Discover deliciously healthy recipes that are easy to make with Nutra Organics recipe ebook. Packed with nutritious ingredients that will nourish your body and leave every family member feeling satisfied.
Deliciously Wholesome Broth Recipes
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what goodness lies ahead
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Meet our new Beef Bone Broth Concentrates
Classic Beef Stew
Mushroom Tagliatelle
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Beef Bulgogi
Garden Veggie Soup
Vegan Cauliflower Mac & Cheese
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Chilli Garlic Noodles
One Pot Chicken Biryani
Mediterranean Plate with Greek Style Meatballs
22 One Pot Wonder Beef Stroganoff
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No Regretti Bolognese
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Concentrated Nutrition, for Guts Sake
As well as being delicious, Nutra Organics Broth range is full of gut loving & immune supporting nutrients including Zinc & B Vitamins. A convenient & nutritious alternative to homemade broth, because ain’t nobody got time for 24 hours of slow cooking!
Try our New Beef Bone Broth Concentrates
Our NEW Beef Bone Broth Concentrate are flavour packed and ready to enhance your cooking, or are delicious on their own as a gut-loving hot drink. With over 40% collagen protein, our concentrates won’t be beaten on flavour & & nutritional benefits.
100% Australian Beef Bones Grass-Fed Beef
Gut Wellbeing Immunity Instant Over 40% Collagen Protein
Bone Support Paleo & Keto
Meet Our 3 New Delicious Broth Concentrates
Lemon Ginger ACV
Zesty flavour & cleansing ingredients, including lemon, ginger, tumeric & ACV, make this the perfect morning kickstarter
Native Herbs
The native herb flavour in this broth make it easy to incorporate into cooking & is a great way to boost the nutrient profile in family meals.
Natural Beef
Our most versatile broth that can be added to almost any savoury meal, with a classic hearty beef flavour.
Serving Suggestions
Make a hearty cup in seconds, just add hot water Add to Savoury dishes, dips & sauces
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Classic Beef Stew
Is there anything more heartwarming and wholesome than a classic beef stew? Well possibly one with gut health and immune benefits thanks to our deeply nourishing Beef Bone Broth concentrate. This family classic is an absolute winner and tastes even better the next day. You’ll have this immune bolstering stew on high rotation this winter. Category : Dinner
You will need
Method
2 tbsp Nutra Organics Beef Bone Broth Concentrate - Native Herbs 1 tablespoon olive oil 1 ½ kg stewing beef, trimmed of fat & cut into chunks 3 carrots sliced 1.5cm thick 1 large onion, diced 6 cloves garlic, minced 1 pinch salt and pepper 2 tablespoons flour 2 cups red wine 3 cups boiling water 2 tablespoons tomato paste 1 teaspoon fresh thyme 2 tablespoons fresh parsley, finely chopped 2 bay leaves 500g small washed potatoes 2 tablespoons butter
1. Preheat oven to 175°C 2. Pat dry beef with paper towel; sear in batches in the hot oil until browned on all sides. Remove and set aside. 3. In the remaining oil, sauté the carrots, garlic and diced onions until softened, and return the beef back into the pot. Season with ½ teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
4. Add the wine and Beef Bone Broth
Concentrate, boiling water, tomato paste and herbs. Bring to a simmer on the stove. 5. Cover, transfer to the lower part of the oven and simmer for 2.5 hours. 6. Add in potatoes and return to the oven for 1 hour or until the meat falls apart tender and the potatoes are cooked through. If the mixture is looking a little dry, add more water
7. Garnish with parsley and serve.
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Mushroom Tagliatelle
For all the mushy lovers this pasta is a real fun-guy. With a delicious meaty, umami flavour balanced with fragrant herbs and ever so light silky pasta, this dish will be an absolute crowd pleaser around any dinner table. The best part is it’s so simple to make, and you get plenty of nutrition from the Beef Bone Broth Concentrate supporting immunity, bone strength and gut wellbeing. Category : Dinner
You will need
Method
2 tbsp Nutra Organics Beef Bone Broth Concentrate Natural Beef 2 servings of pasta of choice 450 g mixed mushrooms 1 leek, thinly sliced 3 garlic cloves, minced 2 tablespoons of thyme & sage
1. Heat 1 tbsp olive oil to a large fry pan, on medium heat. Add the mushrooms in batches, cook until browned. 2. Once the mushrooms have browned, push them to the side, add another tbsp of olive oil to the pot. Add the leek, garlic and butter to the pot, Sauté until softened. Add ½ cup of white wine, 1 tbsp of beef bone broth concentrate to deglaze the pan. 3. Mix everything together. Add herbs, and chilli flakes, cook for 1-2 mins until fragrant. 4. Season everything with salt and pepper and continue cooking the mushrooms. 5. Meanwhile, cook pasta until al dente 6. Add the pasta to the mushroom pan. Add a splash of pasta water and stir to thicken. Taste and season. 7. Serve into bowls and top with parmesan cheese, sage and thyme.
1 teaspoon chilli flakes 3 tablespoons butter Extra-virgin olive oil Parmesan cheese, for serving
Salt and pepper ½ cup white wine
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Beef Bulgogi
Say hello to your new flavourite dish! This one ticks all the boxes, it’s full of goodness with protein and zinc to support immunity, bone strength and gut wellbeing. The zesty flavour & cleansing ingredients pack an absolute flavour punch and will leave you shamelessly licking your plate. Category : Dinner
You will need
Method
1 tbsp Nutra Organics Beef Bone Broth Concentrate Ginger Lemon ACV 700g boneless rib eye steak 1 pear, peeled and chopped ¼ cup tamari 2 tablespoons maple syrup 2 tablespoons toasted sesame oil 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 tablespoon gochujang (ideally all natural) olive oil 1 spring onion, thinly sliced 1 teaspoon toasted sesame seeds 1 ½ cups rice 1 bunch of broccolini
1. Slice across the grain into 5mm thick slices. 2. In a blender add pear, soy sauce, maple syrup, sesame oil, broth concentrate, garlic, ginger and gochujang, blend until pureed. 3. In a container, add the sauce mixture and steak, making sure all the steak is covered with the sauce. Marinate for 2 hours or overnight. If you get stuck, 30 mins will do the trick. 4. Cook rice to packet instructions. 5. Heat 1 tablespoon of olive oil in a pan over high heat. Cook broccoli for 3-4 minutes until tender. Set aside. 6. In the same pan, add another tbsp of olive oil, then working in batches, add steak to the pan in and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat until all the steak is cooked, add the broccoli back into the pan to gently heat. 7. Garnish with spring onions and toasted sesame seeds.
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Garden Veggie Soup with sourdough croutons
A quick, convenient and vegan soup option? Where do we sign up. This recipe is so filling you won’t even notice its meat-free. The easiest way we’ve found to get in your 5 serves of veg. Add it to your rotation and load up on the good stuff. Category : Dinner & Lunch
You will need
Method
1. Heat a little oil in a large pot, add in leek, zucchini, parsley, cauliflower, three quarters of your garlic, potato, celery and fry for 5-7 minutes until softened slightly. 2. Add in water and cook for 10 minutes or until tender. Add in cavelo nero, cook for a further 5 minutes or until everything is tender. 3. Meanwhile, in a shallow fry pan, fry the sourdough and remaining garlic in a little olive oil & salt. 4. Drain ingredients, reserving cooking liquid then add to a blender along with salt, pepper and a ladle full of the cooking liquid. Blend until smooth and creamy. Season to taste. 5. Serve in bowls with sourdough croutons & crispy garlic, drizzle with olive oil.
2 Tbsp Vegetable Broth Garden Veggie 1-2 tsp salt 2 cups cavelo nero (Tuscan Kale)
1 cauliflower, cut into florets 2 potato, peeled and cubed
1 bunch parsley, sliced 4 sticks celery, sliced 1 leek, sliced 2 zucchini, sliced 1 bulb of garlic, sliced 1-2 tsp pepper Olive oil 1 ltr water Sourdough, cubed
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Vegan Cauliflower Mac & Cheese
We know hiding cauliflower in every recipe is so 2021 but we couldn’t resist with this easy and cheesy weeknight mac and cheese. Cauliflower and pumpkin create a creamy, dreamy sauce that generously coats your pasta of choice for that authentic Mac ’n’ Cheese feel. For a nutrient booster we’ve added our Low Fodmap Vegetable Broth and used legume pasta perfect for a meat free Monday night dinner. Category : Dinner & Lunch
You will need
Method
2 tbsp Nutra Organics Low Fodmap Vegetable Broth (or broth of choice)
1. Roughly chop the onion and garlic and brown over medium heat for 5 minutes. 2. Whilst the onion and garlic sweat chop the pumpkin into small 2cm cubes and prepare cauliflower by separating into smaller florets. 3. Add the pumpkin, cauliflower and cashews to the onion and garlic mix and cover with boiling water, simmer on medium heat for 10-15 minutes or until the vegetables are cooked through. 4. Cook pasta according to the package instructions, adding the spinach and peas to the boiling water in the last 2 minutes before the pasta is cooked. 5. Drain the vegetables and cashew mix and add to a high speed blender along with the nut milk, nutritional yeast, vegetable broth and salt and pepper. Blend until smooth. 6. Drain the pasta and pop it into a bowl. Pour the golden sauce and mix. 7. Season with salt and pepper and top with optional vegan cheese
½ brown onion 2 garlic cloves
1 teaspoon olive oil 1 cup of pumpkin 1 ½ cups of cauliflower
¼ cup raw unsalted cashews 3 tablespoons nutritional yeast ½ cup plant milk Salt and pepper to taste 1 packet of rigatoni pasta (or pasta of your choice*) 2 cups of spinach 1 cup of green peas 100g Vegan feta cheese (optional or
cheese of your choice)* Sprinkle of chili (optional)
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Chilli Garlic Noodles
Who doesn’t love oodles of noodles? With Chicken Bone Broth Miso Ramen you can enjoy a ‘slurpalicious’ and nutritious meal knowing you are feeding your body with bolstering broth for energy, immunity and gut wellbeing. These Chilli Garlic Noodles will give you one more reason to love noodles, not that we needed one right? Category : Light Meal
You will need
Method
1 tbsp Nutra Organics Chicken Bone Broth Miso Ramen 1 pack noodles 100g 5 garlic cloves, finely diced 4 spring onions, sliced ½ tbsp maple syrup 1 tbsp tamari
1. Chop garlic and spring onion. 2. Heat olive oil. Add to a heat proof bowl your scallion, garlic, chilli and sesame seeds, add the hot oil on top. Let it sizzle and pop. 3. Add the remaining sauce ingredients. 4. Cook noodles to packet instructions, drain and remove. 5. Add the noodles to the sauce. 6. Garnish with spring onions and more sesame seeds, enjoy!
½ tbsp sesame oil ½ tbsp rice vinegar Toasted sesame seeds to taste 4 tbsp olive oil ½ tsp chilli powder to taste ½ tsp chilli flakes to taste
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One Pot Chicken Biryani
Snuggle up and get cosy with this one pot wonder featuring our nutritious Chicken Bone Broth Turmeric, perfect for some winter immunity lovin’. This Chicken Biryani is traditionally an Indian recipe, guaranteed to make the house smell spicey and enticing too. Cook it all up in one pot and enjoy less dishes, it’s a win-win. Category : Dinner
You will need
Method
2 tbsp Nutra Organics Chicken Bone Broth Turmeric 4 chicken thighs 1 cup frozen peas 2 tsp cumin 2 tsp salt 2 tsp pepper 2 tsp smoked paprika 2 tsp garam masala
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Preheat the oven to 200 degrees.
2. Heat a large pan over medium heat. Add cumin, smoked paprika and garam masala. Toast for a few seconds until fragrant, tip spices into a bowl then add salt and pepper to the bowl and stir to combine. Remove pan from heat. 3. Using half of the spice mixture, season the chicken thigh on both sides. 4. Bring the pan back to heat, add olive oil, then add the onions, garlic and ginger to the pan, cook for 4 minutes, then move it all to the side of the pan. 5. Add the chicken and turn so that both sides are golden brown, then set aside. 6. Add the cauliflower, spices, rice, cardamon, cinnamon stick, chicken bone broth and 2.5 cups boiling water, stir then nestle the chicken thighs back in to the pot. Cover with a lid or tin foil and cook in the oven for 20 minutes. 8. Remove from the oven, test to ensure the rice is cooked through. 7. 9. Add peas to pan then cover for another 5 minutes. 10. Season if needed, serve with toasted almonds, yogurt, coriander and finish with freshly squeezed lemon juice.
1 cinnamon stick 3 cardamon pods 2 onion sliced 4 cloves garlic, diced 1 tbsp grated ginger 1 lemon
2 ½ cups boiling water 1 ½ cups basmati rice Olive oil ½ a cauliflower broken into florets (Optional to serve)
Flaked almonds Toasted coconut Yoghurt Coriander
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Mediterranean Plate with Greek Style Meatballs
This plate won us over at meatballs, but the combination of low carb fresh ingredients and classic mediterranean flavours makes this dish a total weeknight winner. Creamy avocado, tangy feta, zesty lemon, salty olives, fresh mint, sweet tomato, hummus, greek yogurt & our rich meatballs bring a perfectly flavour balanced meal. The meatballs are made extra nutritious and delicious with the addition of our Beef Bone Broth - adding in the gut loving benefits of collagen and the immune supporting
nutrients Zinc and B Vitamins. Category : Dinner & Lunch
Method
You will need
2 lemons 200g green olives 1 large cucumber
1 tbsp Nutra Organics Beef Bone Broth - Hearty Original Pinch of salt ¼ cup pepitas 500g ground beef mince 1 tsp dried oregano 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander seed 1 egg Crack of pepper 1 tsp onion powder 1 tsp garlic powder 1 bunch parsley, leaves chopped 100g feta or goat cheese, crumbled 3 large ripe tomatoes, cut into wedges 1 large sweet potato, cut into cubes 100 g greek yoghurt 100 g hummus 2 Avocado, halved and sliced
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Place sweet potato on a lined tray, drizzle with 1 tbsp olive oil, and dust with a pinch of salt and pepper. Bake at 200 degrees for 20 minutes or until caramelised. Remove from oven, then dust over a little smoked paprika. Combine beef mince, beef bone broth, all the spices, along with salt and pepper, 1 egg, and half of the parsley into a mixing bowl. Combine, then roll into balls. Place in a pan on medium heat with a 1 tbsp olive oil, and fry until cooked through - about 10 minutes. Arrange ingredients onto one large platter or divide between four plates. Add a dollop of greek yogurt and hummus, half a lemon then scatter with remaining parsley, mint leaves and give the whole thing a light drizzle with olive oil.
100g Mixed salad greens, we used iceberg lettuce and baby spinach ½ bunch mint, leaves picked Olive oil
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One Pot Wonder Beef Stroganoff
You won’t have any beef with us when you make this Beef Stroganoff and go to warm winter meal heaven. Beef Bone Broth Hearty Mushroom not only adds the most delicious rich, classic mushroom flavours of stroganoff, but also a hit of zinc, vitamin D and vitamin B. Try this stroganoff on a bed of cauliflower rice for an extra hit of vegetables. Category : Dinner
Method
You will need
1. Cut steaks into cubes and season generously with salt and pepper. 2. Heat a pan to a high heat and add butter or olive oil (or both). Cook steak in 2 batches for approx 1 min to sear each side and get some nice colour. Make sure not to overcrowd the pan. 3. Remove steak once browned and set aside on a plate (no paper towel - you want the juices). 4. Reduce the heat in the pan to medium. 5. Add sliced onion and sliced mushrooms to pan at medium heat to saute. The mushrooms will release liquid and then it will evaporate - may take about 10 mins. 6. Add dijon mustard and tomato paste and cook off for 30 seconds to release the flavour. 7. Add broth powder and water and mix to combine with the rest of the ingredients. Cook down for 5 mins to reduce slightly. 8. Add sour cream to a bowl and add ½ cup of the sauce from the pan to the sour cream and mix to temper. If you add the sour cream directly to the pan it may split, so this helps the sour cream to come to temperature prior to adding it to the hot pan. Mix in the tempered sour cream. 9. Finally add the steak and juices to the pan. 10. Cook for a few minutes altogether to cook steak to medium (or how you like it). Sprinkle with chopped parsley for freshness and serve immediately with brown rice, mashed potato or cauliflower rice. Enjoy!
2 tbsp Nutra Organics Beef Bone Broth Adaptogenic Mushroom Salt to taste 2 beef steaks (rib fillet or porterhouse is best) 1 sliced onion (red or brown) 1 cup sliced mushrooms (any that you like) 1 tbsp dijon mustard 2 tbsp tomato paste ½ cup water 1 tbsp butter or olive oil (for frying) 3 tbsp natural yoghurt (or sour cream) Cracked black pepper Handful of parsley
To serve (suggestions): Brown Rice or Mashed Potato or Cauliflower rice
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No Regretti Bolognese
Oodles of spaghetti and no regretti here! There isn’t much that beats a classic spaghetti bolognese when it comes to a homestyle, hearty dinner and crowd pleaser. Transform your bolognese with these rich, aromatic flavours and healthify the sauce with your favourite Nutra Organics Bone Broth or a few scoops of our Veggie Hero for some easy nutrition for the kids. Category : Dinner & Lunch
You will need
Method
4 tbsp Nutra Organics Beef Bone Broth Hearty Original 500g pork and veal mince (or any mince you like) 1 large carrot chopped 2 large sticks of celery chopped 1 brown onion chopped 4 cloves of garlic Extra virgin olive oil 700ml of tomato passata (or any sause you like) 1 tablespoon balsamic vinegar or red wine vinegar 2 sprigs of fresh rosemary 3 fresh bay leaves 500g dried rigatoni pasta 40 g parmesan cheese, optional Ground black pepper and chives.
1. Put a large saucepan on a medium-high heat and add 2 tablespoons of olive oil. 2. Add the onions, garlic, carrots, celery and rosemary leaves. Cook until softened, stirring occasionally. 3. Crumble in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over, stirring and breaking it up with a cooking spoon as you go. 4. Add the Beef Bone Broth Hearty Original powder and stir through the mix. 5. Add the tomato purée, vinegar, rosemary and bay leaves. 6. Stir well, turn the heat up to high and bring to the boil. 7. Season with pepper, reduce to a low heat, then cover and simmer for around 10 minutes or up to an hour if you have time. Stirring occasionally. 8. When ready, remove the lid and continue cooking for 15 minutes, or until thickened and reduced. 9. While this simmers, cook your rigatoni according to packet instructions. 10. Pick out and discard the bay leaves. 11. Divide the pasta between your bowls, add a spoon of bolognese to each bowl and sprinkle with parmesan cheese (if using), then serve.
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