Ingredients

• 1 whole organic chicken or 4 organic chicken legs
• 3 large organic carrots
• 1 organic brown onion
• 3 organic celery stalks
• 1 bouquet garni
• dried thyme
• sea salt
• pepper
• vegetable or chicken stock pot (optional)

Directions

1. Chop the vegetables roughly and trim off the excess fat and skin from the chicken.

2. Put all the ingredients in the slow cooker and cover all the way to the top with filtered water. Cook for 6-8 hours.

3. Take the chicken out and remove the bones and skin. Put the chicken meat back in. It is ready to be enjoyed!

4. I like serving this with egg noodles for my children, and as I follow an anti-inflammatory diet and do not eat grains, I have it with konjac noodles – which have no carbs and are grain-free but full of fiber.

Storage Tips

This dish can be prepared in advance. It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

Ingredients

• 1 cup or 200ml unsweetened almond milk or coconut milk
• 1 scoop of pasture-fed collagen protein powder
• 1 heaped tsp of raw cacao
• Pure stevia to taste
• 3 ice cubes

Directions

1. Put all the ingredients in the blender

2. Blend

3. Serve!

4. If you want to thicken this shake, you can add chia seeds or flaxseeds which are both sources of extra fiber and plant-based omega 3. You can also add a banana and a scoop of vegan protein powder. The best flavors for this shake are cappuccino, chocolate, or vanilla. Enjoy!