Massaged Kale Salad

Directions

1. Take fresh washed kale and take the stems off. Chop kale really small. Put it in a bowl and add the olive oil. Next massage the olive oil into the raw kale with your hands until really well massaged. This will be messy but  really important to soften the kale up.
2. Zest the entire lemon into the salad. Then juice the entire lemon and add to the salad.
3. Chop the pitted kalamata olives into small chunks and add to the salad along with the crushed garlic, currants and roasted pine nuts. (I roast my pine nuts gently in a cast iron frying pan on top of the stove, this makes them have a beautiful nutty flavor that’s oh so good!) 
4. Add a dash of sea salt and black pepper to taste. Mix the salad well to blend and let sit for 15 minutes so the flavors all mix.

Credit:  Dr. Mark Hyman

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/