When Kate Moffat became a mum, she started paying extra attention to what exactly was in the food her children were eating. With a son suffering from food intolerances and eczema, she was extra vigilant about all aspects of her family’s health. And so began an exciting journey which led to the creation of two separate brands and businesses, both geared around optimising health through good nutrition.
Best Bones Broth has become hotly sought after and is stocked at a few select chosen retailers around New Zealand (locals can get their fix at Bin Inn Dinsdale). The wonders of bone broth have been loudly celebrated over recent months; and Best Bones Broth proudly uses all local, NZ, certified organic ingredients.
Kate also recently launched Matcha Matcha. Matcha is a special variety of green tea, stoneground into a fine powder. All the nutritional properties of the tea leaves are ingested, not letting any of the goodness go to waste.
Fitness Journal caught up with Kate, who shared some insights into what makes her so passionate about healthy living and eating.
What is your fave way to use Best Bones Broth?
As a quick and easy tonic – with fresh lemon, ginger, turmeric and a pinch of salt and pepper, or as a warming broth bowl with cooked rice, Bok choy, grated ginger, garlic, chilli and sautéed shitake mushrooms, add a dash of tamari and a drizzle of sesame oil – so yum!
What five things do you want people to know about bone broth?
It’s nature’s superfood – amazing for digestive issues, joint pain/arthritis, recovering from injury, quicker recovery after training (athletes love broth), full of minerals and amino acids and broth helps to support a healthy immune system.
Add it to anything for the health benefits and to take your cooking to the next level – soups, cook your grains in it, risottos, sauces, gravies, sneak it into your smoothie – your kids will never know it’s there.
Not all broths are created equal. Our bone broth is very high in gelatin (that’s why it’s thick like jelly), which experts believe can help heal and seal a leaky gut – an increasingly common condition in today’s society. Many cheaper brands of broth or stock are quite diluted and/or full of flavourings, sodium and preservatives.
Broth is great for your skin – full of the collagen and connective tissue from the types of bones we use, and also the amino acids needed for collagen production – say goodbye to those wrinkles and cellulite.
It’s important to use bones from organically raised animals. Bone and marrow absorb and store toxins that an animal is exposed to, such as chemicals found in pesticides, insecticides and non-organic fertilisers, antibiotics, medicines/vaccines and growth hormones. Those nasties are passed on to our digestive system if we cook broth with them.
What is the biggest misconception/s about bone broths?
That it’s the same thing as a stock – it’s not! Stocks are traditionally made with bones containing a small amount of meat. The bones are cooked at a high heat with fast cooking techniques (20 mins to two hours which results in a watered down liquid lacking all the nutrients found in slow cooked broth. Our broths are slow cooked at a low temperature with a very high ratio of bones to water (the bones are only just covered!) resulting in a very nutrient dense, gelatin rich and jelly like consistency bone broth.
What is the greatest challenge getting the product off the ground and ready to market?
Broth is a very labour and time intensive product – so probably upscaling our production and finding the time to market our product.
What you are most proud of?
Many people are aware of the benefits of consuming broth but don’t have the time or capacity to make it themselves. Many of our customers (I’ve been selling our broth at a local farmers’ market) have expressed how grateful they are that we have brought a quality bone broth to the market and have told us that they are feeling the benefits from consuming it.
What is your favourite way to relax?
Weekends away with my family and friends – I don’t feel guilty sitting down to read the newspaper or a couple of magazines and watching the kids running around having fun. Or walking our kids and dog to our local beach – I always feel immensely grateful that I live in such a beautiful place.
What makes you so passionate about your products Bone Broth & Matcha Matcha?
They are both products that I felt were benefiting my life before I brought them to the market. I started making bone broths when my second child started on solids, and for my then toddler, to help heal his health issues (food intolerances and eczema). Matcha helped me kick my coffee addiction. Coffee just doesn’t agree with me – I get the jitters and ultimately don’t feel great after drinking it. But I still wanted a hot, creamy and satisfying drink – a matcha latte made with fresh almond milk filled the gap and actually makes me feel amazing.
What are some of your other fave ingredients?
My weekly staples are – micro greens, we’ve been doing a bit of sprouting – chickpeas, mung beans etc, coconut yogurt (love the taste and pureness of the Cathedral Cove Coconut Yogurt). Loving shitake mushrooms with just about anything at the moment. And spices – I attended an ayurvedic cooking workshop the other week and I’m eight months’ pregnant and craving warming foods – spicy dhals, curries etc. And I’m adding turmeric and pepper to everything!
Matcha tea leaves are shade grown before harvest, significantly increasing the chlorophyll and amino acid content well above that of standard green teas. Matcha Matcha tea has become increasingly popular and is now a regular menu item among cafes. It has the golden ratio of caffeine and a high level of amino-acid L-theanine, coffee drinkers are ditching their coffee lows for matcha highs! Matcha Matcha only has one third of the caffeine that coffee has, it delivers you with a long-release energy hit without the jitters. Not only is Matcha Matcha tea delicious as a latte, it is a versatile addition to any smoothie, chia pudding or for an anti-oxidant hit in raw or baked treats.