UNDIVIDED HEALTH : GOOD BONES
The winter is Australia is alllllmost at it’s end, but health is something that is undoubtedly ongoing, as is the need for some beautiful highly nutritious bone broth in our lives. We recently got a taste of the new GOOD BONES BROTH and it was truly something else, so we got to know the makers behind GOOD BONES and Undivided Food Co and the story behind their deliciously nourishing broth.
Can you tell us a little bit of the story behind Good Bones? How it started?
Undivided Food Co was founded by Tony & Janine Adams and Briar Macky. They were introduced by a mutual friend who realized they shared an intense passion for bone broth.
Tony & Janine’s love of this liquid gold developed post retirement, both had left careers in the financial markets. Tony turned his focus to healing his autoimmune disease and gut problems, with bone broth playing a major role. At the same time, Janine was spending more time in the kitchen, slow cooking and experimenting with recipes without gluten and dairy due to food intolerances within the family.
Meanwhile Briar had left a career in marketing to start work as a chef, making batches of broth weekly to survive a hectic schedule.
Upon meeting, they discussed a gap in the market for convenient, packaged food with integrity. It was a no brainer that bone broth would be their focus. The stars aligned and work commenced on a purpose built commercial kitchen in Sydney. GOOD BONES™ Certified Organic Bone Broth hit the shelves 18 months after an initial plan was hatched, just in time for winter!
We are extremely proud to be the only Australian made fresh bone broth with organic certification
+ Good Bones Chicken broth with some leftover chicken thigh, peas, cherry toms, blanched kale and chilli flakes made for a quick nourishing lunch in the Brown Paper Kitchen
What is your food philosophy?
We’re Undivided on:
• Sourcing the best quality Certified Organic Australian produce.
• Keeping a light footprint.
• Making real, time-honoured and nutrient-dense food as delicious and convenient as possible.
What are the benefits of bone broth?
- Aids in digestion
- Heals and seals the lining of the gut
- Strengthens the immune system
- Supports detoxification and protects the liver
- Supports weight loss and blood sugar regulation
- Reduces joint pain and inflammation
- Aids in muscle building and recovery
- Promotes healthy and strong bone formation
- Balances the nutrients needed for diets high in meat
- Keeps skin tight, hair shiny and nails strong
What are your tips for creating a beautiful, nourishing meal using Good Bones bone broth?
In addition to the health benefits, the best thing about bone broth is that it’s a fool proof way to make everything taste better! In the Undivided kitchen, we add broth to almost anything to create a delicious, easily digestible, nutrient dense meal in a flash.
Sipping it straight up, adding a little salt and pepper to taste.
Souping it, use as a base for quick and easy soups, risottos, stews.
Saucing it, create delicious gravy or tomato based sauces.
Sautéing it, with your favourite vegetables.
And a favourite recipe…
Chicken Noodle Soup with Ginger and Miso
Having GOOD BONES™ Organic Chicken Bone Broth on hand means a nourishing and comforting chicken soup is only ever minutes away. We’ve been testing a few different versions in the Undivided Kitchen and this noodle soup was a winner. We used buckwheat noodles (so it’s gluten free) and added some spiralised zucchini and carrot to keep it low carb while retaining that comforting feeling of a fork full of noodles 😉
1L GOOD BONES™ Organic Chicken Bone Broth
A generous thumb size knob of ginger, grated finely
3 cloves garlic, crushed
4 tbsp of miso paste (to taste)
Cooked chicken (or thinly sliced raw chicken that will cook quickly in broth)
2 zucchini, spiralised
2 carrots, spriralised
1 pack (250g) 100% Buckwheat noodles
Salt and pepper to taste
Fresh Coriander to serve
01. Warm up your GOOD BONES™ Organic Chicken Bone Broth on med-high heat in a large pot.
02. Add ginger, garlic and miso paste and simmer till miso is fully dissolved. You might want to have a taste test here. All miso is different so add more if you like things on the salt’ier side.
03. Cook your buckwheat noodles following the instructions on the packet. Rinse well once cooked.
04. Now it’s time to get spiralising…
05. Add your spiralised zucchini and carrot to the pot and warm through… they don’t need long for ‘al dente’.
06. Now add your chicken and buckwheat noodles to the broth as well as salt and pepper to taste. Warm through.
07. Divide into bowls and top with fresh coriander.