Broccoli Cauliflower Salad

Directions

1. Cut bacon into small pieces. Cook until brown and crisp. Drain and set aside.
2. Combine mayo, monk fruit, vinegar and onions. Set aside.
3. Cut broccoli and cauliflower into small pieces. 
4. Core and dice apples and mix into the dressing to coat to prevent them browning. Add to vegetables. 
5. Add pecans and bacon pieces. 
6. Add dressing and toss to cover. 
7. Refrigerate until served.

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/