Add the orange marmalade to a small bowl and stir in the soy sauce, sriracha and some salt. Set aside.

Heat sesame oil in a skillet over medium heat. Add the shrimp and cook until they are bright pink on the outside and the inside is no longer transparent, about 2-3 minutes per side. Turn off heat and pour in sauce. Stir to coat shrimp. Serve.

In a saucepan with a good fitting lid bring bone broth to a boil.

Add rice and stir.

Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

Cook for 20 minutes.

Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.

Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.