Rainbow Salad

4 cups each thinly sliced & cross-chopped white cabbage (discard hard cores, outer leaves)
4 cups each thinly sliced & cross-chopped purple cabbage (discard hard cores, outer leaves)
3 cups fresh arugula (or fresh baby spinach), coarsely chopped
1 large sweet red or orange pepper (organic), thinly sliced and cross-chopped
¼ cup scallions, green tops only, minced
2 large mangos, peeled and chopped finely
1/2 cup fresh cilantro, minced (okay to use tender stems)
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup freshly-squeeze lime juice
¾ cup extra virgin olive oil
Sea salt
Ground pepper to taste (light)

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Mix all ingredients together and blend well (easiest with your hands so you can knead and squeeze the cabbage to tenderize and marinate it for a full ~3 minutes).
Ideally, refrigerate at least 2 hours and then allow to warm up at room temp a bit before serving for maximum flavor. The fruit juice mixes in and sweetens the dressing – delicious!
You can stir in baby shrimp or serve alongside fish; the flavors are very complementary.

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

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.
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!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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