INGREDIENTS
3 servings
agave nectar
1
avocado
2 tbsps
butter
1 can
canned pumpkin puree
1
chile pepper
1 handful
cilantro
2/3 cup
coconut milk
1 dash
extra-virgin olive oil
1
lime
3 cups
water
1 tbsp
maple syrup
1 pinch
nutmeg
1 cup
polenta
1 pinch
sea salt
3 servings
sea salt
3
tomatillos
1/2
yellow bell pepper