Ingredients

• 2kg of chicken wings
• 4L of water
• 1 onion
• 1 leek
• 4 carrots
• 1 bunch of kale or spinach leaves
• 2 cloves of garlic
• 1 lemon
• Spices – we recommend cumin, coriander powder, cardamom and nutmeg

Method

1. Fill a large pot with water;
2. Add all of the above ingredients to the pot;
3. Put a lid on the pot and turn up the head, bringing the pot to boil;
4. Once boiling, reduce the heat to a simmer so there are little bubbles rippling across the surface of the water;
5. Leave pot simmering for 4 – 6 hours (the longer the better, though keep an eye on water level as it will reduce over time as the goodness from the ingredients leak into the water);
6. When the pot has reduced to ¾ or ½ full and the water is a white cloudy colour, turn off the heat and leave to cool;
7. Once cool, drain the remnants out of the broth using a strainer (broth will be thick and jelly like consistency once cool);
8. Separate into small containers to save some for later;
9. Add a couple of scoops to a mug or bowl, add some hot water, and a sprinkle of salt and pepper;

If you prefer a plant based broth, feel free sub out the chicken for extra veggies.

Ingredients

• 500g chicken mince
• 1 bag of frozen veggies (green beans, capsicum, mixed veg)
• 1 dollop of sweet chilli sauce (low sugar preferable)
• 1 cup of black rice, or a bag of microwave rice

Method

1. Put a fry pan on low to medium heat, adding a little butter or coconut oil to prime the pan;
2. When pan is warm, add the chicken mince;
3. Using a wooden spoon, break apart the mince into small pieces;
4. Prime a second fry pan (or your air fryer!);
5. Add the bag of veggies;
6. Cook both the chicken and the veggies until both are slightly browned;
7. While this is cooking, add your rice to your rice cooker, or add the bag of rice to the microwave;
8. Once brown, add the veggies into the same pan as the chicken, mix together;
9. Add a dollop of sweet chilli sauce to the chicken and veggie mix and stir through;
10. Ladle into your bowl;
11. Pack the rest into containers for your meals the next day!

Ingredients

• 200g frozen raspberries
• 2 green apples
• ½ lemon juice
• Cinnamon
• Nutmeg
• Coconut yogurt
• 100g almonds

Method

1. Add the raspberries and diced apples to a small pot over a low heat;
2. Cover with a lid, bringing the raspberries and apples to a simmer;
3. Once simmering, sprinkle with cinnamon and nutmeg;
4. Simmer away until the apple and raspberries have separated into small pieces;
5. Add a generous scoop to a bowl, along with a dollop of coconut yogurt;