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Coconut Polenta with Roasted Root Veggies and Tangerine Cashew Cream

Molly Patrick of Clean Food Dirty Girl
  • minutes
  • Serves

INGREDIENTS

5

Garlic cloves

1 cup

Herbs, fresh

1 1/2 cups

Tangerine, fresh squeezed juice

3

Veggies, root

2 cups

Coconut milk, light

1 tsp

100% maple syrup

1 tsp

Dijon mustard

1 cup

Polenta

3

turns Black pepper, fresh cracked

1 tsp

Sea salt

1 tbsp

Rice vinegar

1/2 cup

Cashews, raw

2 cups

Water