Egg Roll in a Bowl or Crackslaw

Directions

Egg Roll Directions:

1. In a large skillet over medium-high heat, melt coconut oil or bacon grease.
2. Once fat is melted, add garlic and ginger and sauté for a minute, until garlic starts releasing its aroma. Add in turkey, breaking it up to brown it. Reduce the heat to medium if needed and brown the turkey.
3. As the turkey browns, thinly slice the green onions, just the white and light green parts, and set aside.
4. Once turkey is browned, add in coleslaw mix or green cabbage and soy sauce or coconut aminos and optional fish sauce.
5. Sauté the cabbage with the turkey until it is wilted.
6. Serve from the pan, and top each serving with: Chili Lime Dressing, additional hot sauce if desired, sliced green onions, and a sprinkle of sesame seeds.

Chili Lime Dressing Directions:

1. After making your mayonnaise with a food processor or immersion blender, add the zest of one lime, juice of two limes, crushed garlic, sea salt, cayenne pepper, and smoked paprika.
2. Puree until mixed through.
3. Adjust to taste if needed: Too rich? Add more lime juice or zest. Not spicy enough? Add a pinch more of cayenne- be careful, though, the heat can sneak up on you!

Salad Dressing Directions:

1. Add additional lime juice to thin.

Notes

STORAGE INSTRUCTIONS: STORE COVERED IN THE FRIDGE AND USE WITHIN 3-4 DAYS

Credit: Health Home Happiness

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/