Restore Bone Broth

LETTUCE EAT WE GET A LITTLE CHICKEN

DISCOVER RESTORE BONE BROTHS IN THE RAW FASTFASHION ABUNDANT BALI

rich source of the proteins collagen and gelatin. Along with bioavailable minerals such as trace calcium and phosphorus and amino acids that work to reduce inflammation and repair gut lining. Collectively they provide huge digestive healing potential. Other benefits include improved brain function, reduced infection, bone growth and repair, better sleep, liver detoxification and reduced back and hip pain, which Bec experienced first-hand.

The concept of bone broth isn’t a new phenomenon; known as the ‘perpetual soup’, it’s rich history can be linked to culinary traditions worldwide. Fundamentally it is a slow-cooked soup made by gently boiling animal bones and connective tissue for several hours on a very low heat to produce a savoury, nutrient-dense liquid. But there is good reason for its resurgence; along with powerful healing properties, its consumption supports a host of crucial food issues including nose to tail eating, wholefoods, gut health and food waste.

Not all bone broth is created equally. The key difference between bone broth and mass-produced stock is the bone content and the simmer time. Restore has a minimum 24-hour slow simmer process with a high bone to water ratio. The broth is meticulously temperature-controlled and skimmed throughout the process. The long slow simmer encourages the extraction of collagen, amino acids and minerals from the bone, and ensures no nutrients are denatured.

The Restore recipe is simple: 100% certified organic bones, filtered water, organic apple cider vinegar and seasoned with Himalayan sea salt and organic peppercorns. It is completely free of preservatives, chemicals, additives or antibiotics and the bones are all roasted first which results in a rich and robust flavour.

The ‘Cheeky Chicken’ contains a mixture of frames and feet sourced from Bostocks Chicken in the Hawke’s Bay while the ‘Gutsy Beef’ comprises neck and marrow bones from a collective of organic South Island beef farmers. A significant ratio of feet and marrow bones are included in every batch due to their high levels of collagen and gelatin. Their broth is rustic and real, with floaty bits and a natural layer of fat that provides a great ‘lip gloss effect’. It is skimmed, poured into freezer grade packaging, sealed and frozen in both 500ml and 1 litre pouches.

So how does one use it? Bec reckons you are either a ‘sipper’ or a ‘souper’. She drinks it straight up, heated in a saucepan with fresh ginger and turmeric. It’s savoury nature works well with miso or aromatics like ginger, turmeric and Chinese five spice, and the beef goes great with garlic and chilli. Broth is perfect for scrambled eggs in place of milk or any recipe that calls for stock or water. Instead of using bottled tomato sauce in spaghetti Bolognese, opt for a mix of Gutsy Beef broth and tomato paste.

As a busy mum, her go-to cheat’s pumpkin soup recipe is literally two ingredients: a litre of broth and a whole roasted pumpkin, straight in the slow cooker and it’s ready in mere hours. Sharing the broth love and its ability to genuinely help people have always been Bec’s driving motivation. She regularly donates broth for soup days at the local school, is constantly sharing recipe inspiration and takes every chance she can to sneak broth into her kids’ smoothies and swears by it as a hangover cure.

Free flow cubes, a vegan broth and working towards becoming fully sustainable—from solar hot water to biodegradable packaging— are all on the cards. But what is hard to ignore is the Harrisons’ commitment to producing the best quality organic bone broth. Not many husbands would give up half their prized boat shed and turn it into a full-time broth kitchen, and if Bec has her way it might not be long before he loses the other half … but we’ll leave that one to simmer.

1 cup risotto rice*olive oilwhite wine (optional)1 finely diced onion1-2 garlic cloves, crushed 4 cups good quality stock (my go to is Restore Cheeky Chicken Broth as it is full of flavour and nutrition) Parmesan cheese

Step 1 - Heat stock in a small pot.

Step 2 - In another pan, over a low heat, sweat the onions in a little olive oil for 3-4 minutes. Add the garlic and cook for another 2 minutes.

Step 3 - Add the rice and stir for 2 minutes till rice is well coated. Add a dash of white wine, if using, and stir until all the wine has evaporated.

Note: If making a pumpkin or mushroom version now is the time to add these.

Step 4 - Ladle at a time, add the hot stock to the rice, allowing the rice to soak up the liquid before adding another, stirring often.

Step 5 - When the stock is nearly all used check to see if the rice is al dente. Remember it will continue to cook a little once removed from the heat. If happy, remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.

*Risotto rice

Risotto rice like arborio, carnaroli and vialone nano absorb liquids and flavour and release starch far better than a regular short grain rice, giving risotto its characteristic texture and creaminess. Normally a short plump grain, arborio rice is the most common risotto rice in New Zealand. As a simple dish, risotto deserves the finest ingredients you can afford, and as rice is the hero it’s worth looking for other varieties than arborio. Vetro Tauranga have a few to choose from including carnaroli, which is considered the ‘king’ or ‘caviar’ of risotto rice, loved by chefs for its great flavour and ability to hold its shape while producing the creamiest risotto.

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