INGREDIENTS
3/4 cup
sweet potato puree
1 cup
tbsp cassava flour
3/4 tsp
salt
4 cups
spinach
2 cloves
garlic
2 TBSPs
extra virgin olive oil
1/2 cup
full fat
2 TBSPs
tapioca starch
1 serving
sea salt
3 TBSPs
extra virgin olive oil
2 cups
button mushrooms
1 serving
sea salt