INGREDIENTS
1/2 cup
Currants, dried
1
Garlic clove, small
2 cups
Kaboucha squash
1 1/2 cups
Kale
2 tbsp
Maple syrup
1 cup
Wheat berries
1
Sea salt
2 tbsp
Apple cider vinegar
7 tsp
Olive oil
3 tbsp
Walnut or argan oil
1/2 cup
Walnuts, toasted
2 cups
Broth or water