Updated: Feb 25, 2019
Bone broth is great for the health of your gut. It is a good source of glutamine and collagen which is really helpful for anyone suffering with a leaky gut.
I buy organic grass fed beef bones from a butcher (have to drive for 45 mins each way to collect them!) The good thing is that the bones usually have quite a bit if meat left on the bones, so I put that to good use.
After boiling the bones up for three hours I saved all the beef, and ended up with quite a haul of shredded beef. (Alternatively you can just use some beef leftovers from a roast dinner!)
This dish was made by throwing together some bits and pieces from the fridge, and it turned out to be delicious.
Cooked shredded beef (enough for two)
4 cloves garlic
½ thumb ginger
salt and pepper
1 bag of baby spinach
1.5 teaspoons cumin
1.5 teaspoons coriander
A sprinkle of paprika to garnish
¼ teaspoon chilli powder
1 tablespoon of Coconut oil
Preheat the oven to 175º C
Chop the butternut squash into quarters (leave the skin on).
Remove the seeds and reserve them for making snacks. Don't ever waste your squash seeds!
Drizzle the squash in olive oil, and season with one clove of chopped garlic, and salt and pepper to taste.
Cook the butternut squash at 175ºC for 45 mins to 1 hour.
Heat a tablespoon of coconut oil. Cook the diced onion for a few minutes.
Add the cumin and coriander (freshly ground).
Add the shredded beef, chilli powder, garlic and ginger (1/2 thumb ginger and 2 cloves garlic) and cook for a few more minutes
Season to taste with salt.
Heat a tablespoon of olive oil in another pan.Sauté the spinach with one clove of garlic, salt and pepper for about 2 minutes on a low heat until wilted.
Assemble the dish. Put the spicy shredded beef into the butternut squash. Top with spinach, and then add sliced radish to the top. Garnish the plate with cress. Drizzle good quality extra virgin olive oil, and sprinkle paprika around into the olive oil.