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 RYAN CARTER'S 

 WEEK OF BROTH 

"Broth puts back in what our modern diet leaves out and is a fundamental component in my nutritional nose to tail philosophy."

Ryan Carter

Please tell us a bit about yourself

I am a registered nutritional therapist, currently based in London. I am passionate about helping people, leading by example and spreading the important message about the power of evolutionary, nutrition and lifestyle medicine can have on our lives. I work with clients in person or around the world empowering them with wisdom, guiding them in unlocking their health concerns and reaching their health goals and best selves.

 

In my free time, you will find me constantly assimilating knowledge in books, research papers or learning from mentors in the field. If not, I will be in nature, chasing the sun, getting cold in the sea or river or sweating in a sauna, soaking up magnesium salts in a bath, or creating magic in the kitchen.

 

What are you currently working on?

My newsletter, “become an insider” which has been in the works the last month. There is an intro series then followed by a fortnightly newsletter which is all about adding value into your lives with recipes, articles, what I am reading or creating in the kitchen and much more.

 

Are you familiar with bone broth?

I have been bone brothing for years. When I first heard of the paleo movement in 2010 and it’s featured consistently throughout as a staple.

 

Do you ever make your own stocks/broths? If so how do you find it?

Yes, cooking nose to tail helps a lot. I get the bonus of leftover bones from a chicken, beef or lamb which makes life easier. Also, having an array of quality butchers takes a lot of effort out in finding good sources of bones.

Using a slow cooker or pressure cooker is my preferred method instead of the stovetop.

 

How did you find cooking with our broths?

The quality, selection and convenience wins every time. They are in the right serving size too.

 

Do you ever use a cheeky stock cube?

Nope, There’s too many ingredients for my liking. Wheat with fortified vitamins, glucose, sugar.

  

Did using broth make a difference to the taste and/or texture of your food?

Definitely, it adds more robustness and flavour. Technically, this is how meat would have been cooked in its own juices, long and slow. We would have eaten more meat or joints with bone-in and obtained naturally.

 

There is some evidence to say broth has anti-inflammatory properties, can aid sleep, digestion and collagen levels. Did you feel better for consuming it?

It is always very hard to say in isolation especially when you have relocated to the countryside away from London this last month. My stress and the toxic exposure would have been dramatically reduced, that said I have been doing cold therapy daily and the cottage I am staying in has been freezing. The broths have no doubt supported my skin, digestion and my ability to regenerate with sleep improved.

 

Which was your favourite flavour and why?

It has to be the duck and the lamb because they are both a bit different to the normal or favourites. Duck is a superior bird to chicken so always get my pick. Lamb is just a unique more British taste which I love plus it’s the best land source of DHA, an essential fatty acid pivotal for our brains and cell membranes.

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