Although I enjoy cooking, I don't enjoy spending hours in the kitchen. I do like playing and creating recipes but they're always simple, seasonal and easy to make.
1 medium butternut squash
1 clove garlic
1 small piece of ginger
1 tsp turmeric
1 tsp green curry paste
dash of cayenne pepper
1 tbs coconut oil
1 can coconut milk
salt and pepper to taste
Saute onions, garlic, ginger and carrots in coconut oil. Once soft add turmeric, a little pepper and 1/4 can of coconut milk and stir on low heat for a couple of minutes
Add all ingredients in blender and blend until smooth
Seeds: Rinse seeds, stir with 1 tsp coconut oil, a dash of cayenne pepper and salt. Spread out in pan and bake at 200 for 30 minutes or so. It's good to check on them and toss them around after about 10 minutes. You can then sprinkle them on your soup.
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