Restore: Nature’s Health Supplement

If you’re looking for a quick and delicious way to include vital nutrients into your diet, look no further than the Restore bone broth range.
Restore bone broth is slow cooked for a minimum of 24 hours to release all the natural goodness found in bones, cartilage, and connective tissue. These nutrients, when consumed, have several beneficial effects including gut health, natural bone remodeling, and immune system support. Bone broth also contains collagen which is the most abundant protein in the body. All of our Restore broths are gluten free, dairy free, 100% natural, and grass fed (beef) or free range (chicken).
While we know that consuming bone broth is good for us, during the summer months, the thought of drinking hot broth is less appealing. To help you keep up your broth intake, the team at Restore have created some amazing summer recipes … like these yummy overnight oats! They make the perfect breakfast on the go. Make ahead of time and pop into your bag for a quick breakfast on the way to work or school. We love to serve them with an extra dollop of yogurt, nut butter and fresh fruit.
Overnight Oats

INGREDIENTS:
2 cups quick cook oats
1 cup Restore Active Vitality bone broth tonic
2 tsp honey
2 tbs nut butter
1 cup oat milk
1 tsp cinnamon
METHOD:
Pour the oats evenly into two jars.
Heat the tonic with the honey in a small pot, boiling for 2 minutes.
In a blender add the nut butter, oat milk and cinnamon.
Pour in the tonic and blend until smooth.
Pour the liquid over the oats and stir.
Place into fridge overnight.
Serves 2.
Recipe by Roz McIntosh.
See the website for even more inspiration! Restore.co.nz
Facebook: @restore.co.nz
Instagram: @restore.co.nz
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

BROUGHT TO YOU BY Restore
