Morning Kasha

Directions

1. Place cooked kasha in a steamer over boiling water and steam until warm
2. Combine warm kasha and apple in a breakfast bowl.
3. In a separate bowl, mix nut butter with 2 tablespoons of water.
4. Blend with fork until the consistency becomes creamy and add a bit more water as needed (mixture should not be too runny).
5. Pour nut sauce over kasha and apples and mix well.
6. Sprinkle with cinnamon and drizzle with maple syrup.
7. Add a splash of the milk of your choice.

Notes

• Make kasha for dinner instead of rice or quinoa and use the leftovers for this breakfast.
• Kasha keeps well in the fridge for 3-4 days when covered with some olive oil.

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/