1 espresso shot (preferably decaf)
100ml full fat milk (preferably raw milk)
1 tsp of honey (preferably raw honey)
2 Tbsp Dr Gus’ Collagen Booster
3-4 Ice cubes
INSTRUCTIONS
1. Put milk, Collagen Booster and honey in a blender and blend it until Collagen Booster powder is well dissolved.
2. Put ice cubes in a glass and pour the mixture in.
3. Pour the espresso over the ice and stir well.
4. Enjoy your bone broth latte in the sun!! No sunglasses please (you know why)
]]>after reading our blog posts on tumeric for COVID-19 and how tumeric becomes very bioavailable in bone broth, a few people have asked for direction on adding tumeric to their bone broth for maximum bioavailability, so Jung Eun has taken a few pics to show how we do it.
1. You'll need your Dr Gus' Bone Broth powder, a good quality organic tumeric (not cheap store bought), some good quality butter (organic free range is best) and a kettle.
2. Add 7g of Dr Gus' Bone Broth powder to a cup, and then add 1/2 tsp (2.5g) of your tumeric powder.
3. Add a teaspoon (5g of butter).
4. Heat your kettle, i prefer 80 degress but boiling is fine. Pour 140ml hot water into your cup and stir vigorously. Personally I like to use a milk frothing wand to mix and help structure the mix.
Your highly bioavailable anti-inflammatory super drink is ready to go. It does have a strong taste of tumeric but this is the kind of dose required to get the benefit. So drink up!
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INGREDIENTS
1 cup (200ml) organic white rice (any type of rice, short grain, long grain or basmati)
240ml bone broth (3 level tablespoons of Dr Gus Bone Broth Tea + 240mL hot water)
1 - 2 tsp of fat (tallow, butter, ghee, or coconut oil)
INSTRUCTIONS
Step 1. Measure the rice into a cup and rinse it gently but thoroughly in cold water until the water is clear.
Step 2. Soak the rice in cold water and keep it in the fridge for 12 - 24 hours. This will help the grains cook more evenly and be easier to digest.
Step 3. Pour the rice and the bone broth into a pan, then add the fat of choice and mix it well with the rice over a low heat.
Step 4. Once the fat is melted into the broth, put the lid on and bring it to a boil on a high heat.
Step 5. Simmer the rice for 10 minutes then turn the heat down to as low as possible.
Step 6. Keep the lid on and cook the rice for another 10 minutes.
Step 7. Check if the rice is cooked by trying a grain. If it is not quite cooked, put the lid back on and keep cooking for another 3 - 5 minutes on the lowest heat.
Step 8. Fluff the rice with a fork or spoon and serve it. Or leave it for 10 minutes until any residual moisture is absorbed, then fluff it again before serving.
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Serves 2
Ingredients:
6 fresh organic lambs kidneys, remove suet and membrane.
3 tbsp plain flour
1 tsp cayenne pepper
1 tsp ground mustard seeds
salt and black pepper
a large knob of butter
Worcestershire sauce
140mL Dr Gus Bone Tea
2 slices highest quality sourdough
To Cook:
With a pair of scissors remove the gristle from the inside of the kidneys.
Put a heavy frying pan on to a high temperature.
In a small bowl mix together flour, cayenne pepper, mustard seed powder, salt and pepper.
Add butter to frying pan. Butter should bubble when dropped in.
Roll kidneys in the flour mixture to get a light coating. Place in a sieve to remove excess.
Put bread in toaster to toast.
Place them in the pan for 2 minutes each side.
When cooked both sides add two hearty splashes of Worcestershire sauce and Dr Gus' Bone Tea.
Stir and let all ingredients get to know each other.
Butter your toast with lashings of butter.
Place kidneys on toast.
Reduce the sauce down to a rich liquor - a couple of minutes is enough.
Pour sauce over the kidneys and toast.
Tuck in!
I had this at St John's on my birthday and it was the best start to a birthday ever.
]]>This is a really simple French chicken liver pate recipe that is quick and easy to make and tastes divine. It is especially good if you have some bone broth left over from making chicken broth. The broth can be condensed down to give a lovely gel on top of the pate.
Ingredients:
Melt 50g butter in the pan and sauté the onion and the garlic for about 5 minutes until turning soft over medium heat.
Add the chicken livers and bay leaves and cook them quickly over high heat until the chicken livers are browned on the outside and pink inside (DO NOT overcook livers until they become rubber!) .
Reduce heat to low and pour in the brandy. Set the alight and let the flame die out (this burns off the alcohol but leaves a delicious brandy flavour).
Remove from the heat and let it cool.
Remove the bay leaves and blend it in a food processor with the rest of butter until it is smooth.
Season it with salt and lots of freshly ground black pepper to taste.
Put the pate in a container and smooth the surface. Pour the condensed chicken bone broth over it and place it in a refrigerator (cover with melted butter also works really well).
When solidified east and enjoy!
]]>Chicken bone broth is one of the easiest bone broths to make. It is super nutritious and there are published studies showing how it improves immune function, probably why it has been traditionally used in cold and flu season. You can make delicious chicken bone broth using the bones left from you r Sunday roast chicken or fresh chicken carcass.
INGREDIENTS
One roast chicken carcass OR fresh chicken bones 1Kg (including neck, wings, and skins)
1 medium carrot, peeled and sliced
1 medium onion (brown, white or purple, any onion is fine), washed and quartered (Don't need to peel the skin. The skin has more antioxidants than the onion itself. However, if the skin has black spots, peel and discard it.)
2 celery stalks, washed and sliced
1 leek, washed and sliced
2 parsley stalks, washed
1 thyme sprig, washed
1 bay leave
2 garlic cloves
5 whole black peppercorn
1.5 litre water (or enough to cover the chicken)
INSTRUCTIONS
Step 1: In case of using fresh bones, rinse them under cold running water first. If using the roast chicken carcass, don't need this step.
Step 2: Place all the ingredients in a pot and add 1.5 litre cold water.
Step 3: Close the lid, and bring the pot to boil.
Step 4: As soon as it starts boiling, turn the heat down to keep simmering it for 5 hours.
Step 5: While it boils, skim off any scum that has come to the surface.
Step 6: Empty the pot through a sieve into a large bowl and discard everything left in the sieve. Your chicken bone broth is nearly done!
Step 7: Cool the bone broth quickly in a sink filled with ice water.
Step 8: Keep the bone broth in a refrigerator overnight to allow the fat rise to the top and get solidified.
Step 9: Remove the fat from the bone broth and divide the bone broth into small quantities as you want. You can refrigerate the bone broth for up to 3 days or freeze it for up to 6 months.
* Season the bone broth with salt when you use (drink or cook with).
** If you prefer to drink your bone broth as it is, you can add more vegetables when you boil the bone broth.
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