AUTUMN BOWL

You will need these organic ingredients:

2 c quinoa

4 c water

 

1 bunch of kale

1 tbsp coconut oil for kale

 

1 butternut squash

5-8 organic carrots

mixing bowl

thyme

oregano

celtic salt + ground pepper to taste

2 tbsp coconut oil for veggies

baking sheet

 

1 handful of pistachios per plate

1 handful of cashews per plate

1 tbsp hemp hearts per plate

 

Preheat oven to 400 degrees.

 

Cook the quinoa. I use a rice cooker. 2 c quinoa + 4 c water.

Wash and chop the carrots and butternut squash. Place in mixing bowl with 2 tbsp coconut oil and stir. Add the fresh thyme and oregano. (You can choose how much of each you want.)

Roast carrots, butternut squash on a baking sheet at 400 for 25 minutes.

While that's roasting and your quinoa is cooking, wash and destem the kale. Add to mixing bowl. Drizzle some olive oil or coconut oil on the kale + ground pepper and celtic salt.

Add the kale to the carrots and butternut squash to cook with them the last 10 minutes.

 

How to plate:

Quinoa + kale chips + butternut squash + carrots + pistachios + cashews + hemp hearts + add some sprigs of the fresh herbs for presentation.

​Enjoy!