The process of slow cooking extracts amino acids, collagen, vitamins and minerals out of the meat and vegetables creating a nutrient-dense, easy to digest, immune boosting liquid.

You know if you’re broth has worked if it has plenty of gelatin which makes it set like jelly once it has cooled. If once cool your bone broth doesn’t gel, don’t panic, it just means it’s not going to be as  rich in gelatin or protein but still delicious and full of goodness.

Troubleshooting ideas to get your broth to gel:

1. Check the ration of chicken pieces to water (fill your slow cooker with chicken pieces then water level shouldn’t be more than 2 inches above).
2. It may need to simmer for longer next time, make sure you get the pot to boil first before turning down to a gentle simmer, this should help.
3. You may need to add some meatier bits to the broth, like wings, frames, feet and necks.

Use the broth for soups, sauces, casseroles, stews, rice, noodle or quinoa dishes, or just sip half a cup with your meals which is excellent also to aid digestion.

You can make my delicious Chicken Noodle Soup for starters. Add extra garlic, turmeric, ginger and some chilli flakes for that extra immunity and delicious flavour.

Bone broth is also a great addition for your freezer if you’re stocking up.

Did I mention it also supports your joints joints and gives you beautiful hair, skin, strengthens nails and improves cellulite due to its high collagen content!

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Homemade Bone Broth

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours

Author Brenda Janschek

Ingredients

• 2 kg of healthy chicken pieces - I use a mix of chicken frames leftover chicken bones and chicken wings or chicken feet
• 4 litres of filtered water
• 2 teaspoons natural salt
• 1/4 cup apple cider vinegar helps to extract collagen from the bones
• 2 medium carrots cut into chunks
• 1 large onion cut into chunks
• 1-2 stalks celery with leaves cut into chunks
• 2 garlic cloves chopped

Instructions

• Place all the ingredients in a slow cooker and cook on high until boiling, then switch to low setting for 4-12hrs
• Remove all bones and vegetables from the broth and strain into a large bowl.
• Allow to cool then pour into individual jars ( I use a funnel for this).
• Put jars into the fridge and leave overnight until the broth thickens and turns into a jelly consistency.
• I keep all the vegetables which have soaked up all the amazing broth and either blend or chop into a soup,
• Jars of broth can be frozen, just don't fill them to the brim otherwise they may explode.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

You an also use bone broth in these recipes Pea and Ham Soup, Cauliflower and Potato Soup, and swap 2 cups of water for broth in this delicious recipe for Middle Eastern Spiced Chickpea Rice.

It’s not every day you can just go and strike up a conversation about Tahineh (a delicious breakfast spread) or Mann al-Sams (Iraqi Taffy and my all time favourite sweet). Ta-what? Ma-who? So it was was a real thrill to be able to discuss these dishes with a real foodie after my own heart!

I don’t really cook traditional Iraqi food that much for my family. I leave that to my mum who visits every second Tuesday night with a truckload of Cooba bil Leben (Arabic meatballs in yoghurt soup), Fasoulia (white beans with lamb in tomato sauce) and Baklawa (Lebanese sweets, which she forgot this week, and is now in the bad books!).

Mjaddra is a wholesome, tasty vegetarian dish of lentils, rice and caramelised onions that I have always looked forward to when visiting my Lebanese Aunties and cousins. Having a fair idea how this simple recipe would go, I checked with my foodie Auntie (who made my favourite version … sorry mum …!) to get the benefit of her experience, and tweaked it to make it right for me (and you!).

Apparently this is an ancient dish that has roots in the Old Testament, being mentioned in Genesis as the dish Jacob gave up his inheritance for. He clearly had good taste, if not financial matters!

The recipe is inexpensive, easy to make and delicious. You could try to soak your lentils in an acidic medium and rinse off well before cooking (I did my rice too) the night before. This makes them both more digestible and quicker to cook. Don’t stress though if you don’t have time. It’s delicious served with Fatoush (a beautiful Arabic salad, which I will blog for you at some point) or a Cabbage salad and minted yoghurt.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Lentils
Basmati rice
Extra virgin olive oil
Salt
Cumin
Parsley

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Lentils and Rice (Mjaddra)

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 5 minutes

Ingredients

• 1 cup brown lentils
• 1/2 cup basmati rice
• approx 2.5 cups water use home-made chicken stock if not vegetarian
• 3 medium onions diced
• 2 tablespoons ghee or Extra Virgin Olive Oil
• 1 tsp celtic sea salt
• pinch of cumin
• Parsley chopped

Instructions

• Soak lentils and rice overnight and rinse well before cooking.
• Heat ghee or olive oil n a skillet and fry the onions on medium heat until golden-brown (approx 15-20mins). Pop in a splash of water to the pan if the onions start to stick to the bottom. Make sure the onions don't burn. Reserve half of the onions for garnish.
• Meanwhile, place the lentils and rice together in a saucepan, along with half of the caramelised onions and the water (or stock).
• Bring to the boil, then simmer gently with no cover, add cumin and mix.
• Stir occasionally until the mixture starts to thicken (10-15 mins)
• Add the salt at the end of cooking and stir.
• Serve on a platter and garnish with the onion set aside earlier and a sprinkle of parsley.

Notes

Mjadra can be eaten hot or at room temperature with a side salad and some natural yoghurt mixed with mint, lemon juice and some ground coriander. You could even add some Lebanese bread if you like. We ate it with a thinly sliced raw cabbage salad with some salt, lemon and olive oil drizzled on it.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

If you make my Mjaddra recipe, please take photos and send them to me. If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

Other recipes you might like are Roasted Spiced Chickpeas and Mediterranean Buddha Bowl.

Bren x