Pumpkin Chia Pudding

Directions

1. Put all ingredients except chia seeds in large pitcher or mixing bowl and whisk aggressively and thoroughly to blend well (this is key to breaking up all of the clumps of coconut oil).
2. Add chia seeds and immediately begin whisking again to blend well until seeds are thoroughly distributed (~30 seconds).
3. Cover and refrigerator at least four hours.
4. We topped this with slivered almonds and another shake of cinnamon. The flavor is best at room temperature.

Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine

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/