food and mood. So as a quick side note, if you want to support your mood: 

• Go for unprocessed carbs (think brown not white)
• Add protein to main meals and snacks
• Reduce sugar
• Eat more pre-and probiotic rich foods, such as probiotic rich parmesan cheese. An important step in supporting our mental wellbeing is nourishing this balance of bacteria in our gut.

This Italian style “leftovers” soup is one of my absolute favourites because it’s served with grated parmesan, a fantastic source of probiotics and any
old veggies can be added to the soup, cutting down on food waste. Bonus!


How to make Ribollita:

Ingredients:

• 2 tins of cannellini beans (or any white bean), rinsed and drained
• A good splash of olive oil
• 2 large onions or 1 onion and 1 leek, roughly chopped
• 2 sticks of celery, chopped
• 2-3 carrots, chopped small
• 1 tin of tomatoes (or 6 fresh tomatoes)
• Approx. 1/3 of a white cabbage (or any cabbage you have)
• 2-3 bay leaves (dried)
• 3-4 cloves of garlic, sliced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/4 tsp. fennel seeds
• 1.5L vegetable stock, (I use bouillon powder)
• A parmesan rind
• 2 large handfuls of grated parmesan (to serve)
• Fresh parsley (1 small packet)
• Sea salt and black pepper to taste (parmesan and stock cubes may already be salted)
• 1/2 a lemon

Directions:

1. Sautee the onions, celery, garlic, leeks, bay leaves and dried herbs in some olive oil for around 5 minutes.
2. Add the carrots, cabbage, stock, parmesan rind (if using) and tin of tomatoes. Bring to the boil and then gently simmer for about 5-8 minutes.
3. Add the drained beans and stir to warm through.
4. Ladle the soup into bowls, top with the grated parmesan cheese and sprinkle with parsley and a small squeeze of lemon.

Are you a soup lover like me? Check out my other soup recipes here:

• Sweet potato and peanut soup
• Traditional lentil and vegetable soup

Interested in working with me 1-1? Find out more about my 90-Day Gut Health Plan.

This soup combines energising sweet potato and protein rich peanut butter to create a super satisfying midweek meal.  

Orange and yellow veggies really represent this time of year. Their beautiful golden hues reflecting the colours found in nature. Orange and yellow veggies are a great source of beta-carotene. Beta-carotene converts to vitamin A in the body, an important nutrient in immune support and skin health.  

Remember, whenever you make any soup, stop and ask yourself, “how can I add protein to this?” Protein is what helps fills us up and sustains our energy for longer. Examples of protein include: lentils, chickpeas, peas, chicken, and fish. In this recipe, we’ll use peanuts. Without protein, soup is simply veggies and water - you’ll be feeling pretty hungry sound again afterwards.  
 
Serves 4-5 
Ingredients 

• 2 leeks, sliced 
• 1 tsp. coconut oil 

• 1 kg sweet potatoes  
• 1 large thumb sized piece of ginger 
• 1.5L vegetable stock  
• 1 tbsp. soy sauce or tamari (if GF) 
• 1 tbsp. maple syrup 

• 1 tbsp. unsweetened peanut butter 

 
For the topping:  

• 2 large handfuls of unsalted, unroasted peanuts 
• 2 limes, zested  

 
 
1. Put a large pan on a low heat. Add a teaspoon of coconut oil and once melted add the leeks. Cook for 3-4 mins. stirring occasionally until softened.  
 
2. Meanwhile, peel the sweet potatoes and chop into rough chunks. Peel and chop the ginger.  
 
3. Once the leeks are translucent, add the sweet potatoes and ginger and 1.5L of veggie stock. Bring to a boil and hard simmer for 15 mins., until the potatoes are cooked. Top up with more hot water if needed.  
 
4. Meanwhile, for the topping, put a small frying pan on a medium heat and gently toast the peanuts. Shake the frying pan occasionally so they don’t burn. Once lightly browned, roughly chop them up and put them into a bowl. Grate over the zest of two limes and combine.   
 
5. Once the sweet potatoes are soft, the soup is ready. Blitz in the saucepan using a stick blender until you get a nice smooth consistency.  
 
6. Add the soy sauce, maple syrup and peanut butter and the juice of one of the limes and blitz again to combine everything.  
 
7. Taste and adjust as needed, adding more lime/soy/maple until it tastes amazing. Add a little sea salt if you like too.  
 
8. Ladle into bowls and top with the toasted lime peanuts.   
 
Looking for other winter soups? Check out my parsnip and lentil soup. 

Interested in finding out more about working together? Book a quick chat here. I’d love to hear from you

​If you’re looking for a dairy-free, delicious chocolate dessert that still has a fabulous dinner party feel then this recipe will cater for all your dietary requirements. It's:

• Vegan
• Dairy-free
• Gluten-free
• Sugar-free
• Nut-free

The result is this gorgeous, luxurious, creamy vegan chocolate mousse that can be whipped up in three simple steps with ingredients you already have in your kitchen!

1. Pop all the ingredients in a food processor and blend until smoothe.
2. Then, simply spoon your vegan chocolate mousse into small serving glasses or ramekins and refrigerate for two hours before serving.
3. Garnish with raspberries, strawberries or pomegranate. Delicious! It can be frozen and saved for a later date too.

Cook's notes:

• *Not a WORD about the avocado until afterwards. ​They'll never believe you!
  
• You may need to adjust the banana/avocado ratio depending on the size of each. I usually end up using ¾ of a large avocado to one  banana but it varies.
• Your avocado must be soft and ripe or your dessert will lack sweetness.
• Keep a stock of sliced bananas in your freezer so you can make this dessert at any time. It saves over-ripe bananas being discarded too. 

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​It’s the perfect sugar-free, no-bake dessert that’s vegan and nut-free too. And it comes with heaps of health benefits. 

Raw cacao is a rich source of antioxidants and polyphenols which help mop up inflammation in the gut. Avocado is full of vitamin E which is important for skin healing and essential fats which provide anti-inflammatory support. When it’s this healthy can it even be classed as dessert??? 

My 30-Day kickstart programme and my 90-Day Gut Health Plan bring you personalised meal plans with free-from recipes tailored to your specific needs so you can be confident that you're eating healthy balanced meals no matter what. Find out more here. 

You might also like to try this high-protein banana bread recipe or these Terry's Chocolate Orange inspired choco-orange energy balls. 

Word has it you love those Grande Caramel Lattes and Pumpkin Spiced Creamy Mochas? And who could blame you?! But considering they’re laced with enough sugar, sweetener, caffeine and syrup to push an adrenalin-infused Christmas shopper to the edge, they’re really not friends to our gut, our mood, our anxiety or our waistlines.

So I came up with a delicious winter spiced latte of my own that will soothe your gut instead of sending you rushing to the loo or reaching for that Gaviscon. If you are trying to avoid or reduce your caffeine intake but love a hot milky drink, you'll love this!

It’s just a few simple ingredients and stars turmeric which gives it that beautiful golden colour. Turmeric is a bit of a celebrity when it comes to natural anti-inflammatory support. I’ve combined it with other warming anti-inflammatory spices like ginger and cinnamon too.

My turmeric latte recipe is entirely plant based, dairy-free and refined sugar-free. Have you tried a turmeric latte yet? (It's sometimes known as a Golden Latte).

If you're sensitive to caffeine (it makes you anxious or jittery or disrupts your sleep), or if you find coffee irritates your gut, give this a try! 

​You may also enjoy this soothing slippery elm smoothie recipe, especially if your gut is irritated and inflamed. 

Recipe serves 2.

• 350ml unsweetened almond milk
• 1⁄4 tsp. ground turmeric
• 1⁄4 tsp. ground ginger
• 1⁄4 tsp. ground cinnamon
• 1 tsp. maple syrup

Here's another gut soothing anti-inflammatory smoothie recipe you'll love: Soothing slippery elm smoothie.

Slippery elm powder is a nutritious food that will gently soothe an irritated, acid stomach. It forms a lovely protective barrier along the lining of the gut, repairing the mucous membranes and reducing the risk of further irritation and inflammation.  

It's quickly soothing to any inflammation of the stomach such as:

• Gastritis
• Ulceration
• Heartburn
• Acid reflux
• Hiatus hernia.

Great news for any issues with acidity! 
​
It can also be soothing to inflammation further down in the bowel such as:

• Colitis
• Diverticulitis
• Chronic bladder inflammation or irritation

If you struggle with the taste of slippery elm you'll love this deliciously smooth shake. It can even be warmed up and consumed as a healthy hot drink instead of your usual cafe latte! (best avoided if experiencing acid reflux or heartburn).

• 1 cup of oat milk (250ml) (I use Oatly)
• ½ a large or 1 small ripe banana
• 1 tbsp. Slippery Elm Powder
• 1/4 tsp. cinnamon  
• 1/4 teaspoon vanilla extract
• A tiny pinch of nutmeg

Simply blend all the ingredients in a blender until smooth and pour into your favourite glass. 

If you prefer a hot drink, gently heat the blended mixture in a saucepan and pour into your favourite mug. Add extra frothiness with a handheld milk frother, delicious! 

This satisfyingly good kale and tahini salad is remarkably energising. Plus, it’s a fab option if you are following a dairy free diet because tahini (which is made from ground sesame seeds) is a rich source of calcium, as is the kale! Good news for stronger bones.

Let’s face it, we could all do with eating more greenery and this deliciously creamy dressing injects wonderful flavour to the kale. It's also super quick to make. Just make sure the kale you use is not the ready-chopped version. You need the full leaves for this so you can quickly separate the leaves from the chewy stalk. 

Kale belongs to the cruciferous family of vegetables which has shown to support hormone balance, and have anti-carcinogenic properties. Overall message? Eat more kale. 

At long last, the answer for that post-dinner, late-night chocolate craving. Also brilliant if you need a little pick me up during the day or fancy a healthy treat with your cup of (herbal) tea. 

1. Soak the dates in warm water for 10 minutes, then blitz for a few seconds in the food processor.
2. Now add the nuts, seeds and oats and pulse for a few more seconds. 
3. Add all the remaining ingredients and blitz until the ingredients combine. 
4. Roll a small handful of the mixture between your hands to form a ball the size of a ping pong ball. (That way you could eat two instead of one bigger golf ball sized one...)

For more delicious recipe ideas guaranteed to energise your day, check out my 90-Day Gut Health Plan which includes meal plans. I also think you'll love this deliciously smooth, dairy-free vegan chocolate mousse recipe.

A change in season calls for a meal plan rethink and this is the perfect antidote to the shorter, cooler, darker days. This chunky, traditional soup is hearty comfort food the whole family will enjoy. I like to keep the veg chunky so there is some bite to the dish but you could blend to smooth if preferred.

What you'll need:

• 1 tbsp. olive oil
• 3 carrots, roughly chopped
•  2 small or 1 medium sized sweet potato, peeled and roughly chopped
•  2 celery stalks, roughly chopped
•  2 leeks, roughly chopped (remove the green stalky part)
•  2 white onions, peeled and roughly chopped
• 1 bag of parsnips, roughly chopped 
•  200g red split lentils, rinsed
• 3 bay leaves
•  1.5 cups of fresh parsley (stalks and leaves)
• Black pepper, grind to taste 
•  4 level tsp. bouillon powder
• 1.5 litres water (or enough to just cover the veg)

How to cook the soup:

1. Sautee all the vegetables in a little olive oil in a large, deep pan for 5 minutes or so, until the onions and leeks are softened. 
2. Add the lentils, bouillon powder and enough water to cover.
3. Add the herbs, bring to the boil, then turn down the heat to a simmer for 20 minutes. Keep the lid askew to help the vegetables steam as they simmer. Check and stir every 10 minutes or so.
4. Top up with water if necessary until the vegetables are cooked. Don’t put in too much water though, as this is a chunky soup.
5. Serve with oatcakes and hummus or cottage cheese. 

If you are struggling with your weekly meal plans check out  my 30-day package which includes weekly personalised meal plans. 

I have been making variations of this salad since I backpacked around Turkey in 2012. Known locally as a ‘Shepherd’s Salad’ it is served with everything, all over Turkey. It combines all the seasonal local produce (cucumber, tomatoes and pomegranate) with parsley and mint.

The thing that truly sets this salad apart is the pomegranate seeds, available in abundance in Turkey throughout summer. These pink little jewels burst in your mouth and combined with the palate cleansing parsley make a deliciously juicy and refreshing salad. 

To make one large salad bowl:

• 1 punnet of cherry tomatoes 
• 1 cucumber
• 1 red pepper
• 1 yellow pepper
• 1 small red onion
• 1 pomegranate
• Large handful of parsley
• Small handful of mint leaves
• 1 lemon
• Extra virgin olive oil
• Optional sprinkling of sesame seeds

Dice all the vegetables.
Quarter the pomegranate and remove the seeds.
Finely chop the parsley and mint (remove the stalks if you have the patience, I just chuck it all in). 
Toss all the ingredients together in a large salad bowl.
Drizzle with extra virgin olive oil and the juice of one large lemon. 

I love to make a large bowl of it and keep it in an airtight container in the fridge for up to three days. It pairs perfectly with grilled chicken or fish, feta cheese, chickpeas or hummus. And it’s a beautiful rainbow of colour! 

Pomegranates are a rich source of vitamin C (important for skin healing, anti-ageing and immunity) and thanks to their unique polyphenols have shown to reduce the risk of high blood pressure and support healthy hearts and prostates. 

Get them while they’re in season and available in the UK - summertime! If you can’t get pomegranates you can put a Moroccan spin on the same salad here.