

We let our beef bone broth simmer for 3 days to extract all the collagen, marrow, amino acids, vitamins and minerals from the bones. We add some onions to the mixture just for a little colour and added flavour but we let this broth speak for itself! Add to soups, risottos or enjoy as is!
We let our chicken bone broth simmer for one day to extract all the amino acids, minerals and vitamins from the bones. We add carrots, celery and onion to give it a little flavour and voila! A home made bone broth full of collagen ready to be added to soups, rissotos or enjoyed as is.
Israeli style hummus made in our kitchen at Ecollegey! We make it from scratch and cook the chickpeas with kombu seaweed which is a macrobiotic trick to better digest legumes.
Ingredients: Chickpeas, tahini, garlic, pink salt, citric acid, filtered water.
We suggest drizzling olive oil with a sprinkle of paprika and fresh parsley to serve with warm pita bread or crackers.