INGREDIENTS
1/2 cup
A butternut squash
1/2
inch An acorn squash
2
Avocados
1 1/2 cups
Brussels sprouts, raw
1/4 cup
Cilantro, fresh
1/8 tsp
Ginger
1
Jalapeno
1
Lime
1
Sweet potato, small
1 cup
Coconut milk, light canned
1/4 tsp
Thai red curry paste
1 tsp
Honey
2 tbsp
Maple syrup
1 cup
Jasmine rice
1/4 tsp
Cayenne
1 tsp
Chili powder
3/4 tsp
Curry powder
1/2 tsp
Salt
1 pinch
Salt and pepper
1
Salt and pepper
1 tbsp
Coconut oil
2 tbsp
Olive oil
3 tbsp
Coconut, unsweetened flaked
1/2 cup
Pecans
1/2 cup
Goat cheese or blue cheese
3/4 cup
Coconut water