When it comes to fuelling your body, there’s nothing better than finding quick, easy and sneaky ways to pack in more nutrients into your meals and that includes recipes for entertaining this holiday season.
 
Creators of the world’s most nutrient dense bone broth Gevity Rx have shared a selection of recipes that won’t just elevate your festive table but are gut-friendly. Bone broth is an ancient, all-natural superfood that our ancestors consumed daily for its healing properties. It’s made by simmering bones—like beef, chicken, or fish—slowly for up to 48 hours to extract powerful nutrients like collagen, amino acids, and minerals. These nutrients are essential for gut health, joint support, and overall wellness.
 
Infused with Gevity Rx's products, which pack ten times more collagen amino acids than standard broths (and no meaty taste), these recipes are ideal for supporting gut health, boosting energy, and promoting longevity over the holidays—perfect for those with gut issues, sensitive stomachs, or seeking added nutritional value.
 
Smoked Salmon Wreath
Looking for a festive centrepiece that’s as good for you as it looks? This smoked salmon wreath is the answer. Packed with fresh, vibrant ingredients and topped with our gut-loving Gevity Rx Total Tummy Turmeric Mayo, it’s the perfect way to impress your guests and nourish your body. Easy to make, beautiful to serve, and full of flavour—what more could you want this holiday season?
 
 

 
Ingredients
● 1 large fennel bulb, trimmed, core removed
● 3 limes
● 2 green shallots, trimmed
● 3 large ripe avocados
● 250g baby cucumbers, peeled into ribbons
● 100g lettuce
● 1 packet alfalfa sprouts
● 200g (1 bunch) radishes, trimmed, washed, thinly sliced
● 400g sliced smoked salmon
● Extra virgin olive oil, to drizzle
● Total Tummy Turmeric Mayo to serve
● Fresh dill sprigs, to serve
● Gluten-free crackers or crusty bread, to serve (optional)
 
What to do
1. Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.
2. Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well.
3. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.
4. Drain fennel.
5. Arrange avocado in a heaped circle around the edge of a large plate.
6. Arrange pickled fennel, lettuce, alfalfa sprouts, cucumber, radish, shallot and salmon over the top.
7. Dollop with Total Tummy Turmeric Mayo - for flavour, colour and all the gut health benefits.
8. Season with pepper. Scatter with the dill and shallots. Serve immediately with crackers or bread, if you like.
 
 
Gluten Free Wild Rice Stuffing 
Gluten-Free Wild Rice Stuffing is perfect as a side dish or for stuffing your favourite protein that everyone can enjoy. This recipe combines nutty wild rice cooked in Gevity Rx Lemon & Herb Bone Broth Body Glue, with crispy bacon, golden mushrooms, and bursts of sweet cranberries. It’s gluten-free, full of festive flavour, and packs a gut-friendly twist thanks to the collagen content in The World’s Most Nutrient Dense Broth. Beautiful, nourishing, and seriously delicious—this is the stuffing your holiday table deserves!
 

 
Ingredients
● 1 1⁄2 cups Wild Rice
● 2 cups water
● 4 tbsp Lemon & Herb Body Glue
● 1 bay leaf
● Salt and pepper
● 4 rashers free-range bacon, chopped
● 2 tbsp Extra Virgin Olive Oil
● 1 large shallot or small onion, chopped
● 200g mushrooms, sliced
● 2 stalks celery, finely chopped
● 1⁄2 tsp fresh thyme
● 3 cloves garlic, minced
● 1 tbsp chopped fresh sage
● 1⁄4 cup almonds, chopped
● 1⁄4 cup dried cranberries (unsweetened)
 
What to do
1. Add wild rice, Lemon and herb Bone Broth Body Glue, bay leaf, and a pinch of salt to a medium-sized saucepan and bring to a boil. Place a lid on top, turn the heat down to low, and simmer for 40-45 minutes or until rice is al dente. Let the pan sit off the heat with the lid on for 5 minutes, then remove the bay leaf, fluff the rice with a fork, and set aside.
2. Meanwhile, brown bacon in a large,12" skillet over medium heat then transfer to a bowl, reserving bacon fat in skillet. Turn the heat up to medium-high and add shallots, mushrooms, and celery. Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper. Sauté until mushrooms are golden brown and vegetables are tender, 8-10 minutes. Add garlic and fresh sage then sauté until garlic is very fragrant and golden brown, around 1 minute.
3. Remove the skillet from heat, add cooked wild rice, bacon, chopped almonds, and dried cranberries, and stir well to combine. If needed, add a splash of chicken broth to loosen the stuffing up a bit. Taste, add salt and pepper if necessary, and then serve. 
 

Flourless Bone Broth Gravy
Ditch the store-bought gravy with nasty additives. This thick, velvety gravy is made with real ingredients, no flour, and of course a secret gut-loving twist: Natural Body Glue®- flavour and benefits, sorted! This recipe makes roughly 2 cups of gravy that will last for 10 days in the fridge.
 

 
Ingredients
● 3 cups cauliflower
● 4 brown onions, sliced
● 4 Tbsp butter or ghee
● 4-6 cloves of garlic, crushed
● 1 Tbsp Gevity Rx Natural Bone Broth Body GlueTM
● 1 cup water
 
What to do:
1. Steam cauliflower till soft and mushy then put aside.
2. Add 2 Tbsp of butter (ghee or coconut oil for a dairy free option) to frypan on medium heat.
3. Saute onions till golden brown - this will take roughly 20 minutes.
4. Add the remaining butter along with the garlic and continue cooking for another 5 minutes.
5. Now add the cauliflower, broth, water and stir through.
6. Add the gravy mixture into a food processor or a blender and blitz until completely smooth and creamy.
7. Now add the gravy back into the frying pan and continue to simmer until the natural sweetness from the onions is gone and you get to your preferred gravy thickness.
8. Serve the gravy with our Lemon & Herb Roast Chicken or anything you like!
 

Chocolate Mayo Cake
No festive recipe list is complete without something sweet and this cake is the ultimate allergy-friendly treat—egg-free, dairy-free, and gluten-free without compromising on indulgence! Perfectly moist, rich, and decadent, it’s the kind of dessert that’ll have everyone asking for seconds. Made with Gevity’s game-changing Great Guts Mayo for a gut-friendly twist and topped with a creamy Sweet Guts ganache, this cake is proof that deliciousness knows no dietary boundaries.
 

 
Ingredients:
Cake layers
● 2 cups + 3 tbsp (265 g) plain gluten-free flour blend (choose one with no xanthan gum)
● 1⁄2 cup (50 g) cocoa powder
● 1 1⁄2 tsp baking powder
● 1 1⁄2 tsp baking soda
● 1 1⁄2 cups (300g) coconut sugar or sweetener of choice
● 1⁄2 tsp salt
● 250ml coconut milk, room temperature
● 1 cup Great Guts Mayo
● 1 cup + 2 tsp (250 mL) boiling hot water
 
Ganache
● 2 blocks Sweet Guts (or df, low sugar chocolate of choice) melted
● 1.5 cup Coyo sour cream OR 1 cup plain coconut yoghurt (room temperature)
 
What to do:
For the Gluten-Free Chocolate Sponges:
1. Prep: Preheat your oven to 180oC and line two 7-inch round cake pans with greaseproof baking paper.
2. Mix the dry ingredients: In a large bowl, sift together the gluten-free flour, cocoa powder, baking powder, and baking soda. Add the coconut sugar and salt, and whisk until evenly combined.
3. Add the wet ingredients: Whisk in Great Guts Mayo and coconut milk until the batter is smooth.
4. Gradually add the boiling water, whisking continuously to create a runny, lump-free batter.
5. Divide the batter evenly between the prepared pans and bake for 30 minutes or until the sponges are springy to the touch and a toothpick inserted in the centre comes out clean.
6. Allow the sponges to cool completely before adding the ganache.
 
For the Ganache:
1. Place Sweet Guts in a heatproof bowl over a pot of gently simmering water (double boiler method) and stir until melted. Alternatively, microwave the chocolate in 30-second bursts, stirring between each, until melted.
2. Add room-temperature Coyo to a separate bowl. Slowly pour the melted Sweet Guts into the yoghurt while beating with an electric mixer. Continue until the ganache reaches a light, whipped consistency.

Ready to cook up a storm this festive season? Find Gevity Rx online or in Coles and Woolworths stores nationally in the stock and condiments aisles in a handy travel size or full glass jar size that you can refill over and over again!

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