A few people have asked for the recipe for Lamb Bone Broth Thickened with Quinoa and Chia seeds - so here it is :) First is the recipe for the bone broth - after that is the recipe for stew with chia seeds and quinoa. It is very easily adapted to suit anyones tastes and is a really nourishing - and cheap - meal to keep you warm for Autumn and Winter. Lamb Bone Broth Thickened With Quinoa and Chia Seeds (GLUTEN FREE, SUGAR FREE, DAIRY FREE) How to make lamb bone broth: Makes approx. 2 litres Ingredients: 1 lamb leg bone left over from dinner Couple of handfuls of frozen veg odds and ends (carrot tops, celery leaves, onion peelings, etc – rather than throwing away veg off cuts I keep these in the freezer so I can use them for stocks and broths), you can also use fresh, say 1 onion, a couple of carrots and a couple of celery sticks – or whatever you have available Turmeric – 1 inch chopped, or to taste Ginger – 1 inch chopped, or to taste I teaspoon apple cider vinegar (ACV) (this draws out minerals from the bone) Celtic sea salt Pepper Woody herbs – whatever you have available (I used a few sprigs of rosemary) Method: Couldn’t be simpler! Put bone into pot. Pour 2 litres of cold water into the pot. Add veg, ACV, ginger, turmeric, salt and pepper. Stir. Bring to a slow simmer. Check every now and then to top up water if necessary. Leave to cook for 2-4 hrs. Turn off heat. When cooled, drain liquid through a sieve into a bowl. Throw away contents of sieve, refrigerate contents of bowl. Fat will rise to the top, keep this. You can use this method with any combination of bones / veg / spices that you have to make a delicious, nourishing, anti inflammatory stock or broth. How to Make Lamb Bone Broth Thickened with Quinoa and Chia Seeds Makes approx 4 servings Ingredients: 2 litres lamb bone broth, including fat (recipe above) 6-8 broccoli florets ½ sweet potato 1/8 pumpkin 1 leek ¼ red cabbage 6-8 mushrooms 1 inch ginger, grated 1 inch turmeric, grated 2 heaped tablespoons chia seeds ½ -1 mug uncooked quinoa 1 tablespoon coconut oil Method: Dice the sweet potato and pumpkin so they are roughly the same size. Slice leek, cabbage and mushroom. Using the same pot you used to make the bone broth, add coconut oil and on a low heat fry leek til translucent, then add sweet potato and pumpkin to soften. Add broth and stir well. You want the broth to be on a low simmer. Leave with lid on for approx 10 mins or until sweet potato and pumpkin are soft. Add quinoa, cabbage, mushroom, ginger and turmeric. Stir. Put lid back on for another 10-15 mins til added ingredients are cooked (quinoa will develop a little tail once its cooked). Turn heat off, keep pot on stove (to use the residual warmth). Add 2 tablespoons of chia seeds and stir in well, then chuck some broccoli on top of broth and put lid back on for a few mins for broccoli to steam and for chia seeds to absorb liquid. If broth becomes too gelatinous (chia seeds create a gel when put into liquid, which thickens whatever they have been added to, this gel is also very soothing and nourishing for the gut) add water to loosen it up again. Then serve! Either on its own or with extra veg.
Posted on: Sat, 15 Mar 2014 10:08:34 +0000
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