Autumn Glow Quinoa Bowl

Directions

1. Roast squash: Preheat oven to 400°F. Toss cubed squash with a drizzle of olive oil, salt & pepper. Roast 20–25 mins until tender and caramelized.
2. Prep kale: Massage chopped kale with a little olive oil and pinch of salt until leaves soften.
3. Make dressing: Whisk tahini, maple syrup, vinegar, oil, warm water, salt & pepper until smooth—adjust thickness with water.
4. Assemble bowls: Divide quinoa among bowls. Top with roasted squash, kale, diced apple, cranberries, and seeds/nuts if using.
5. Finish: Drizzle each bowl with maple tahini dressing. Serve warm or chilled.

Credit: Glow and Graze

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/