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    5 days ago by brownpapernutrition Once upon a time I ran the 14km of the City2Surf in 59min flat. ‍♀️ This year I'll be simply cheesing the thousands on from the side lines (What a daggy play on words - I knowwwwww) There's always next years run for me and I can see it already... good luck tomorrow my running buds, run your own race! Jacq
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NOURISHING CHICKEN SOUP

WORDS + RECIPE : JODY VASSALLO 

“This is my talented friend Kelly and this books wonderful designer favourite recipe ever, I first made it for her a couple of years ago when she was poorly. She hasn’t stopped mentioning it since then, should have seen her joy when I sent her home with the whole pot after we photography it. I believe wholeheartedly that chicken soup is medicine, too many cultures around the world have a version of it for it not to be. It calms the body and soothes the worried mind, there is magic in the broth and nourishes as no other food can. Simmer it until the chicken falls away from the bone on its own, cook it for hours topping up the water as you. I never both removing all of the bones just the big ones my tongs can find, I like to chew on the bones as I find them because the marrow inside them is also very healing.”

1 organic chicken

1 cinnamon stick

3 star anise

4 cloves

6 black peppercorns

2 tablespoons coriander roots

6 spring onions

1 bulb garlic, halved

5 cm piece ginger, sliced

3 celery stalks, chopped

3 carrots, chopped

250 ml shaoxing (Chinese rice wine), optional

1 tablespoon tamari

300 g cauliflower, cut into florets

1 bunch broccoli, cut into florets

Put the chicken into a pan, add the spices, spring onions, garlic, ginger, celery, carrot, shaoxing, 4 litres water and cook over a medium heat for 3 hours or until the chicken is very soft and falling away from the bones. You may need to add more water during this time, just keep the chicken covered. Remove any large bones and discard.

Add the tamari and cauliflower and cook for 15 minutes or until the cauliflower is soft. Add the broccolini and cook 5 minutes or until soft.

Serves 6-8

Find more of Jody’s recipes in her book Beautiful Food and at jodyvassallo.com

Jacqueline Alwill

Jacqueline Alwill, is an accredited nutritionist, author, founder of Brown Paper Nutrition and recently launched vegetarian meal delivery service Brown Paper Eats She is passionately committed to improving the health and wellbeing of individuals and families. Jacqueline is mum to her 8 year old boy - Jet.

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