• Choose organic grass fed bones beef/lamb/pork or chicken carcass. Choose bones with marrow and can also add chicken feet

  • 1/2 cup Bragg's Apple Cider Vinegar

  • 3 carrots, coarsely chopped

  • 3 celery stalks, coarsely chopped

  • 1 onion or leek

  • 2 cloves of garlic

  • fresh thyme, bay leaves and any other herbs you want

  • 2 teaspoons of Himalayan or Celtic sea salt



  • Put all of the ingredients in the slow cooker and cook for 12-24 hrs (or longer). The longer it cooks for the more minerals and collagen are extracted from the bones. 

  • Once cooked, strain the liquid from the bones. If there is any meat on the bones you can pull it off and eat it. 

  • If you wish you can add the veggies back into the broth and drink it or keep the broth as a clear liquid. 



  • 1 sugar banana

  • 2 organic free range eggs


  • Crack the eggs and put them in a pyrex cup with the peeled banana

  • Blitz up the banana and eggs so that the mixture is uniform and flufffy. 

  • Heat some coconut oil in a pan. 

  • Once the coconut oil is hot, add in some of the mixture. I like to make smaller pancakes but you can do whatever size you like.. 

  • Once one side is brown, flip the pancakes over to cook on the other side. 

  • Serve once cooked on both sides.

  • Options: Serve with a little bit of maple syrup or rice malt syrup with frozen or fresh berries




    • 1 cup organic cocoa powder

    • 1/2 cup organic coconut oil

    • 4 tbsp organic honey/maplesyrup/rice malt syrup

    • 1/2 tsp organic vanilla


    • Make sure coconut oil is melted and mix all ingredients together.

    • Put the chocolate into moulds.

    • You can add chopped nuts, berries, desiccated or shredded coconut in the moulds for variety.

    • This chocolate will need to stay in the fridge or freezer.


    yum yum yum :-)