Fruit Salsa and Cinnamon Chips

Directions

1. Preheat oven to 400°F
2. For the Salsa:
   1. Remove caps from strawberries and peel kiwis and apple.
   2. Finely dice all fruit and mix together in a large bowl.
   3. Add 1/4 c sugar and juice from half of a lemon and mix thoroughly.
   4. Cover and refrigerate for at least 30 minutes. This can be made a day ahead of time and refrigerated overnight.
3. For the Cinnamon Chips:
   1. Melt half a stick of butter in the microwave.
   2. Lay out 6 tortillas and brush butter over them, covering them completely.
   3. Mix sugar and cinnamon together and sprinkle over tortilla covering completely.
   4. Cut tortillas into wedges and arrange on the baking sheet.
   5. Bake for approximately 7 minutes or until crispy
   6. Enjoy!

Credit: Real Housewives

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/