Meal in a Bowl

Curry Bone Broth


Let’s face it, drinking heaps of bone broth can get a little boring, so in this recipe, we’ve made it into a flavour packed curry broth. Using fresh ingredients like ginger, turmeric, garlic, and chili not only ramp up the flavour profile but are anti-inflammatory as well. 

Curry Paste Ingredients:

  • 2 tsp coriander seed (or ground coriander) or ground coriander

  • 2 tsp cumin seed or ground cumin

  • 6 lemon myrtle leaves

  • 2-4 red chilies or to taste

  • 1 stalk lemongrass root and tip trimmed, then chopped

  • 4 cm piece ginger fresh, peeled and chopped

  • 3 cm piece turmeric fresh

  • 3 cloves garlic skins removed

  • 2 limes zested and juiced

  • 6 green onions sliced

  • 2 tbsp coconut oil

  • 1 tbsp coconut milk

  • Sea salt and black pepper


  1. Make the curry paste by placing all ingredients in a blender or food processor.

  2. Heat a spoonful coconut oil in a medium sized pot over a medium heat, add diced onions and cook for a few minutes. Add in half the curry paste from above, and let sizzle in the pot for a few minutes until fragrant, just be careful not to burn. 

  3. Pour in Bone Brewhouse traditional bone broth and 250 ml coconut milk and bring to the boil. Reduce to a simmer and leave partially covered for 15 minutes. Season to taste with salt if needed. 

  4. Add mushrooms and leave to continue simmering for another 10 minutes, or until the mushrooms are cooked. 

  5. When just ready to serve, heat a skillet over a high heat, sear the bok choy by placing them, cut side down on the hot pan until you get some nice browning. 

  6. To serve, ladle broth into two bowls, top with seared bok choy, a sprinkle of hemp seeds and a drizzle of hemp seed oil.

Broccoli + Kale Bone Broth Soup


If you’re running from place to place or just don’t have a lot of time during the week to make dinner this is a great dish to prepare. Broccoli and kale heated with Bone Brewhouse Traditional broth, then pulsed in a food processor. And, if you want to make it even quicker you can prepare it over the weekend and heat it up when you’re ready to eat. #staywarm

Bone Broth Chicken Shawarma Bowl

Bone Broth Chicken Shawarma Bowl recipe made from chicken bone broth created by Bone Brewhouse.

Deconstructed bone broth chicken shawarma bowl with cauliflower rice, tabouleh and red cabbage salad. The recipe looks very long but trust me it comes together quite quickly!  (You will need a food processor.)

Start with the red cabbage salad, you will need:

  • ¼ small head red cabbage

  • 1 large carrot

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

  • A dash of salt and pepper

  • A handful of mint

Use the slicing blade on the food processor to thinly slice the cabbage and carrot. In a bowl, mix it with the remaining ingredients. Set aside. 

For the tabbouleh, you will need:

  • 1/2 cup each packed fresh parsley and mint leaves

  • 1 1/2 cups diced English cucumber

  • 1/3 cup minced red onion

  • 1 tsp extra virgin olive oil

  • salt, thyme and oregano to taste

  • juice of 1/2 lemon

Pulse the parsley and mint in the food processor. In a bowl, mix it with the remaining tabbouleh ingredients. Set aside. 

For the tahini dressing, you will need:

  • 1 clove garlic

  • 1/3 cup tahini

  • 1/3 cup Bone Brewhouse Traditional bone broth

  • 2 tbsp lemon juice

Smash and peel the garlic. Place all ingredients in the food processor and whirl until smooth. Set aside. 

For the cauliflower rice, you will need:

  • 1 head cauliflower

  • 1 tablespoon olive oil ghee, or bacon fat

  • ¼ cup Bone Brewhouse Traditional bone broth

Cut cauliflower into large florets. Rice cauliflower using shredding blade on food processor or grate by hand on a box grater. Heat oil in a large frying pan over medium heat. Add cauliflower rice, sauté then add bone broth and simmer until just cooked through, about 5 minutes. 

For the chicken spice blend, you will need:

  • 4 boneless, skinless chicken breasts

  • 1 tsp olive oil

  • ¼ cup Bone Brewhouse Traditional bone broth

  • 1 tsp salt

  • ½ tsp ground cumin

  • ½ tsp ground cardamon

  • ¼ tsp paprika

  • ¼ tsp ground coriander

  • ¼ tsp garlic powder

  • A pinch of black pepper and cayenne pepper

Mix all the spices in a small bowl. Rub the spice blend over the chicken. Heat oil in a non-stick skillet over medium high heat. Place chicken in the pan and cook it undisturbed for 5 minutes. Flip the chicken and cook for 2 minutes. Add bone broth, cover and reduce heat to low. Cook until chicken is no longer pink inside (approx. 10-15 minutes.) To serve cut the chicken into thin slices. Fill a bowl 1/3 red cabbage salad, 1/3 tabbouleh, 1/3 cauliflower rice, top with chicken and drizzle with tahini dressing. 

Healing Bowls: Turmeric Chicken & Sweet Potato Chowder

Turmeric Chicken & Sweet Potato Chowder recipe made from chicken bone broth created by Bone Brewhouse.

If we have to start dealing with the cold, at least having this turmeric chicken and sweet potato chowder in our tummies will ease the blow. Sweet potatoes, sweet corn and spinach along with Bone Brewhouse bone broth make for a ton of flavour and nutrition. And, by using Bone Brewhouse bone broth you cut down time spent in the kitchen because we do most of the work for you. Our nutrient-rich bone broths are simmered in kettles for up to 24 hours using cage-free, Canadian chicken and all-natural seasonings. Unlike conventional broths and stocks, this extra-long process extracts collagen and minerals from deep within the bones that offer tremendous health benefits. 

For this recipe, all you need is:
1 pound of pre-cooked chicken, shredded
1 pound sweet potato, peeled and diced
2 1/2 cups frozen or canned sweet corn kernels
2 1/2 cups Bone Brewhouse Traditional bone broth
1 teaspoon turmeric

Add all ingredients to a large pot. Cover, bring to a boil and simmer till the sweet potatoes are soft. I then mashed the sweet potatoes for a thicker consistency (optional). Turn on the fireplace, wrap yourself in a blanket and enjoy!