Rainbow Breakfast Bowl

Directions

1. Preheat the oven to 400 F.
2. Chop the sweet potatoes into ½ inch cubes. Spread the cubes over a baking sheet and then pour the coconut oil over the sweet potatoes. Stir to cover the cubes.
3. Bake the sweet potatoes for 35 minutes. Then remove from oven and let cool for 15 minutes.
4. Meanwhile, remove the pomegranate seeds. Slice the pomegranate in half. Hold one half, cut-side facing down, above a large bowl. Hit the fruit with the back of a large spoon for the seeds to fall out. Repeat with both halves until all seeds are out.
5. Add the blueberries, coconut flakes, pumpkin seeds, and cooled sweet potato cubes into the large bowl with pomegranate seeds. Gently stir to mix the ingredients.
6. Serve with a heaping spoonful of coconut yogurt and your favorite nut butter or save for later. Portion into this week’s breakfasts to save the morning rush.

Credit: Katie Casto Hynes

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/